Grandmama's chocolate icing
Melt the butter in a heavy saucepan.
Mix the cocoa powder into the butter until smooth.
Take off the heat.
Add the milk.
Stir in the sugar. It'll clump up if you don't take your time and stir it well.
Ice while it's still warm.
Tags: Smoke report from the weekend
It's been a while since I fired up the cooker to really make a lot of wonderful, wonderful meat. So this weekend I took a pilgrimage to Costco and bought some stuff for a prolonged smoking session.
I ended up with a 14 pound boneless pork shoulder, a big leg of lamb and a two-pack of chickens.
I chopped the shoulder into two equal-sized pieces so it wouldn't take as long to cook.
I got the fire going with two chimney lighters around 8 a.m. I used hardwood charcoal to get it going. I had the two pieces of shoulder on the cooker by 8:30.
Added a new restaurant listing
If you look on the right-hand menu, you'll see a link that says "Restaurants by name." This link will show you all the restaurants in the database sorted by state and then by name. The cool thing is that you can filter out the list by state so you can narrow your search for a place. We'll keep tweaking it-I think it'll be a useful tool on the site.
Welcome, BBQ Brethren!
So I was trolling through our traffic report this morning, and I noticed a new "referrer"-(that's a site that sent people to our site)-a site called The BBQ Brethren Forums.
So I went to check it out, and it's pretty frickin' awesome. They've got a lot of information on competition barbecue, and there's even a section on catering and food safety. Plus there's a main forum called Q-Talk where you can talk about all aspects of the Q.
Grilled rack of lamb
If you've never eaten lamb, but you like meat, you should really try it. It falls on the spectrum somewhere between pork and beef, and it's surprisingly easy to cook.
To grill a rack of lamb, just sprinkle it with sea salt, fresh pepper, garlic powder and coriander to taste, then dash just enough red wine vinegar to wet the spices. Let it sit and marinate for an hour or so, turning once.
Heat up your grill.
Sear one side of the rack for a minute. Then sear the other side. Then move the lamb off the direct heat and let it cook for about 10 minutes per side.
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