The trick is to smoke the meat and not make the meat smoke
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Looking Back, Looking Ahead - 2011

First ImageTHE YEAR IN REVIEW
This marks the 6th year where I am writing a blog near the end of the year summing up the past year. It contains several “Top 5” barbecue related lists from prior years: “Top 5 Cooks”, “Top 5 Things I’ve Learned”, “The Top 5 Mistakes Made”, and a list of “Top 5 Goals for the New Year”. In 2009 I made a change to the format and added a new list. In the past 3 years, I was lucky enough to have made some of the best meals I’ve ever eaten. Since these items were also some of my favorite foods, they would automatically have to be listed as the Top 5 cooks this year. There were a lot of other great meals I made that deserved so acknowledgment. So the category I added in 2009 for “Top 5 New Items Cooked” returns again in 2011. It is intended for recipes using new foods or new techniques that turned out great. Last year I added the category: “Top 5 Grilling/Smoking Related Events”. I am keeping it but it will have a slightly different focus this year. I was not able to get out and attend and festivals, but I will list some items that were important to my pursuit of this hobby. Lastly one of my past goals had been to multi-item cooks where I grilled or smoked the entire meal, including dessert. In 2011 this finally happened in a big way and as a result I’ve added a new category for “Top 5 Sides & Desserts”.

This year was definitely the year of soups and stews. Due to some family medical issues I had to take my Saturday dinners at my house on the road. Making soups and stews allowed my to bring nice grilled or smoked meals on the road for my family and reheat and eat them there. Soups and stews are usually better after being stored overnight in the refrigerator too.

Two more trends emerged this year. I got around to making some more fish dishes on the grill as well as desserts. This annual list has always had a “Top 5 Goals for Next Year” on it. Both fish and desserts have been on that list and I never got around to doing it. This year I made a good start in that direction. The new “Top 5 Sides & Desserts” category is one result.

Top 5 Items Cooked in 2011

Glazed Ham Steak (01/20/11)

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There was no doubt which meal would head the list this year. Ham Steak and Beans is my favorite meal. You take the best Ham Steak I’ve ever made and combine it with Boss Hawg’s BBQ Beans, the best beans I’ve ever made and it is a no brainer. The Boss Hawg’s BBQ Beans are found in the Top 5 Sides & Desserts list, so I‘ll let you read about them down there. The Glazed Ham Steak recipe came from Serious Barbecue, a book that made my “Top 5 Barbecue Related Events” this year. After looking through the various categories here, you’ll know why. As is Adam Perry Lang’s custom he build’s the flavors in layers. There is a marinade for the ham steak that gets boiled and reused as a glaze when the steaks are on the grill. After grilling, the steaks are seasoned with black pepper and parsley. The flavor of these steaks was absolutely amazing. I thought I’d died and gone to heaven.

See:
  GLAZED HAM STEAKS Pork Picture Entry
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S.C. Pulled Pork (03/19/11)

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This item at number 2 was a no brainer as well. Pulled pork is my favorite item from the holy trinity of BBQ (Brisket, Pulled Pork & Ribs). I love mustard and S.C. Pulled Pork uses a mustard based sauce. Serve up pulled pork with the best baked beans: Boss Hawg’s BBQ Beans and some Memphis Mustard slaw and you have one outstanding meal IMHO. The pulled pork recipe came from the Cooks Country TV show and it made the best mustard based pulled pork I’ve eaten.


See:
  S.C. PULLED PORK Pork Picture Entry
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Hot Wings - (01/21/11)

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Another recipe from Serious Barbecue, which produced the best chicken wings I’ve made. I expected good but I didn’t expect this good. The wings were actually indirect grilled in a foil covered aluminum pan with water and butter. The wings are removed from the pan and get brushed with some of the cooking juices plus chiles & garlic. Then they are returned to the grill for 10 minute direct sear. Once off the grill the wing have a hot sauce poured over for serving. These wings had everything going for them. They were spicy plus moist and crispy.

See:
  HOT WINGS Poultry Picture Entry
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Grilled Beef Kabobs With Lemon & Rosemary Marinade - (04/08/11)

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This recipe from the Cook’s Illustrated Summer Grilling Guide 2011 was said to address all of the problems found in classic American grilled kabob recipes. While the recipe looked interesting, I didn’t have super high expectations when I made it. However the end results proved the claims were no boast. The rib-eye steak used for the meat portion of the kabobs had a nice char, great beefy flavor and were moist and tender. The veggies were cooked just right and the flavors all went well together.

