I hope I’m not disappointing anyone by not having a lot of Thanksgiving food this year. I’m doing the same as last year, pretty much, so if you search on ‘Thanksgiving’, you’ll get lots of stuff from 2006.

Instead, I’m relaxing a bit this week, if you call fixing a huge turkey and a regular turkey, cookies earlier this week and turkeys last week relaxing. Family is coming into town, which should be good.

I know I’m getting older. The holiday confirms it. It used to be that not only would I go to some relative’s house for holidays, but I might even sit at the kid’s table. Now, holidays are at my house. We don’t have a kid’s table, but you never know when that might change (not for us, but for others).

There’s good enough reason to have things at our house. My mom and sister have less than an hour drive, so they come down. My dad and stepmother are coming up from Atlanta, and my mom and dad can get along even though they’re divorced; that happened 35 years ago. My sister’s kids are coming in from wherever they are. My other sister is flying in from NYC, and my wife’s mom will drive down for the day. There’s no place else where all those different families would get together in one room.

I’m not going to get all sappy about what things for which I’m thankful, though my God and my wife top that list. One new thing for which I’m thankful, though, is our upcoming addition to the family, Bucky.

As I’m typing this, I realize that there actually will be a Bucky now, of Bucky McOinkum’s Barbecue and Bucky’s Barbecue and Bread. However, it won’t be a pig. Bucky is a blue tabby Maine Coon cat, and I just got photos of him today, at just about 4 1/2 weeks old. So, without further ado, have a great Thanksgiving (comment on any great stuff you had this year), and enjoy the debut photos of Bucky McKatt!

I can hardly believe that my trip to Pittsburgh was only 2 1/2 weeks ago; our October has been really full! When I was there, I got a great candy bar that I wrote about a couple of weeks ago, from Chocopologie, that was dark chocolate with burnt caramel and sea salt. Great stuff!

If this is the only entry you’re reading here, you haven’t yet heard about the wine party we had last weekend, but it was not only a great party, it also has provided me with all kinds of stuff to write about. I made a dessert for the party to mimic the candy bar I got in Pittsburgh.

The dessert started with something I saw as I flipped through the channels a while back. I found a recipe for chocolate creme fraiche pot; I don’t really care much for the show it came from, but then Alton Brown is about the only food show host I really like, but the dish looked interested because it 1) sounds good, and 2) is really easy to make. So for a big party or just when you don’t have time, this is pretty cool to try, especially with my additions.

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Last night was kind of exciting. I got home to find a package waiting for me.

That’s right, my duck liver had arrived!

As I opened it, the first thing I saw was a bunch of those horrible styrofoam peanuts. I hate those thing! But lurking just below the peanuts, under ice packs, was a load of good stuff! I got the foie gras; a 1.65 pound duck liver, from Hudson Valley Foie Gras. This was suggested because they feed with soy mixed in with the corn, and D’Artagnan feeds with only corn. The soy mix results in a firmer liver, which lends itself well to pan searing. Also in the delivered treasure were 4 tubs of duck fat, duck sausage and wild boar sausage and bacon. Good stuff to be trying over the week!

The one item I got into for the party last night was crepes. They refrigerate very well, so I took the opportunity to get them done before Saturday.

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I’m getting some stuff ready to post tomorrow, on the little social experiment that friends helped me with earlier in the month. In the meantime, my dad sent this to me again. It’s a bit many have already read, but those that haven’t can now. Those that have already read it, it’s still funny.  I’d love to credit it to someone, but I couldn’t find where it started (if you know and have proof, let me know so I can give proper credit, please):

The Chili Contest

Note: Please take time to read this slowly.
If you pay attention to the first two judges, the reaction of the third judge is even better. For those of you who have lived in Texas, you know how true this is. They actually have a Chili Cook-off about the time Halloween comes around. It takes up a major portion of a parking lot at the San Antonio City Park. Judge #3 was an inexperienced Chili taster named Frank, who was visiting from Springfield, IL.

Frank: “Recently, I was honored to be selected as a judge at a chili cook-off. The original person called in sick at the last moment and I happened to be standing there at the judge’s table asking for directions to the Coors Light truck, when the call came in. I was assured by the other two judges (Native Texans) that the chili wouldn’t be all that spicy and, besides, they told me I could have free beer during the tasting, so I accepted”.

Here are the scorecard notes from the event:

CHILI # 1 - MIKE’S MANIAC MONSTER CHILI

Judge # 1 — A little too heavy on the tomato. Amusing kick.

Judge # 2 — Nice, smooth tomato flavor. Very mild.

Judge # 3 (Frank) — Holy ****, what the **** is this stuff? You could remove dried paint from your driveway. Took me two beers to put the flames out. I hope that’s the worst one. These Texans are crazy.

CHILI # 2 - AUSTIN‘S AFTERBURNER CHILI

Judge # 1 — Smoky, with a hint of pork. Slight jalapeno tang.

Judge # 2 — Exciting BBQ flavor needs more peppers to be taken seriously.

