Terrierman

It's still cooking. I used some a couple of weeks ago at the home of the guy that gave it to me. It's really good, another variation of a fruit wood. Super dense (they used it to make golf club heads back when) and burns a long time. As much as I like hickory, I find myself using fruit wood more these days. I just like what I think is a little lighter smoke flavor and can actually pick up a hint of apple, cherry or whatever. The persimmon used today was about 1" thick branches, soaked for an hour or so before going on the fire.

This is the kind of day that I deserve. Can you tell it's persimmon wood for smoke?

Steak, baguette, green beans, corn, baked potato, and apple pie for later. I'm trying to hate you but instead can only get jealous. I bet you had a glass of wine or a beer or two to go with. Hatred is still failing....

I'm a polenta person too. My Bolognese has chunkier rather than ground meat. Different strokes and all that.

We went to War Eagle mill today. Got some stone ground grits. I'm thinking. I have some andouille. Probably need some shrimp. Head on is hard to find around here though. Might just say heck with shrimp and boil some chicken and trinity to make a decent stock.

We were in Rogers Saturday night/Sunday AM, drove 49/71 home to SGF Sunday late morning. There was water everywhere until we got to Missouri. Elk River was still running clear when we drove over it. So was Indian and further north, Shoal Creek. The spring branch by our house that only runs in wet weather is still dry. Even after 2.5" in the gauge.

That's what she said.

Thanks. It was as good of a turkey as I've done lately. 8 lb turkey injected with a full bottle of Tony Cochere's creole butter, apple wood smoke, chardonnay for liquid in the pan and cooked to 165 in the breast, then off and tented with foil to cool. We had a Chief's party Sunday and there were two slices of breast left. The rest disappeared fast. It was super moist with great flavor and just the right amount of smoke. The small birds don't take all that long, even on the Joe. I'll for sure do it again the same way.

Of course. But it does tell you one very important fact that strongly influences the quality of your product.. If you want auto control of smoker temperature, you can get it.

That thing stuck in the breast is an essential tool to get well cooked meat that is tender, moist and flavorful, done but not overdone. Much more important than what you are cooking in or on.

You can get an add on fan/temperature controller for a BGE or Komado Joe. But honestly I don't think one is needed.

It's a pellet smoker which is a no go for me. Lump charcoal and wood fires only on my patio. Caveman. unh huh. I do use an electric starter. There has never been paper or lighter fluid in my Komado.

Bad idea. Get this done before she comes home.

Sell one of your flyrods and use the change to buy a pallet of lump charcoal and an electric starter.

A man of your means deserves quality equipment. And quality equipment pays many dividends in the end products you and your family will enjoy well into your dotage.

I have no issues with putting a brisket or a pork shoulder on in the evening, and letting it cook all night. Just load enough fuel and don't give it too much air. The learning curve is not all that steep or long. For the long cooks of big cuts, I always use the stone to assure indirect heat and also place a pan with liquid of some description under the grate, which also helps to catch drippings and ease cleanup.

Kamado Joe or the original Big Green Egg. You will only cry once, and they will last a lifetime.

Only if he likes jail. Most folks will do a lot to stay out of jail.

Good. I don't want to pay for his nonconformation butt for ten seconds.

You are one of the St. Louis dudes the Terrierman will abide. There are a few others. I used to live there so I know what it's like.

How far will you drive to hit a hot white bass bite?

Guilty conscience?

Company's coming: An old classic appetizer - brick of philly, jar of Heinz chili sauce and a can of lump crab, Ritz crackers Main: leg quarters rubbed with Head Country dry seasoning. Done on the egg of course. black bean and corn salad with onion and cilantro. Agave for sweetener and red wine vinegar to set it off. green salad. not from a bag. Dessert: An honest to pete homemade apple pie - Granny Smith apples of course. And a lattice crust, the way God and Grandma Dot intended it.

Nicely done Sir! Of all the people I know, I cannot think of anyone more deserving.

I have fifteen doves in the crockpot right now. S&P and a little Head Country on the breasts, then in the crockpot. They're braising in a cup of Sweet Baby Ray's original and a cup of root beer. The smell is intriguing to say the least. When we're ready to eat, I'll take the dove breasts out of the crockpot, put them on some parchment paper on a cookie sheet, brush with some more BBQ sauce and brown them under the broiler. Sides will be baked sweet potato, green salad and corn on the cob. I'm hopeful. It was really hard not to do bacon wrapped dove jalapeno poppers. But I'm trying to climb out of a rut. edit: I cook corn on the cob fully immersed, not steamed. Add about a tbsp. of salt, tbsp. of sugar and 1/2 cup of milk to the boiling liquid. Does anyone else do similar? 2nd edit: I got a monkey jones on my back. Serious wonder about what BH sauce would do.....