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Memorial Day Weekend on the Big Green Egg
2008-05-27 17:32:00
We’re just past Memorial Day weekend. I have to say that I’m a bit saddened that Memorial Day isn’t really observed for what it’s meant to honor, which is fallen U.S. soldiers. I don’t go out of my way to do a lot for the day, but I do think about the sacrifices made by others. Unfortunately, I saw a lot of other celebrations going on, too, that had nothing to do with that; people are just confused, I guess. On Saturday, Pat of Patrick’s BBQ held his annual customer appreciation event by cooking anything that he could fit in his smoker (which is a whole lot). While there, I noticed a field of wildflowers, and I had to wander down to get a better look. It is a long weekend, and it unofficially denotes the start of summer. We had incredible weather for Saturday and Sunday, with Monday not too awful. On Sunday, my dad and stepmother were in Ohio, and they spent the afternoon and evening with us, which was all the excuse I needed to put the XL...
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My new big green egg
2008-05-12 16:35:00
We had some really nice weather last week, ending with a gorgeous May Saturday, highs around 70, lots of sun, so it was a perfect time to try out my new toy. A lot of you reading this will know what a Big Green Egg is, though a lot of you may not. It’s pretty simple; a Big Green Egg is a green ceramic cooker. I can’t call it a grill or a smoker because it’s great at doing both. Well, I finally have one! There are multiple sizes, from a tabletop ‘mini’, to the original and most popular ‘large’, to what I got, the ‘XL’. Though carefully engineereed, the unit itself is simple; ceramic shell that’s very well insulated, firebox, firering, fire grate, cooking grate, lid and exhaust. What’s so great about that? The cermic allows great insulation, meaning I don’t have to worry much about weather affecting my cooking, the cooker can go for hours and hours and hours with very little interaction, and it can also gr...

Leftover Flat Iron Steak
2008-05-08 17:31:00
We’re finally used to being back home from vacation in Maine. We were only gone a few days, but we really fell in love with Maine in general and Kennebunkport in particular! But now we’re back in the country, replacing sights of the Atlantic with sights of farmers. We had some people over the other night, and I was going to fix flank steak, but I saw this flat iron steak at the market. They were giving out samples, and it was pretty good, so i thought I’d try it. Flat iron steak was developed by researchers at the University of Florida and the University of Nebraska, and it’s part of the top blade roast. The name comes from the steak’s shape looking like an iron, and it comes from one of the two most tender muscles on a steer. It’s a top blade steak, but flat iron steak sounds better. I was warned not to cook this past medium rare, as it’s likely to toughen up as the steak overcooks. That’s fine with me, as I prefer rare to m...
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Lobstah Passengers
2008-05-05 17:11:00
When my wife and I were coming back from Maine last Monday, we found out that we could buy live lobsters and check them as luggage on the plane… So we did! Pre-sunrise, Kennebunkport, ME Roger at the Portland Lobster Pound was more than happy to help us out, so we got a couple 1 1/2 pounders in a box to go. We were told that these bugs would be fine for about 24 hours in the box… So off to the airport, a couple of hours early for our flight, since it was starting to rain anyway. We get up to check our lobsters and luggage only to find out that weather between Portland and Dayton has caused cancellations, and that we’d been moved to a morning flight out. After checking for something sooner, we asked what our options were… And there was a 7:10 flight that would get us home at about 2 pm… I jumped on it, as this put us at 23 hours with the lobsters! Cape Neddick Lighthouse, ME With little further ado, we made it home just fine. Since it was a n...
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Kennebunkport, Maine and the Lobstah Roll
2008-05-02 13:17:00
It’s good to be back home now, but not completely. My wife and I just spent a few days in the great state of Maine , specifically in the Kennebunkport area. No, we didn’t dine with the Bush family, but we did drive by George Sr’s compound. The town was gorgeous, and nearby Goose Rocks beach provided some great sunrise photos. I never thought about Maine and food much, but there are a few things that I will always connect with Maine now… The most obvious is, of course, lobstah! Along with lobstah, and, yes, I’m going to spell it that way throughout this blog entry, is the Lobstah Roll , a sandwich I quickly came to love. Also, Maine produces more blueberries than any other state.  Note:  I was corrected!  Maine produces more WILD blueberries than any other state! The first question I’ve been asked is - Why would you go to Maine in April??? And that’s easy to answer… I like cooler weather, and the season is just getting under w...