See:
  GRILLED BEEF KABOBS Kabobs Picture Entry
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Paella di Picadillo - (06/25/11)

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This recipe from Paella, Paella produced my favorite paella to date. The recipe combined a simple paella with another Spanish dish called Picadillo. It was one of the most complex paellas that I have made to date, and also the most flavorful.






See:
  PAELLA DI PICADILLO Paella Picture Entry
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Top 5 NEW Items Cooked in 2011:
This list represents items that are new to my repertoire: food types I haven’t made before, new methods of preparation, items I’ve never made on the grill before etc. Just like 2009 & 2010, I had a very good year in 2011. The new versions of old favorites that by default made my Top 5 list above, were going to crowd some other deserving meals off of the list. So a bit of a cheat, but these items deserve some recognition.

Moroccan Lamb Stew (01/20/11)

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This lamb stew from Serious Barbecue was seriously amazing. The lamb was rubbed with a tasty spice rub before going on the smoker for an hour. The lamb then went into the Dutch oven with a lot of onions and various herbs and spices. I was concerned because there wasn’t a whole lot of liquid in the pan. What emerged after 3 hours of slow cooking was a wonderful soup with tender tasty lamb and a wonderful broth. Just before serving some lemon juice, parsley and cilantro were added. The stew was served with some Grilled Pita with Zataar. My dad who supposedly doesn’t like lamb absolutely loved this soup.

See:
  MOROCCAN LAMB STEW Soups & Stews Picture Entry
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Brunswick Stew (01/29/11)

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Brunswick Stew was traditionally made with squirrel, possum, rabbit or whatever fresh game you had around. In this case smoked chicken & pork served as the meat and it used a tomato based sauce accompanied by a slew of veggies. The taste was unlike any stew I’ve ever tasted and each bite was a little different the one before and after.




See:
  BRUNSWICK STEW Soups & Stews Picture Entry


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Pork Belly Sandwiches - (01/15/11)

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Yet another recipe from Serious Barbecue, this recipe was actually 3 recipes in one. The sandwich was served with a homemade applesauce and dressed arugula. The pork belly was marinaded for 24 hours and then the marinade and the pork belly were placed in a foil pan and then smoked. The pork belly came out of the pan and was seared on the grill to finish. The sandwich consisted of Portuguese rolls spread with spicy English mustard, followed by the sliced pork belly, applesauce, & dressed arugula. The pork was moist and tender and the sandwich was a very interesting blend of flavors.

See:
  PORK BELLY SANDWICHES Sandwich Picture Entry
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SMOKED HUNGARIAN GOULASH - (02/12/11)

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This recipe came from Cook’s Illustrated Summer Grilling Guide 2011. The one thing I changed is I smoked the meat to give it even more flavor. The goulash had relatively few ingredients, especially when you compared it to the Brunswick stew above, but it had great flavor. The smoking definitely improved the flavor and this is a great recipe for a hearty meal on a cold winter’s day.




See:
  SMOKED HUNGARIAN GOULASH Soups & Stews Picture Entry
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Grilled Cod Escabeche - (08/22/11)

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This unusual recipe came from Fire It Up! by way of Spain. There were several unusual aspects to this recipe actually. The first was that the marinade went on AFTER the fish was grilled. The marinade supposedly gets soaked into the pores of the fish better this way - the cooking process opens up the pores. The fish gets refrigerated for up to 48 hours. The fish it is taken out of the fridge for an hour to allow it to come up to room temperature before serving. The marinade is very spicy and went well with the cod which had received a spicy rub before grilling. This is a great make ahead dish and a great change of pace.

See:
  GRILLED COD ESCABECHE Fish Picture Entry
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Top 5 Sides or Desserts 2011

This list is new this year and represents the fact I’ve been doing more multi-item cooks. The main courses were always going to make my other Top 5 Lists and so some great items deserving of attention would be skipped.

Boss Hawg’s BBQ Bean (03-19-11)

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These beans from America’s Best BBQ were an unexpected surprise. Last year I’d found a homemade beans recipe called Cowboy Beans that had turned out the best baked beans I’ve ever had. I never though a doctored beans recipe that added additional ingredients to canned beans would have any chance of beating made from scratch beans. These beans did it. As a bonus they are actually easier to make too. The beans and the added ingredients get mixed together and then go on the smoker for an hour. These are some truly wonderful beans.