Judge # 3 — Keep this out of the reach of children. I’m not sure what I’m supposed to taste besides pain. I had to wave off two people who wanted to give me the Heimlich maneuver. They had to rush in more beer when they saw the look on my face.

CHILI # 3 - FRED’S FAMOUS BURN DOWN THE BARN CHILI

Judge # 1 — Excellent firehouse chili. Great kick.

Judge # 2 — A bit salty, good use of peppers.

Judge # 3 — Call the EPA. I’ve located a uranium spill. My nose feels like I have been snorting Drano. Everyone knows the routine by now. Get me more beer before I ignite. Barmaid pounded me on the back, now my backbone is in the front part of my chest. I’m getting ****-faced from all of the beer.

CHILI # 4 - BUBBA’S BLACK MAGIC

Judge # 1 — Black bean chili with almost no spice. Disappointing.

Judge # 2 — Hint of lime in the black beans. Good side dish for fish or other mild foods, not much of a chili.

Judge # 3 — I felt something scraping across my tongue, but was unable to taste it. Is it possible to burn out taste buds? Sally, the beer maid, was standing behind me with fresh refills. That 300-LB woman is starting to look HOT…just like this nuclear waste I’m eating! Is chili an aphrodisiac?

CHILI # 5 LISA’S LEGAL LIP REMOVER

Judge # 1 — Meaty, strong chili. Cayenne peppers freshly ground, adding considerable kick. Very impressive.

Judge # 2 — Chili using shredded beef, could use more tomato. Must admit the cayenne peppers make a strong statement.

Judge # 3 — My ears are ringing, sweat is pouring off my forehead and I can no longer focus my eyes. I farted and four people behind me needed paramedics. The contestant seemed offended when I told her that her chili had given me brain damage. Sally saved my tongue from bleeding by pouring beer directly on it from the pitcher. I wonder if I’m burning my
lips off. It really pisses me off that the other judges asked me to stop screaming. Screw those rednecks.

CHILI # 6 - VERA’S VERY VEGETARIAN VARIETY

Judge # 1 — Thin yet bold vegetarian variety chili. Good balance of spices and peppers.

Judge # 2 — The best yet. Aggressive use of peppers, onions, and garlic.  Superb.

Judge # 3 — My intestines are now a straight pipe filled with gaseous, sulfuric flames. I **** on myself when I farted, and I’m worried it will eat through the chair. No one seems inclined to stand behind me except that Sally. Can’t feel my lips anymore. I need to wipe my *** with a snow cone.

CHILI # 7 - SUSAN’S SCREAMING SENSATION CHILI

Judge # 1 — A mediocre chili with too much reliance on canned peppers.

Judge # 2 — Ho hum, tastes as if the chef literally threw in a can of chili peppers at the last moment. **I should take note that I am worried about Judge # 3. He appears to be in a bit of distress as he is cursing uncontrollably.

Judge # 3 — You could put a grenade in my mouth, pull the pin, and I wouldn’t feel a thing. I’ve lost sight in one eye, and the world sounds like it is made of rushing water. My shirt is covered with chili, which slid unnoticed out of my mouth. My pants are full of lava to match my shirt. At least during the autopsy, they’ll know what killed me. I’ve decided to stop breathing it’s too painful. Screw it; I’m not getting any oxygen anyway. If I need air, I’ll just suck it in through the
4-inch hole in my stomach.

CHILI # 8 - BIG TOM’S TOENAIL CURLING CHILI

Judge # 1 — The perfect ending, this is a nice blend chili. Not too bold but spicy enough to declare its existence.

Judge # 2 — This final entry is a good, balanced chili. Neither mild nor hot. Sorry to see that most of it was lost when Judge #3 farted, passed out, fell over and pulled the chili pot down on top of himself.  Not sure if he’s going to make it. poor feller, wonder how he’d have reacted to really hot chili?

Judge # 3 No Report

I wanted to take a moment and thank all the new readers for coming by, looking around, and posting comments. It’s really a great feeling to see how many of you seem to like chocolate chip cookies! If only I had 365 chocolate cookie recipes to post for each day of the year, but then I’d be double the size I already am.

Feel free to email me (there’s a link under the “About Me” section on the left). I’m open to suggestions, topics, etc. I’m open to advertising, too! (though only if I approve of what’s being advertised)

I’ve got several things upcoming that might be fun:

Some online friends took photos of a week’s worth of meals, and I’ll be posting the results from several that sent me their photos. It’s not all pretty, trust me!

Nika Boyce is going to be teaching me more about taking photos, and we’re both going to share what we come up with simultaneously. It should be a great way to get some easy tips on taking photos, and we’ll do it a little at a time instead of the typical “here’s 3427 tips to better food photography”.

This coming weekend, we’re having our annual wine party. I’m doing enough with the menu that I’ll post each dish separately, but here’s the current menu (which may change, depending on my mood and how nuts I go between now and Saturday at 7 pm!):

• French cheeses
• Bread - I’m making brioche, boules, maybe baguettes, and crackers.
• Steak au poivre - I’m doing this with a twist… It’s being done on the grill, and the steaks won’t ever be in a skillet. How? You’ll just have to stay tuned to find out!
• Mushroom crepes with wine reduction
• Chocolate creme fraiche pot with burnt caramel and grey salt. Yep, I’m stuck on this caramel/salt thing!
• And pan-seared foie gras with truffle oil.