Ramblings of an absent food blogger
2008-04-16 20:29:00
No excuses other than just being busy. I haven’t posted in about 3 weeks, so here is a bit of this and that. First, I’ll be off to Kennebunkport, ME, later this month with my wife to celebrate our 5th anniversary. I’ll be eating lots o’ lobstah and reporting back on food from a new-to-me area. I just haven’t been cooking much, but my wife did make some snickerdoodles a while ago; I’ll be getting the recipe and posting it in the next few days. They are fantastic, as anyone that likes cinnamon cookies can attest. Here’s a sample shot of the cookies… I also made more chocolate chip cookies! I had a bit more fun with the camera this time, and even took some chocolate chip macro shots… And last for now, I’m currently working about 15 minutes from my favorite hamburger joint in the world, Crabill’s Hamburgers in Urbana, Ohio. We drove up for lunch my first week in the area, and I got four doubles with mustard and...
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Food Photo 101 - Lesson 6
2008-03-25 14:00:00
Food Photo 101 is back! Here is Nika’s next lesson, near and dear to my stomach… (Dark and delicious BBQ’d and smoked pork butt) I am sorry that the next class in this series has taken so long to produce.Today I am going to step away form technical and aesthetic foci and be a bit less formal and try to tackle some of the challenges of shooting BBQ’d foods and scenes for your blog.Some of you, like Curt, may have a preference (or obsession) for BBQ so many of your images are going to have similar BBQ related needs. (Whole trout with asparagus, key limes, and grapefruit) When I think of BBQ I think of my backyard and mostly grilling, which is not BBQing at all. (Charcoal for grilled fish) Grilling is, I think, much easier to shoot because the grill can be better lit and you are not trying to capture the unctuous depths of a pit smoker.Compare:Grilling (Mozzarella stuffed blue cheese and basil hamburgers) (Whole trout on the grill with asparagus) Pit Smoke...
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Dayton’s Wine Gallery & Cafe
2008-03-13 22:02:00
I realized something recently… I’m kind of tired of going out to dinner are the restaurants around me. They’re the same old thing over and over again for the most part. Go in, maybe order an appetizer to share, get an entree, and go home having eaten too much of the same old same old. About a week and a half ago, I found out that Dayton, Ohio, offers an alternative… A real wine bar! Ok, Brian, the owner and proprieter of the Wine Gallery & Cafe (WG&C), has a chef that cooks, too, but I have to be honest; the food isn’t the real reason to be there. Don’t get me wrong… The food is good. The au gratin potatoes, in fact, are great! But what sets WG&C apart is the treatment of wine. It’s nice to have a local place that has a good wine list, but there are several in Dayton that can handle that. There’s even a couple of places with really good selections of wines available by the glass. WG&C goes one step furt...

Pitbeef
2008-03-10 20:03:00
I had grandiose plans to cook 3 briskets, 3 Boston butts and some ribs over the weekend. Instead, Friday brought us snow, and that snow continued well into Saturday. We got snow from about 8 am Friday with few breaks until 5 pm Saturday, bringing our snow up to about a foot. That’s a lot of snow for southwestern Ohio in March! Fortunately, we have a great neighbor that plowed us out so we had no trouble on Monday morning. Being snowed in isn’t all bad, when you have a great wife like I do, and a couple of cats that are fun, especially a 4 1/2 month old kitten that’s already well over 6 lbs! Last weekend, I smoked a couple of chickens, along with some beef… I hear that Maryland, especially around Baltimore, has a sandwich called Pitbeef. I’ve not been there, so I can’t tell you if what I do is even close, but I have my own version that I like a lot. I take an eye of round roast, a cheap piece of meat that’s really tough, and I smoke i...

