Real Time Maine Meat: 3:45pm Monday
Like most Memorial Days weekends I’m barbecuing — well, actually closer to smoking my meat as a kick-off to the summer barbecue season. Unlike most recent years, however, it is HOT and SUNNY in Monroe rather than cool and rainy, which is a nice change. For the past few years I’ve gotten carried away with all the apple and cherry and red oak wood that we have in plenty around us and will be trying to mitigate the smoke applied to a two pound hunk of London Broil that I’m attempting to ‘cue like a brisket using the North Carolina pork barbecue technique of wrapping the sumbitch in foil after an hour or two to finish cooking with a liquid baste. With pork bbq you add your cider vinegar ‘sauce” to the meat; here I’ll be using beer. I’ll update with results.
And despite success with Cooks Illustrated’s excellent general barbecue sauce for the table, I’ll be making a “Texas Ranchouse BBQ Sauce” to make the meal more brisket-like in atmosphere. What are y’all grilling on the Holiday?
Continue reading “Mem Day Meat in Maine”
A Review
Okay. Friedman 

A PRAIRIE HOME COMPANION (2006)


The Kentucky Derby is a great excuse to enjoy a Mint Julep once a year, especially when I’ve been able to coax a clump of our mint in our hoophouse to grow early enough to include it. It was a beautiful sunny early spring day, and we enjoyed our frosty juleps with our neighbors Liz and James alongside crackers and yogurt cheese mixed with the other herbs from our hoophouse (chives, tarragon, and chive blossoms) watching 