Archive for May, 2012

That meteor sized butt will take about 17 to 18 hours to cook.

The whole pig last night was delicious. But then again, this butt I got today is equally impressive. Check out the size of this thing! I keep thinking “That’s no moon,” but there’s nobody nerdy enough nearby to laugh. Anyway, I’d like to send a special thanks to Bob’s Quality Meats  in Columbia City for continually giving me amazing cuts to barbecue.


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I’m not sure I have a lot to add to this photo I took at a friend’s party last night, except this: Objects in this image may be more deep fried than they appear. (Yes, deep fried).

If you ever wondered if a whole, deep fried pig is any good, the answer is …yes, yes it is.

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The radio this morning had a guest who was not happy with me.  Well, not me personally, but you know what I mean. He was intensely condemning America’s attitude toward Memorial Day, reminding us that it was not “Barbecue and Beer Day.”

To which I respond, isn’t it?

Even if I were willing – which I’m usually not – to overlook the greed and bullshit that’s lead this country into war during my lifetime, and if I were willing– which I’m usually not – to instead embrace the rhetoric crafted to rationalize the business of war, I would still argue that a backyard barbecue is exactly the appropriate way to honor those poor souls who make the ultimate sacrifice year after year.

Whether or not we agree on why, exactly, people lost their lives in war, or whether it was worth it, I think we can all agree that it’s a damned shame. Whether it was honorable or criminal, what’s the proper way to respond?

I say relish the freedom. And if you’re cooking brats, I mean that literally.

Had it been me – if I were the one who for whatever reason forfeited everything – you better believe I’d be delighted you were lighting the grill, hanging out with your friends and family, and stuffing yourself silly with barbecue, using the memory of me as an excuse.

It’s precisely the sort of thing I would have been fighting for.

That and my ability to listen to Black Sabbath.  Click on Ozzy for a nice Memorial Day message, please.

“War Pigs.” A great combination of Memorial Day and BBQ.

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The feedback from my last post on this topic was some version of “um, dude, those were some sad looking, scrawny ass steaks you made.” Fair enough. But that’s what happens when you let an 8 year old select your dinner.

Anyway, the meat of the feedback, so to speak, was that carry-over cooking is more impactful with more substantial, denser cuts of meat. I should try again on thicker cuts. Oh really! Ok! This is why I love critics. They give me more excuses to grill something.

 So this time, I bought double cut, bone-in rib eye steaks. Thick and awesome.

Once again, I pulled the steaks off at roughly the same time. It was at 124 degrees about 10 seconds off the grill. 

Science is fun and delicious!

Over the next 2 to 3 minutes, the internal temperature rose to 130 degrees, again confirming that carry-over cooking theory is indeed based in reality. But before reaching 131, the temperature stalled and started to drop. After 8 minutes, the temperature dropped down to 118.

So, yes, these steaks that were twice as thick did see an increase of a few more degrees than their skinnier predecessors.   But seve degrees? For just a couple of minutes?

Sorry. This doesn’t convince me that carry-over cooking is meaningful.

The reason to let your meat rest is because the steak is much juicier that way, so it taste better.  But if you want your steak medium, I suggest you cook it to medium.

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I once saw a pirated version of the movie “Spider-Man” dubbed in English, but translated from the Chinese subtitles. I had no clue what was happening in the movie, but man, was it ever funny.

Yet,that was only half as funny as this. Well, to me anyway. Check out this butchered  scrape of my article on “How to use a Kamado.”

I always knew punctuality was important to good barbecue.

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