Any Can Chicken
2008-03-03 16:21:00
The weather was good this past weekend, and I had a little (very little) time, so I figured it was time to actually put some food on the smoker for a change! For those of you that have never used a smoker, it’s one of those things that can be almost therapeutic. When I first think about it, I almost don’t want to get started, but, once I do, I’m glad I’m in the process. Depending on what I’m cooking, it can take a couple of hours up to 15 or more hours to finish something on a smoker. The hard part, as with many things, is just getting started. I only had a few hours, but I needed to cook something I could take for a dinner on Friday night. While I was doing that, I figured I might as well also cook a couple of beer can chickens. I call them “any can chickens” because I don’t use beer cans. This is for two reasons: I have found that not much flavor is really imparted by the liquid; it’s about moisture, not flavor. I can ...
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February Catch Up
2008-02-25 20:04:00
I’ve got to say that I think I officially have the February blahs this year. Unfortunately, there’s no shot for that, though I probably wouldn’t get it because I avoid needles every chance I get. So instead of doing much cooking, I mostly don’t cook anything. It’s been a hectic couple of weeks, which included the loss of my mom’s lab, Wings. I brought Wings home when Woody, the Best Dog in the World, was about 2 1/2, and Wings was 2. The first day, she sniffed everywhere and wanted nothing to do with Woody, but the changed overnight when she greeted him coming downstairs from my apartment, tail wagging (hers, not mine). They got along great from then on, but, more importantly, she fell in love with my mom, who in turn fell in love with Wings. Wings would have been 16 in April, and it’s hard to say goodbye to her. On the flip side of pet stuff, Bucky McKatt is growing like mad. He’s probably about 6 lbs now (he was 5 lbs 10 oun...
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An Historical Food Blogging Find!
2008-02-18 19:59:00
My wife and I were out over the weekend and decided to go to the Dayton Art Institute in Dayton, Ohio. While there, I found an early example of how foodies captured food images before digital cameras: I have to say, I’m thankful for my dslr! I already have enough trouble finding time to post. If I had to use this format, I’d get 2-3 posts up a year!
More About: Food , Blogging , Find , Historical

Valentine’s Day Risotto
2008-02-18 05:17:00
I have to say that I’m a really lucky man. Not only did my wife want to fix dinner for me, but her gift got to my office after I’d had to leave for the day. She could have been furious with me; instead, her response was, “I get to have Valentine’s Day two days in a row!” How many women out there would respond that way? For the gifts, though, she made me this: Psalm 37:4 has special meaning to us, and she had a friend help her emboss it onto paper, then fit it to the frame. And she got, finally, this (not a great pic, but I was in a hurry: As it turns out, we each made part of dinner. I made her something she requested… bacon wrapped shrimp with peppers and cheese. I made something similar a few weeks ago, and she wanted it again. The only real differences were that I cooked the prawns on the stove and I wrapped the shrimp much better with bacon so they stayed together better. My wife made risotto with pan-seared scallops and a port/wine r...
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Valentine’s Day Suggestions
2008-02-12 16:57:00
I was going to come up with some great meal to fix for Valentine’s Day this year and show how I made it, what ingredients I used, why it’s so great, etc., but I decided against it. For ideas on what to fix, though, here are some past posts: Cedar Planked Salmon Foie Gras Shish Kabob And maybe end with chocolate pot with burnt caramel and sea salt sauce And let her pick the wine; if she prefers a white to a big red, but you like red, have a white instead, and don’t complain about it. Instead of something new to cook, I’m going to talk about what means more than cooking a great, romantic meal one day a year… Getting to know your significant other. One day a year seems to be set aside to force men to think romantically. If it’s forcing them to do so, they’re as likely to just stop at the grocery and pick up cheap roses as they are to really think about their wife. How many times do we see the cliche of a man still waiting until the driv...

