Comments on: Attention Store Owners! http://getyourgrillon.net/2006/11/09/11/ All the Hot You Can Handle Tue, 06 Jan 2009 22:33:14 +0000 http://wordpress.org/?v=2.0.4 by: Timo Primo http://getyourgrillon.net/2006/11/09/11/#comment-9 Thu, 09 Nov 2006 19:11:29 +0000 http://getyourgrillon.net/2006/11/09/11/#comment-9 Having lived in VT for a couple of years (my wife is a native woodchuck) I can truly relate to this article. From my days as a culinary student, I fondly recall one of the best Thanksgiving turkeys I have ever had the pleasure to share was one which a friend and I slow smoked on a small kettle grill on the front porch of our dorm (very much a violation of school rules, I am sure). We huddled around the grill for hours in the frigid, snowy cold, babysitting the bird, stoking the low temperature fire every so often with lump mesquite perloined (another rule broken) from the schools supplies, and fueled ourselves with cheap beer and not so cheap bourbon (hey, even poor students have their priorities). Nothing tasted so good after all that sleep deprivation as did the crispy skin of that smokey bird. Okay, now I'm hungry again. On a side note, the author should know that swordfish is on the Monterey Bay Aquarium's risk list as being a fish that is dangerously close to being fished into extinction. For mor information on making sustainable seafood choices, you can look at their amazingly informative website: http://www.montereybayaquarium.org/cr/seafoodwatch.asp Or at the chef's Collaborative website: http://portlandcc.org/sustainable.htm Thanks for listening. Having lived in VT for a couple of years (my wife is a native woodchuck) I can truly relate to this article. From my days as a culinary student, I fondly recall one of the best Thanksgiving turkeys I have ever had the pleasure to share was one which a friend and I slow smoked on a small kettle grill on the front porch of our dorm (very much a violation of school rules, I am sure). We huddled around the grill for hours in the frigid, snowy cold, babysitting the bird, stoking the low temperature fire every so often with lump mesquite perloined (another rule broken) from the schools supplies, and fueled ourselves with cheap beer and not so cheap bourbon (hey, even poor students have their priorities).

Nothing tasted so good after all that sleep deprivation as did the crispy skin of that smokey bird.

Okay, now I’m hungry again.

On a side note, the author should know that swordfish is on the Monterey Bay Aquarium’s risk list as being a fish that is dangerously close to being fished into extinction. For mor information on making sustainable seafood choices, you can look at their amazingly informative website:

http://www.montereybayaquarium.org/cr/seafoodwatch.asp

Or at the chef’s Collaborative website:

http://portlandcc.org/sustainable.htm

Thanks for listening.

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