Eat Arkansas

I thought I had lost my faculties there for a moment.

(I did misspell hallucinate, though.)

Here's the simpliest marinade for chicken I've ever used.

Juice from fresh lemon
sweet basil ( I use Thai basil)
Rosemary.
Tblspoon of olive

For 4 breasts I use the juice of 2 lemons,
1 heaping tsp of basil
1 tsp Rosemary
1 tblspoon olive oil

mix oil and herbs in ziplock bag
add chicken breasts for overnight
(8 hrs) . Toss it a few times.
Perfect for broiling or open baking, slow water smoker is good too but
No mesquite, Light on the hickory.
_

In re mesquite or hickory, either is good, but if you ever get a chance, try apple. We lost an apple tree a few years ago and I rescued a couple of branches from hubby's bonfire. Especially delicious for smoking. Uh, smoking meats . . .
With a healthy new apple tree now -- Gala, yummm -- I save the prunings. By the way, anyone know the name of that old tart green June apple that makes fantastic applesauce?

Depending on the herbs or spices, I like to use hickory or mesquite with beef, (neither one really with fish), but when smoking or grilling pork, fruit wood is definitely the way to go.

"Especially delicious for smoking. Uh, smoking meats . . ." - Doigotta

Well, I remember once (ONCE) trying a pipe made by a friend from a fallen fruit tree--can't remember ( ! ) whether it was apple or cherry--and it was a wholly pleasurable experience. Uh, we did not smoke meat with it.

New smoker, birthday present. I had the small one that little brother gave me as he could not make it function properly- when I was successful, he backed the truck up to my gate, and took it away. Family got me the larger one, which I initially thought too large, but you can use a fireplace size wood(I am using oak, 'cause that's what I have), which burns slower and more evenly than the fist sized chunks I was cutting w/ the chainsaw on the smaller one. Which is good as number one son home from school has "get the chain back on the saw and adjust on his basically untouched "to -do" list.

I am smoking 2 pork butts (Sams, 10 pounds, $17) today on the new smoker. My own dry rub w/ cayenne pepper cracked black pepper and garlic- with je ne se quois of cinnamon. Not enough to taste as an ingredient, but the "hmm, there is something, but I can't put my finger on what it is".

New fan here with me on the deck, a ceiling fan rig and 3 lights on a freestanding pole with a weighted base.- there is a hole in the middle of patio table for an umbrella, number one son did help me install the fan with the upright pole through the hole. Keeps the mosquitoes away and helps w/ the humidity

Sam's selling fans w/ a mist doohickey device to "cool'- as the humidity here is 90%, you just enjoy and pay extra for getting wetter faster.

When dealing with pork butt, I am careful that Mrs Diogenes realizes I am adressing the raw materiel for dinner, not using a new ill chosen term of endearment . When Brummet referred to Ms Jethrine Huckabuck as "Sugar button", I mis read as "Sugar bottom."

Somethin' tells me Max B. is gonna need to be on a diet soon or need to walk a thousand laps or so at the Fitness Center to regain some of his youthful figure. The portions pictured and the frequency of the posts are cited as evidence, yer honor!

I do see definite "liberal" tendencies in the amounts on your plate.

MEMORIAL DAY / PORK BUTT UPDATE
Left the meat on slow fire that was still smoking, but dying out.

Late trip to Mt Holly to leave a new Old Glory at momma's request on daddy's gravestone (simple stone courtesy of the VA) with the 2 adult offspring. Surprisingly, a paucity of flags, USA or Confederate of any stripe out today. Per Paul Greenberg and the Arkansas Democrat Apologia for Pro Slavery, ProFaubus, Pro Episcopal Collegiate High, I expected the Second Rising Forces to be out in force 'round David O Dodds grave today. But they weren't there either. They must have stayed with their smokers and Old Milwaukee, and lining the bird cage with Paul's column.

I just get tearful at Mt Holly, will I ever be meditative or inspired? Doubt it

Dinner on the deck. 2 young adult offspring, one young adult friend recently back from Africa, this old fart, and Mrs Diogenes on the deck. Smoked pork butt a hit, served w/ baked beans-just ok- and sweet white corn on the cob. I had sauce from Craigs in Devalls Bluff, perfect match for the pork. I had my dinner w/ Spellbound California Petit Syrah, from West Rock Wines. No room for dessert. Heaven!

Soon time for Local Blackberry (from Farmer's Market or Terry's) cobbler and Yarnell"s(not Blue Bell or other furrin; stuff) Ice Cream, and then I will FIND room for dessert.

I am having trouble getting back into the swing of work...

Smoked six racks of ribs and two large chickens...

Hope you all had a good weekend...

I know first hand that rosso has a killer BBQ sauce recipe, which may or may not be shared.

I appreciate the kind words, hugh...

I didn't have enough sauce on hand to feed the troops so I made a batch Saturday night...

Obviously, the longer it sits the better it tastes but I was in a pinch and didn't want to use any store bought...

The new batch was much, much better and was the favorite...it's definitely a keeper...

Imagine the old batch but with lots of fresh lemon, bay leaves, garlic and cayenne pepper...

I'll see to it that you and mrs. mann get some when I make another batch...

You city boys just won't do.
Try smoking your meat with pecan. That's pronounced PEEE-cahn.

Agreed, Louie...

PEEE-cahn is righteous...but on an eight hour cook in my backyard, impractical...

But as long as we are talkin' smoke...apple...

Yeah, apple...

Fresh Market is the place to go. Will put pressure on all grocery stores, Terry's Finer Foods, etc. to step it up. and get with the 21st century.

Finally fresh produce in town, among other things. Real meat and fish department. Yippee.

We lunched today at a little place called "Leo's Greek Castle", on Kavanaugh . The Gyros was good and the fries were absolute perfection. After a little discussion, it was decided that Leo's would be afforded a place on our list of lunch-time choices. As we were leaving, I wanted to get a piece of baklava to take with me, as the pieces displayed on the cooler shelf looked very tempting. After paying my tab, and with me standing right there, the young man behind the counter reached into the bottom of the cooler and handed me a piece of baklava that was about half the size of the pieces on the shelf. Regardless of the rest of the dinning experience, any business that openly shows that kind of contempt for me as a customer, obviously does not want (and will not receive) my patronage. I will not return, and would not recommend it to anyone else.

Dang, Vern, just ask for a bigger piece!

Amazing how a little bit of lagniappe and good will towards a customer can reward you with continuous patronage...and how fast the opposite can ruin your business.

Joe, I believe you missed the point. What pissed me off was being handed a product that was clearly not the best that they had to offer. In other words, I was not considered worthy of receiving their best. Look at it this way: if this was their visible standard of service, then what kind of standard can you expect in the less-than visible areas?

If I had pulled something like that in my parent's restaurant, my mother would have dragged me out by the ear to apologize to that customer and comp their entire meal. Then my father would have handed me my ass! Maybe I am just too old fashion, but I still believe that if you have a business, every one of your customers should expect to receive your very best effort. Mistakes will happen, but as long as the effort is made, I will cheerfully accept and forgive.