Superbowl Foods
2008-02-04 20:38:00
Okay, first things first. I do happen to know the Superbowl is over. And I apologize for not posting any foods prior to the Superbowl, for those looking for ideas. But I did fix some stuff, and I had some thoughts on Superbowl foods. Here are my thoughts: Food should never be fixed for the Superbowl if someome could categorize it as ‘gourmet’. That’s it. Everything else is fair game. ‘Gourmet’ foods don’t mix with the NFL. Fatties and pulled pork and wings and ribs fit pretty well. I can’t imagine a bunch of people sitting around watching the game while eating foie gras with blackberry balsamic glaze, or fish eggs on toast (sorry, caviar on toast points, forgive me!). Football food is meant to be stuff that you can chomp on and enjoy without having to pay too much attention to etiquette. Fancy foods have their time and place; half time at the Superbowl isn’t one of them! So I kept it simple… Smofried wings and ABTs. ...
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Free BBQ Sauce
2008-02-02 16:35:00
A fellow barbecuer, Eric, is starting a blog called the Home of BBQ.  To start off, he’s doing a sauce give away as he’s getting going.  He’s got some good barbecue info, and it’s worth a visit. Check out the contest; you might get some new stuff to try out!
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Food Photo 101 - Lesson 5 Results
2008-01-29 14:00:00
Finally, I have my results from Lesson 5 of Food Photo 101! I have to first say that having weekend time makes a big difference, and I hope others following along took advantage of having natural light. This time of year means I leave either in the dark or just after dark, and I get home after dark, so the only light I get is the good old plug-it-in kind. I have a window that gets great afternoon light right onto my dining room table, and I really liked how it worked out. Just a note about a bit of a difference I had with this lesson… I looked through a lot of my old photos along with the shots for this lesson, and I found that, even when I thought I was taking shots using the thirds, I’m off a bit. Of course, a bit here and there isn’t noticeable unless the grid is overlaid. But I found that with my stuff, I was using a slightly different ratio, I think, called the Golden Section. I’m not going to go into it too much, but the rule of thirds is a bit of ...
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Variations on a theme around the ‘net
2008-01-28 20:25:00
I usually take a few minutes at lunch to catch up with several blogs, not all of which are food blogs.  I do read some stuff that might not be typical for food bloggers… Ok, there are plenty of football fans, but how about gun blogs?  I also read some Christian blogs, many of which are unfortunately pure garbage. So at lunch today, I pulled up my Google Reader, and I noticed that my food blogs may be themed a bit narrowly (nothing against any of them, of course).  I read several food blogs for a few reasons: The person that writes it has a good style in their blog The photos are really great, and I hope to learn something from them I’ve corresponded with the person and found them to be very nice, which tends to show in their blogs, too. So what’s the problem today?  There’s a blog site called “The Daring Bakers Blogroll“, and 4 of my usual 20 or so regular reads are apparently participating. Without too much research, it appears that the sit...
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Happy Belated Birthday, Blog
2008-01-15 16:14:00
January 11th came and went, and I got too busy to post anything about it. Ok, I mostly just forgot, but I’m not good with real birthdays, let alone blog birthdays! Bucky’s Barbecue and Bread, in whatever form, just turned 2!!! I was going to write all kinds of stuff about the last year, but instead I’ll make it simple… I just want to thank all of you that have become readers.  If no one was reading, I may or may not still do this, but it’s a lot more fun knowing people are coming by.  I appreciate all the comments, and I hope to hear more and more from people that are reading.  I don’t always get it right, so you can comment to correct me, or tell me I got something right, or suggest another way to do something I’ve shown. I also want to thank Nika Boyce for all the work with Food Photo 101, and answering all my inane, amateurish photography questions.  Somehow, I think my photos are actually improving quite a bit! So here’s to a...
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Food Photo 101 - Lesson 5
2008-01-15 15:29:00
We’re back, now that the holidays are over. And here’s the lesson, from Nika… Before I get into the core of this lesson, I wanted to let you all know about a change to this course. To allow people more time to do these lessons, the timing has been changed (some of us do not have any light when we get home from work during the week!). I will publish a lesson on the Tuesday and then Curt will publish his results (which I mirror here) two weeks later, on a day of his choosing. We will then send out the newsletter for that lesson that next Sunday. The next lesson will then be on that next Tuesday. Thus, I am publishing this lesson on Tuesday January 15th. Curt will publish his results and you all will send me your links and/or you will upload your images sometime in the week of January 28th - February 1st. We will send out that lesson’s newsletter on February 3rd. I mentioned on the previous composition post, in swift passing, something called the thirds rul...
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Fleur de Sel Caramels
2008-01-11 21:08:00
I remember my first introduction to weird forms of sea salt. It was a few years ago while watching Napa Style with Michael Chiarello; he sells grey salt via his show and website. It’s actually great stuff. From there, I’ve learned that there are several forms of more natural sea salts that include color from other things, like pink Hawaiian salt or more moisture like grey salt. Fleur de sel (flower of the sea, I think) is a French salt that’s supposed to be the best of the best, and it’s tough to argue with that once you try it. It’s better as a condiment than to use just to salt a dish that’s being cooked. And it goes great with sweet stuff. I love caramel, so I thought I’d try making some caramel with fleur de sel. I’ve found it all over the place on blogs and recipe sites, but I used a standard caramel recipe that I think I found in Gourmet. I just changed and added stuff to try something new. The original recipe called for...