See:
  BOSS HAWG’S BBQ BEANS Sides Picture Entry
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Hasselback Potatoes (11-27-11)

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These potatoes were made famous by a hotel in Stockholm Sweden, The potatoes get sliced in 1/4” (0.66 cm) slices that don’t go all the way through the potatoes. They get brushed with melted butter and chicken stock followed by some fresh herbs. Once on the grill they get basted every 5 minutes with the chicken stock/butter mixture. Midway through the one hour cook the potatoes are coated with bread crumbs. The exterior of these potatoes was crispy crunchy from the bread crumbs. The interiors were moist and well seasoned from the butter and chicken stock which had flowed into every nook and cranny.

See:
  HASSELBACK POTATOES Veggies Picture Entry
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BBQ Rice Pilaf (02-19-11)

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This tasty recipe came from the classic Smoke and Spice. It was easy to make, easy to cook and tasted great. The smoke flavor made the rice pilaf taste even better.







See:
  BBQ RICE PILAF Veggies Picture Entry
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Gingerbread & Apricots (06-04-11)

First Image First Image This dessert from Weber’s Way to Grill marked a first for me: baking a gingerbread cake on the grill. There was no reason really to bake it on the grill, it could have just as easily been done on the oven. But I figured there might be some time where the oven was in use for something else and I might need to bake on the grill-no reason not to learn now. The cake came out great BTW, and went well with the grilled apricots and vanilla ice cream.

See:
  GINGERBREAD & APRICOTS Desserts Picture Entry
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Grilled Asparagus (05-02-11)

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Another wonderful recipe from Serious Barbecue. These asparagus were grilled and were tossed in a sherry shallot vinaigrette dressing when they were hot off the grill. Next they were covered with some fresh tarragon leaves and some more of the sherry shallot vinaigrette. Finally some fresh squeezed lemon juice was added just before serving.






See:
  GRILLED ASPARAGUS Veggies Picture Entry
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Top 5 Lesson Learned, Re-Learned or Reinforced

Nothing Beats Experience.
This was the first item on this list last year and again this year. I was on a real tear the first half of this year and was more often than not making multiple items for a meal on the grill or smoker. This year I was starting to try and work in grilled desserts too. The more multi-item cooks you start to do the easier it gets over time. The trick is to get yourself doing it until it become second nature. I felt like I was really hitting my stride when I had to take my unplanned 3 month break this summer. Things were starting to become second nature and what once seemed hard was becoming easy.

See :
  EXPECT THE UNEXPECTED - 2011 VERSION Blog Entry
  KNOW YOUR LIMITS - GAS GRILL Blog Entry
  KNOW YOUR LIMITS - SMOKER Blog Entry
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Have & Use a Good Weather App(s) on Your Smart Phone

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This year we had F3 tornados in Western Massachusetts and several rounds of very severe thunderstorms in Eastern Massachusetts where I live. I have two weather apps I use on my iPhone: WeatherBug Elite and WeatherAlert. There are other similar apps for the iPhone and other smart phones and it can really pay to have and use them. The reason I say use is several times this year I was almost caught because I hadn’t bothered checking the weather. WeatherAlert is a simple one trick pony: It gives you instant notification of any severe weather where the National Weather Service has issued an alert for your area. This can be done with sound and/or visual alerts on your smartphone. I used this the day the tornados came to the western part of the state. In the eastern part of the state we didn’t get tornados, but we did get strong thunderstorms. I was cooking that day and used this app to make sure my cooking was done in between rounds of severe storms. Weather Bug Elite is more of a standard weather app with all of the bells and whistles. It has doppler radar which can be handy if you’re trying to get a cook in before the bad weather moves in. It also has hourly forecasts that can be helpful to see when the wind, rain or snow is likely to start.

See:
  WEATHER BUG ELITE Blog Entry
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Timing Multi-Item Cooks Eventually Become Second Nature

