Grilladelic Greetings from the Front Lines

Holiday tales of cooking over an open fire poured in last night!  Here is a little chatter from a few of my barbecuing and grilling friends:

From the Reame team:

Subject: Over 100 mussles
About 5 pounds of mussles (100+) in garlic, white wine, chopped tomatoes, and great company. Dinner w/ the fam. Huge pan from Hermans Boy

Thanks Brandon!  As always, pushing the envelope and setting the bar high. A beautiful picture. Speaking of the pan, Lodge (made in the USA!) cast iron skillets and Dutch ovens are a terrific compliment to any outdoor kitchen.  Paellas, cobblers, queso fundido, fajitas, are only the tip of the spear of what you can add to your repertoire with a little, well seasoned cast ironIn the west Michigan area, Hermans Boy in Rockford is a great source for these products.

On a more philosophical note, from the Richards family:

Subject: Butt

Why do they call it butt when it's a shoulder?  Brined the pork,  
Weber's almost ready.  Got my rub on. Let's see, smoke it for a bit,  
then make chili verde or, go all the way and make it pulled pork.

Merry Christmas, friend.

That is a good question Chip. Here is what I found out:

"In pre-revolutionary New England and into the Revolutionary War, some pork cuts (not those highly valued, or "high on the hog," like loin and ham) were packed into casks or barrels (also known as "butts") for storage and shipment. The way the hog shoulder was cut in the Boston area became known in other regions as "Boston Butt." This name stuck and today, "Boston Butt" is called that almost everywhere in the US,… except in Boston.

This answer comes from the experts at the National Pork Board.

George W. Royal"

Smoked "Boston Butt" expert Chef

Still plenty of time for great grilling and barbecue in 2009. Try to end this decade on a high and smoky note.  Pictures and comments are welcome.

Grilladelicly yours,

Uncle John

Posted via email from johnrumery’s in search of the secret sauce

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