Food Photo 101 is Back - Contest Results
2008-01-09 14:00:00
The holidays are over, and Food Photo 101 is starting up again. First thing up… Results from the Holiday Contest !!! I hope everyone had a great holiday and that you’re looking forward to a great 2008.As mentioned previously (FP101 Holiday Contest Prize Announcement and Food Photo 101 Holiday Contest and Food Photo 101 Holiday Contest: Finalized Prizes), we have three prizes for the top spots. A list of all the entrants’ great photos are found at the bottom. Decision Process Nika and I reviewed the entries, keeping in mind that the contest was about the first four lessons, not just the best photo. And we appreciate everyone that entered… Thank you all! For those that did enter, you’ll receive some ‘critique’ on your entries privately. We wanted to have everyone win, so it was a tough decision. Everyone did a great job. The Winning Entries We awarded an honorable mention to YVONNE829 for the following photo: Third Place SummerTX submitted a de...
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Smoked Pot Roast
2008-01-07 20:14:00
I’m like just about anyone else… Grey winter days make me crave comfort foods. Yesterday could have been colder (I think it hit well over 60 for the day), but it was drizzly and grey all day long, so it seems like a comfort food would fit just right for the day. January in Ohio can be almost depressing. I almost wish we got the snow they get in the Cleveland area; having just grey, miserable days can really get to a person. Comfort foods are a great way to fight that grey-day-feeling, though. I think comfort foods lift our spirits on their own, bringing back memories of our moms taking care of us on those days when we have to stay inside, or reminding us of the smell of Grandma’s kitchen when she was making our favorite dinner. One of those comfort foods for me is post roast. Reading the title of this entry was a pretty good give-away, huh? Being who I am, though, I have to try to change it up just a bit from what I’d consider ordinary. The secret to ...
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New Year’s Eve Cedar Planked Salmon
2008-01-03 21:35:00
There’s a great grocery in Hamiton, Ohio, called Jungle Jim’s. The place is several acres under roof, with huge selections of wine, beer, cheeses, meats, seafood and all kinds of ethnic foods (arranged by region/country). My wife and I stopped by over last weekend, and they had a special on some wild caught sockeye salmon that I couldn’t pass up, along with a cart full of English beer and hard cider. You’ve got to love a grocery that has a sign outside saying, “Foodies Welcome”! My wife and I don’t really celebrate New Year’s Eve. It’s not that we’re old and boring (I am, she’s not); it’s just that it’s never been a big deal to either of us. But we don’t have to go to work the next day, so I usually try to make something good. Sometimes I feel like I’m something of a rut with salmon, but my wife requested that I cedar plank this, so I did. It’s easy to do and tastes really fantasti...

Aunt Irva’s Best Ever Oatmeal Cookies
2008-01-02 18:22:00
First of all, Happy New Year! I’ve been a bit preoccupied, but I’m finally posting again. My preoccupation has been Bucky McKatt (registered name is Congocoon Where Are My Buccaneers) This is another in my ‘best ever’ line. My wife makes really good oatmeal cookies, but these are my favorite. That’s partly due to history, probably. I remember helping my mom make these when I was a kid. Keep in mind, when I say ‘best ever’, ‘best’ is subjective, and it mean the best ever whatever-it-is to me only. Your opinion may differ, and I’m okay with you being wrong (that’s a joke, people). My Great Aunt Irva (pronounced Irvy) gave this recipe to my mom. Mom thinks the recipe may be over 100 years old, and may be from her grandmother. Aunt Irva was 99 when she passed away, so it’s not hard to imagine the recipe is that old or older. This is one of those oatmeal cookie recipes that uses powdered sugar and a glass...
More About: Cookies , Oatmeal , Cookie

