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I guess there really aren't "seasons" any more for vegetables and other produce. We can get this stuff whenever we want to. Creates a bit of a disconnect, I do believe, as does much of modern living. Writing the recipe out caused me to reflect that "what's in season" has almost become an...

Ooops. Posted simultaneously with Joe. One of us knows what he's talking about, and since Mary wasn't here to help me, you can figger which one. I don't know about sugar subs, but you'll discover whether it works or not when you taste the brew for adjustments prior to pouring it on.

Bill, I think those two changes will make it even better.

The quality of salads on the dinner table has deteriorated for a variety of reasons. Very few of us raise gardens. Most salads are comprised of grocery store iceburg lettuce, which serves as little more than a bland vehicle for the dressing, and the dressing quality itself has declined as we...

Doing baby-backs today, the bottom rack filled with chicken livers, as you suggested, Steve, with a sprinkle of rub. Checked them after 1.5 hrs and they were done. A little overdone, actually. Coulda come off in an hour. First one was good, but I knew what it needed--a healthy splash of apple...

Mary thought they were cute, like something Vikings at banquet tables would grab by the fistful and throw at each other. Leftover P.S., The cooking range was 325-350, not 350-375.

KB, you still around? Roasted two legs of yearling goat tonight, thawed from last night. Had no real direction, no experience with goat, but decided to follow my usual pattern--pretended there were wings attached to the seat of my pants. They appeared quite lean and small, less than a coupla...

I guess I just don't get it. To me, the whole excitement of living is in developing skills and experiencing the fruits skills produce. What's with all these gizmos that not only rob you of that pleasure, but that drain you of a little self-respect (by implying you aren't good enough, skillful...

There are many means and methods to sharpening a knife, some of them idiot proof, some requiring skill and practice, but one principle remains always true, and it's true regardless of whether you are sharpening knives, chisels, plane irons, straight razors or broadheads. First you put a burr on...

I should add that I've never tried to bbq a feral ham or shoulder, that decision based upon the lean appearance of the meat and my Southern buddies who only do so if they've live-caught some pigs and pen-fattened them first. Have made bacon, too. It's delicious. Very meaty. Also makes great...

A freezer full of hind quarters and shoulders is a treasure trove indeed. Unless you purchase a barding needle and lard them, you won't be happy barbecuing game such as feral hogs and deer for just the reason you mention. The exception is feral hog ribs. Save them, no matter how spare they look...

Reared by my mother and three older sisters, I married and had four daughters. These four daughters over the past twelve years have birthed four granddaughters. Even our dog and cat are female. Eight pound grandson Isaac just born to number four daughter. I have plans for him. It's a glorious...

<BLOCKQUOTE class="ip-ubbcode-quote"><font size="-1">quote:</font><HR>Originally posted by Chris Allingham: To the best of my knowledge, the code applies to all makes and models of Weber charcoal grills. <HR></BLOCKQUOTE>Must be correct. "J" stamped on my damper. Still going strong and has stood...

Chris, quite likely you can date a kettle the same way. Kinda curious when I bought my first one. ANy catalogue you're aware of that indexes the date for kettles?

I'd look somewhere besides sand for the explanation, Jeff. Here's my guess. I suspect you fired up your WSM with partially burned briquets from a previous cook next to the charcoal grate, a new layer of briquets on top of that, and briquets from your chimney on top of that as a version of the...

I got stuck in a groove, Steve, always frying chicken livers with olive oil and lemon juice, or occassionally making pate. Once loved them. Just butchered over 100 Rock-Cornish broilers, and the prospect of frying livers again forced the realization of how unappetizing they'd become--we still...

Any suggestions for chicken livers, grill or bbq?

Dave, if you tried at the tail end of smoking a cured ham, then you likely had the vents stoppered up while you finished it out, correct? Prolly had by then raised smokehouse temp up to around 175 or so? If assumptions are correct, then that combo would have contributed to mushrooms being soggy...

Mike, found a cache in a paper sack today while organizing a cupboard. Made it last fall at rate of 1 Tb per 10 lbs. Went through winter, a wet, humid spring, and is still good. Actually, very good.

<BLOCKQUOTE class="ip-ubbcode-quote"><font size="-1">quote:</font><HR>Originally posted by Dave Colby: You got it bad, boy..... You know you're a die-hard when morels become more important than turkeys. <HR></BLOCKQUOTE>LOL, Dave. No, I don't have it that bad. Reality here is that I've been...