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This item is a little hard to describe for me because I’ve been having trouble wrapping my fingers around it myself. I’ve been attempting to do multi-item cooks for the last several years and this year it had become the rule not the exception. Plus I was working desserts into the mix. At first when I would do this, I was making elaborate timeline charts (like the one above) which I would then print out and use. After all you can’t be at the grill and in the Kitchen at the same time. In the last year I’ve noticed my charts were getting less formal and were more outlines. The first part of this year I was doing very sketchy charts which had a few critical times on them just to make sure I could hit those time marks. I was working out the overall time on paper, but working out the details on the fly. I make sure to leave enough overall time to do the tasks, but prioritize and do the tasks as I see fit while in the Kitchen. I still have certain times I must hit, like lighting the grill or smoker, putting food on etc. But now rather than a chart, I might set alarms on the iPhone to light the grill or put the food on. Also I will stop for a minute or two for mini time checks where I evaluate where I am, where I was supposed to be and what am I going to do next. This new stage has been fairly recent and it was not something I was totally conscious of at first. Obviously one of the things that has helped this is experience. Having made a particular side or a similar side before helps because I know how long it takes and what is involved. All I know is this Thanksgiving I did the least planning I ever have and everything finished when I wanted it too. I don’t have a blog entry to share yet on this, but I have been thinking of writing one for a while now. I’ve been trying to quantify what is happening and the reasons behind it. As I said I just happened naturally, without my being completely aware of it.
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Fish is Easy With the Right Recipes
This year I made more fish in 4 months than I have made any other year I’ve been grilling. For whatever reason fish has always intimidated me a little bit. It can be fragile and prone to sticking to the grill. If you overcook it you can dry it out. This year I made a concerted effort to start making more fish. The fish recipes I’ve liked always seem to use some sort of marinade to help the fish stand up to the heat of the grill and add a little flavor. You also need to cook the fish for the right amount of time as described by the recipe. There are visual cues you use such as the opaqueness of the fish or if it is starts to flake. It isn’t hard but you need to learn just what to look for and a good recipe will help you out there. The last item to insure success is to make sure the grill grate or the fish has been well oiled so it won’t stick to the grill. There is nothing that beats experience. And the right recipe.

See:
  GRILLED SWORDFISH STEAKS Fish Picture Entry
  GINGER SOY SWORDFISH Fish Picture Entry
  TUNA STEAKS Fish Picture Entry
  GRILLED COD ESCABECHE Fish Picture Entry
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Getting to Know Your Charcoal

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This item seems to keep showing up on the list because I can’t seem to find an all-natural hardwood briquette charcoal that stays in the stores for more than a year. Last winter Home Depot carried Kingsford Competition Briquettes, this past winter they didn’t. I was able to find Wicked Good brand, but only for 3 months. So this year I have had to learn the ins and outs of Stubbs all natural briquettes. They are pretty similar to the best all natural briquettes once you get them going, but they are harder to light and take forever to ash over. It turns out they require an extra 1/2 sheet of newspaper in the charcoal chimney. So using Stubbs I have to fire up the charcoal chimney earlier and make sure it stays lit.



See:
  ANOTHER YEAR ANOTHER CHARCOAL Blog Entry
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Top 5 Mistakes Not to Repeat

Leave Enough Time for Prep
I can’t seem to get rid of this item off this list. I am getting better at it and there are new reasons for it in many cases, but that is still no excuse. This year in particular, I was making many multi-item meals including dessert. This complicates the prep and the length of time it takes. What has been happening lately is I just barely get the time right. I start at a time I think is more than early enough and it turns out it was just enough time. When I start I think there will be time for breaks in the middle. As I begin working I will say to myself that I will take a break when X gets done. When I finish X, I think I’d better start Y first before I take a break. Next thing I know I don’t end up taking a break and I have just enough time and it is a bit of a mad dash to the finish line. Now this is better than being late, but I still need to work on this because it would be nice to take a break once in a while too.
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Before You Start Make Sure You Have Everything
There is zero excuse for this item making my list again this year. This Thanksgiving was a good example I bought the apple juice for the water pan, but found later I had no water pan at home. I ASSumed I had a water pan the right size in stock at home, but I didn’t. I should have checked. I have a quickie mart around the corner that has saved my bacon a few times now and it did it again for Thanksgiving. A last minute trip to the store doesn’t help you stay on schedule. In this case it cost me 30 minutes because the store was busy, presumably with other knuckleheads like me. I upped the cooking temp for the turkey from 225 to 300 degrees (105105 to 149 C) and got it done on time, but the only reason I managed that is it happened to be 63 degrees (17 C) that day. It usually is more like 20 degrees (-7 C) on Thanksgiving, not 63 (17 C).
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Keep a Fresh Supply of Batteries on Hand.
Another annual item sad to say. This year I always seemed to have the wrong type of battery around at the right time or couldn’t find what I did with the batteries when I got them home. Also don’t forget to turn your remote read thermometers off when you are done with them. Batteries also seem to have a way of dying late at night or on a Holiday where it isn’t convenient to go out and get them.
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Use All of the Ingredients
I could use the excuse that I am doing more so more mistakes are bound to happen, but really this shouldn’t happen. Before I go out to the grill I will make sure the final toppings are ready so when the food comes off the grill I am good to go. For example: Sometimes I chop up the herbs for the final garnish a little earlier when I am chopping up herbs for the meat. I will put them in covered measuring bowls and put them in the fridge until I need them. Then I forget they are there until after the meal. I really need to reread the directions every step of the way, particularly if it is a first-time cook. Another example of this is the first time I made N.Y. System Hot Wieners I forgot to put out the celery salt which is the last topping to go on.
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Pay Attention to the Weather
I’ve gotten to the point where I will grill or smoke in almost any weather. But there are exceptions: Bad blizzards, bad thunderstorms, extremely high winds. I’ve found this year I was getting lax in checking out the weather. Twice in fairly close succession I made meals on my grill and my smoker where the weather was colder or windier than I knew about. You can read the blogs if you are interested, but the point is it doesn’t pay to ignore mother nature. Weather can change fast and even if you cook in all kinds of weather, there is simply some weather you should not attempt to defy.