Pig Candy - A Great Christmas Appetizer
2007-12-18 21:22:00
Christmas brings a lot of opportunities to socialize and throw parties. Whether throwing a party of just going to one, I like to have a few things that I can cook pretty easily in case I need to host people or just take something along with me to a party. (obligatory Christmas/Rudolph photo) I made something the other day that’s nothing new, but I hadn’t made it in a while. It’s not a good item for the Hanukkah events that friends may be throwing, but it’s good for just about any Christmas party. I have tasted pork heaven, and its name is Pig Candy . So what is Pig Candy? It’s actually one of the easiest things to make, but oh-so-addictive and tasty. The ingredients are simple: Bacon. Not thick sliced or peppered Dark brown sugar. If only light is available, adding a bit of molasses helps Ground chiles. I like cayenne, chipotle and/or ancho. Ancho isn’t as hot, but is helped with a touch of cayenne. For amounts, I start with about ...
More About: Christmas , Great , Appetizer

Egg Nog - It’s What’s For Tree Trimming
2007-12-13 19:05:00
I’m going to go on record to state that I find store-bought egg nog to be of the devil. It’s pure evil in a carton, the Beelzebub of beverages. The reason I know this to be true is that I know what real egg nog tastes like, and it is NOT that demon-concocted slime that pours out of festively decorated boxes of false promises each holiday season! The false promises are all about people being fooled, tempted, entrapped into thinking the contents won’t lead to hellish abuse of one’s tastebuds. Not only do I know the good side of egg nog, but I know how easy it is to make good egg nog. I only have it once a year, during tree trimming activities, but I enjoy it each year while decorating the tree in Rudolph ornaments. Honestly, I’ve had that glop that the stores sell, with over-pasteurized whitish liquid that’s over-spiced with nutmeg. The stuff has to be cooked in black cauldrons during animal sacrifices in order to make the eggs safe… bu...
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menu for hope IV
2007-12-10 16:30:00
Chez Pim is again heading up efforts for Menu For Hope .   Please consider bidding on items to help raise money for a very worthy cause.  If you’d like to see what the items are, www.chezpim.com has the list! (From Chez Pim’s website): What is Menu for Hope?  Menu for Hope is an annual fundraising event in support of the UN World Food Programme.  Five years ago, the devastating tsunami in Southeast Asia inspired me to find a way to help, and the very first Menu for Hope was born.  In 2006, Menu for Hope raised US$60,925.12 to help the UN World Food Programme feed the hungry. Each year, food bloggers from all over the world join forces to host the Menu for Hope online raffle, offering an array of delectable culinary prizes.  For every US$10, the donor receive a virtual raffle ticket toward a prize of their choice.  This year, the prizes include once in a lifetime experiences such as touring the elBulli laboratory with Ferran Adrià, dining on a historic British mea...

Food Photo 101 - Lesson 4 Results
2007-12-06 15:43:00
Lesson 4 starts pushing us down the path of thinking about the subject of our photos instead of how we’ve set up our things around the subject. Previous lessons were about settings on the camera and lighting, but this time I had to actually think about what was in front of the camera. Nika had us thinking about energy spirals. Here’s my first one, in light of the holiday coming up… I call this one my “Spiral o’ Bumbles”. Ok, maybe not a lot of energy, but it is the holiday season, and I’m willing to bet that anyone reading these posts will be subjected to at least one Rudolph related shot per week for the next couple of weeks, and no “Bah! Humbugs!” from the blogosphere! Ok, back the lesson… I have something of a confession to make; the reason I think I’m drawn to learn how to take better photos is that I have something of a background in fine arts and visual presentation. I started out in life thinking I was goi...
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Food Photo 101 - Lesson 4
2007-12-04 17:03:00
This is getting to be a lot of fun. Nika’s lessons are building on each other, and I already notice improvements in my photos. This week’s topic is Composition, which should start helping those of us that don’t quite put the right stuff together (I know I’ve been guilty of that). So, again in Nika’s words: As we have been talking about technical and practical details in the first three lessons, I thought I would take us in an artistic direction with this week’s lesson on Composition.What is Composition?This is a fantastically huge topic that can not really be discussed in one post (how ever long). It is about nothing less than everything that fits inside your frame and all that is implied outside of the frame. The human sensibility for composition springs from various physiological modes of experiencing our world which have evolved across the eons. For example, we perceive “edge” very strongly and we subconsciously infer a continuation of that...
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