(Yeah, yeah, I know. Big surprise, huh?)
This past weekend was most excellent. Very low stress, and I got to try some new and cool things.
We started out on Friday evening by meeting partran for dinner at Osteria di Tramonto in Wheeling (I note that there are plans to open another Osteria di Tramonto in Rosemont at the new Le Meridien hotel there). The meal was excellent, as always. We took the opportunity to sit at the counter into the kitchen and were rewarded with some entertaining banter with the chefs, as well as a complimentary plate of steamed mussels! I’m normally not much of a fan of mussels, but these were just delicious. I had the veal saltimbocca, while Dan had a seared (monstrous) pork chop. The meal was great, as was the company. We had a great time. Good luck, Partran, as you head out west in a few weeks!
On Saturday I was up and about early for my project of the weekend: smoked pork butt (or pork shoulder – same thing). It was a very educational project, and I learned a lot about smoking. I went to Home Depot bright and early and picked up a small bag of charcoal (Kingsford Briquettes – none of that match-lighting stuff!), a chimney charcoal starter and a five-pound bag of hickory wood chunks. Once I got home, I made up a dry rub for the pork (a mixture of a couple different dried chiles, onion and garlic powders, Turbinado sugar, thyme, marjoram, bay leaf, allspice, ginger, cumin, cinnamon, and pepper), applied it, then went down to fire things up. The smoker worked reasonably well, but I learned something: the higher-end smokers (i.e. $150.00 or so) are a lot more adjustable, with vents on the top and bottom to help control the temperature. Ours is…not a high-end smoker. Alas, it has no vents. This meant that instead of maintaining the ideal smoking temperature of 225-250 degrees F for 10-12 hours as I was hoping, instead it ran closer to 275-325 F for about 7 hours before I ran out of charcoal and the fire died. I improvised by wrapping the pork butt up in foil and put it in the oven for another three hours at 275 F until it came to 180 F internal temperature. Perfect! We let it cool a bit and then pulled all the meat off, shredding it, and throwing away the bones and fat and chewy bits.
How was it? Oh. My. Goodness. It was utterly delicious. Unfortunately, I also learned that a 6.3-pound pork butt reduces down to three pounds even of pulled meat once you’re done. I think in the future, I’ll probably go for things which take less smoking time, like poultry or smaller cuts of beef or pork. The temperature thing may be sorted out by more carefully metering in the charcoal, but overall the experiment was a success. I need to remember: “Don’t let the great be the enemy of the good.” Just because you can’t get everything exactly perfect, doesn’t mean that you can’t get a damn fine result out of what you’ve got.
On Sunday I made up a batch of Miss Piggy Barbecue Sauce and the finished sauce was just wonderful – sweet, spicy, mustardy. Yum! To compliment the BBQ, I decided to make Alton Brown’s Asian Slaw. Once dinner time arrived, roho and genet brought potato salad to add to the menu, and steviemaxwell brought his usual charming self (and sodas as well 🙂 takaza made Texas toast for the BBQ and I’m pleased to say that we went through half of the Miss Piggy sauce – I think Stevie had a small serving of the Bulls Eye sauce I had on the table, but everyone preferred the yummy mustard sauce. The slaw, unfortunately, was a disappointment. There’s a whole lot of interesting flavors in there, but they don’t come together in a cohesive whole. For the amount of preparation that goes into it, I wasn’t happy with the final product. No one cared, though because, dude: BBQ. So, so good.
The meal was capped off with a yummy yellow cake with chocolate whipped cream frosting that Dan made and decorated festively for the occasion of the finale of The Amazing Race. We watched the show, and most of us were disappointed in the results. But Stevie’s weird anyway, so we’ll discount that. We followed this with some Simpsons and Family Guy as we struggled through our digestive torpor, then saw everyone off for the evening. Hmm – we need a new excuse to get folks over for dinner on a weekly basis 🙂