See:
  KNOW YOUR LIMITS - GAS GRILL Blog Entry
  KNOW YOUR LIMITS - SMOKER Blog Entry
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Top 5 Grilling/Smoking Related Happenings

This was a new section added in 2010 . These are activities that were related to my grilling and smoking hobby, but not something I cooked-BBQ festivals for example or newcookbooks. If this didn’t explain it well, I think it will make more sense when your see what is on the list. This year I didn’t get out to any BBQ related events, but there are still items for the list.

Grillin’ & Smokin’ Website Version 2

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This item has to rank as number one on this list just based on the sheer amount of time it took out of my year. My web site had been done in Apple’s iWeb and was hosted on Apple’s Mobile Me servers. Though the handwriting has been on the wall since about 2009 that iWeb was going to be no longer developed, it wasn’t until this year it became apparent. The shock in all of this was Apple introduced a new service called iCloud, which was taking over many of the services of Mobile Me. But and this is a big BUT, but they were no longer going to do website hosting. So you had until June of 2012 to move your site to other hosts. I made the move in June of this year I researched new software and new hosting services and spent 3 months working on the moving the old content to a new site. This time period also coincided with another round of family medical problems where I wasn’t able to grill. I was able to use some of that time to work on the new site while waiting in Doctor’s offices etc. Although I originally had no intention of making a new site, with new software on a new host when the year started, events forced my hand. I almost just threw in the towel and let the site go. It was a tremendous amount of work, most of which was boring and repetitious. The new version of the site looks better, is faster and has new features for the users. Now that it is done, I am very happy with the new site. It works better for me managing it and I hope better for the people who visit.

See:
  GRILLIN’ & SMOKIN’ v2 Blog Entry
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Serious Barbecue

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This cookbook by Adam Perry Lang had a huge influence on the first half of the year. The recipes in this book are amazing and are the recipes I go to when I really want to impress someone and have a special meal. They are rather prep intensive because APL likes to apply flavors in multiple layers before, during and after the food is cooked. If you’ve looked at my Top 5 lists above you will have noticed that 5 recipes from this cookbook made this year’s list. Several others just missed making the cut. Check out the blog entry below to see if this cookbook might be for you. For me it seriously upped my game.



See:
  SERIOUS BARBECUE Blog Entry
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A Steady Natural Charcoal Supply

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This has been an ongoing problem for me. When I started using DuraFlame All Natural Hard Wood Briquettes, they were hard to find in the summer and almost impossible to find in the winter. After a few years they disappeared entirely. Two Winters ago Home Depot was carrying Kingsford Competition Briquettes, but then stopped this past winter. I found a source for Wicked Good All Natural Hardwood Briquettes in the summer of 2010 but it had dried up by fall. Last winter I found Stubs All Natural Briquettes at the end of the winter at Lowes. It was perfect timing because I was about to run out of my stockpile of charcoal. The supply has been steady this winter too, so I hope my charcoal supply problem is solved

See:
  ANOTHER YEAR, ANOTHER CHARCOAL Blog Entry
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Fire It Up!

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There are several authors whose cookbooks I will buy or order without even looking inside first. The authors of Fire It Up! wrote one of my favorite cookbooks: Mastering the Grill. When I spotted this book on the counter at the bookstore this spring, I was going to look inside until I read the back cover and saw it was the follow up to Mastering the Grill. These authors feel cooking is both an art and a science and they don’t shortchange either. The recipes are fully fleshed out and cover all the details and address potential pitfalls. The resulting food is absolutely delicious and they talk you through every step of the way.