Some of you know about the loss of our cat, Patterson. We’re still not over that, but Petey, our other cat, seems a bit lonely, so we’re likely getting a new Maine Coon kitten, hopefully in mid-December. There’s a blue male that we might be able to add to our home. Trust me, there will be photos of the kitten.

So you can easily see my planned manipulation of the blogosphere: put up recipes with chocolate in them, and intersperse kitten photos in all my entries! And a photo of Woody, the Best Dog In the World, at six weeks of age, too (I only have so many photos of him, but you’ll still see them pop up now and then)!

For those of us that live and breathe barbecue, what could be better than a pig a day?

For 2008, it can happen! The “A Pig A Day Calendar - Icons of Barbecue” is now on sale!

The calendar features logos and signs from barbecuers of all types: competition teams, restaurants, caterers, etc. And Bucky McOinkum’s Barbecue was selected as one of the teams represented. Not only that, but we’re April 26/27 (a weekend), and April 26th is my anniversary, so it’s a great choice!

The calendars are only $12.99 and can purchased on the website or via Amazon.

My wife and I are having our annual wine party in just less than 2 weeks, on October 27th. I always pick a theme for the wines, and each couple brings one red wine and one white wine that fits the theme. So far, we’ve done “Anything Goes” for the first 2 years, then “US Wines Not From California”, and “Southern Hemisphere Wines Not From Australia”. This year, I decided to go mainstream, and we’re doing “French Wines”.

We do the party a bit differently than I’m told I should do wine parties. Most of our friends aren’t that into wines, so we don’t do any formal scoring. I do hand out paper for note taking, and we discuss our impression of the wines’ color, bouquet, and taste. But there are too many people to do a standard tasting, which is fine with us. I think we’re expecting 20 this year, and most advice is to limit a wine tasting party to 8. This is about fun, not being perfect. What happens is that we all get to taste a lot of different wines, and different people like different ones. We get enough to want to go try one or two wines again later. One year, someone brought this awful wine that tasted like cherry cough syrup… At least to me, and a couple of others it did. Some of our friends, and I still call them friends even after this incident, actually LIKED it! Sometimes we have to give our friends leeway to have bad taste, even if it’s really bad!

One of the things I like about this party is that all the food is made by me! People try to bring things, and I refuse any help. Any other party, that’s fine, but this one time each year, I get to decide on all the food. I try to do 2-3 meats, a couple of side dishes/appetizers and have several cheeses and bread. This year, I’ve decided to make pan seared foie gras.

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This week is really hectic for Bucky McOinkum’s Barbecue.  We started off the week with a barbecue class at Cooks’ Wares in Springboro, OH.  The class was a big success; it was full in less than a week after registration opened up for it.  We had a full house, with some on a waiting list, too.  Props to my peeps (Maria and the staff) at Cooks’ Wares for all their help (like my ‘urban’ talk there… I’m so with it… Not!)  We did a full competition menu of chicken, ribs, pork and brisket, with cole slaw, tomato pie and doughnut bread pudding added.  The sauce for the bread pudding included some Maker’s Mark whisky… Man oh man, was it good stuff!

Keep in mind, if you’re local, that classes will only be advertised online from now on at Cooks’ Wares.

Before I forget about it, I’ll be posting a Carnival of Food Photography tomorrow (a day late, but I needed to get word out about the competition (see below)).

The photos today are from prepping for the kick off of the Dayton Vineyard’s Wild At Heart men’s ministry for autumn. 

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This is going to be a bit of an odd post for me.  I’m really blue today, and, since this is my blog, I’m going to type what I want to type… I’ll start with ribs, though, for those readers that want a bit of cooking today.

On Labor Day, I tried some babyback ribs.  I have to say that I still prefer spares, but these were worth a try.  They looked good, but one rack was a bit tough…  Sometimes, you just don’t have good meat to start with, I think.  The flavor was still there, though.

I did the same basic stuff I usually do for ribs. 

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The typical barbecue drink seems to be beer.  I have nothing against beer.  I like beer, in fact.  I’m probably most partial to nut brown ales, especially English nut brown ales.  I like microbrews, too, and I think it’s great how good beers are easier to find today than they used to be (however, I think the day of the local microbrewery restaurant has mostly passed…  It’s too expensive for most places to stay open if they don’t bottle and sell outside of a restaurant). 

The Accidental Hedonist recently asked about good Scotch whisky, which made me realize I don’t think I’ve mentioned how well Scotch can go with barbecue.  Scotch is a different level of drink.  It’s not something you drink as a beverage, to help wash down some brisket.  Shiner Bock does that really well.  Scotch is more something to have after barbecue.  Sound odd to put scotch and barbecue together?  I don’t think it’s odd at all.

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