See:
  FIRE IT UP! Blog Entry
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Welder’s Blankets
This is a purchase I have talked about since I got my smoker. Many folks cover their CG’s Main Chamber with these high temperature blankets to help keep the heat in and the wind out. I never could find a local source until this year. The way I found a source was a direct benefit of the new website. The blog comments were always a bit flaky on my iWeb based site. The comments work and work well on this new site. I made a blog post about cold weather smoking that mentioned I couldn’t find welder’s blankets. One of the commenters mentioned Harbor Freight. It turns out they recently opened some stores in this area, so I now have a welder’s blanket. I haven’t had a chance to use it yet. It was 63 on Thanksgiving Day, but I am sure this will be a big plus in the days to come.
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5 Goals for Next Year
During the first half of this year I feel like I really hit my stride. All types of food was coming off my grill or smoker. Items for breakfast, lunch and dinner; main courses, side dishes, desserts. If I’d been able to keep it up this would have been an amazing year. I did have to take some time off to deal with some family medical issues, which kept me away from the grill. I don’t mind that one bit. Family comes first. But even during that time period where I wasn’t able to get out and cook, I was able to redo my website which was a big task that needed to get done. So for next year I’d like to pick up where I left off this year and continue to learn new things. I am taking make more desserts off the list because I finally started doing that in 2011 and I feel like I will continue next year.
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Revisit Old Cookbooks For New Recipes
I never got around to doing this in the first half of the year. I got Serious Barbecue for Christmas and started making recipes from it. Then the Cooks Illustrated Summer Grilling Guide 2011 came out, followed by Fire It Up! So I will keep this as a goal and here is the text from last year describing it: I have accumulated quite a cookbook collection. This year before I run out and buy any new cookbooks, I’d like to run through some of my old favorite cookbooks to see if there aren’t some more good recipes lurking in there. I am thinking there are probably a number of recipes I passed by because they looked too difficult for my skill set at the time. The older the cookbook is, the more likely I will find items that didn’t fit my skills. I have improved my skill set and will probably find all kinds of things to try. Plus it will be good to revisit some “old friends”.
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Experiment More With Cajun Cuisine
A week before writing this blog entry I made my first Gumbo from leftover turkey from Thanksgiving. The gumbo was excellent and just missed the cut on my “Top 5 New Things in 2011” list. The flavors were amazing. I have had making Jambalaya on my short list too. I think one of the things I’d like to do is find a good cookbook on Cajun cooking, or better yet one with an emphasis on using the grill or smoker. I really do love the spicy goodness of this region’s food.

Experiment with Appetizers
This item has been on the list for 3 years now. Here is the description form last year which still applies: I got a little closer in that somethings I’ve made could be both appetizers or, in larger quantities, a main meal. One of my issues with this is: If I am out making appetizers it is hard to be working on the the main meal. I need to explore appetizers that can be made ahead to better fit in with the big picture. Where I have been more comfortable doing multi item cooks, this should be the year.
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Use the Rotisserie More
I didn’t get to this one either: Now that I have the remote read rotisserie thermometer, two sets of forks, and can grill in any weather, I want to use it more. There are several things I’ve wanted to try: Cornish Hens, Baby Back Ribs, and a large Whole Chicken. I did finally make rotisserie duck this year and I want to make it some more.
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Beef Wellington
I missed out on this one too, more for budget reasons. Here is what I said about it on last year’s list: This is a bit of a strange one I know, but I have always wanted to try to make a Beef Wellington on the grill. One of the things holding me back is Beef Tenderloin isn’t one of the cheapest meats in the world. When I have the most free time, it generally means work is slow and I don’t have a lot of money to spend. Hopefully the economy rebounds next year. Salt Crusted Prime Rib: same cost issue there. Salt crusted chicken: I just saw this recipe this summer. I don’t want to let it become a long time wish list item, so I will list it here.
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Thanks:
If you’ve made it this far, I’d like to thank you for reading this and my other Blogs this year. Hopefully something you’ve seen in either the Blog Entries or the Picture Entries has given you ideas to try or helped you with your own cooking. I received and still do receive a lot of help from others. One of the goals of this site is to help others. Please let me know via Blog Comments or the Contact Form what you think.


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