As long as you are providing explanations, what is Cochon de Lait?

All this BBQ talk is making my mouth water. Amy, I'd love to get your BBQ sauce recipes. Every day is an adventure in figuring out what Dan can or can't eat. We haven't tried ribs yet.

Margaret
Cochon is Pig in french.
i.e. a young (suckling) pig, hence the milk reference. See Kevins answer from Oct 18th.

Bon App

Amy,
Funny you mention that about John and the ribs. You and I talked about BBQ in the past (remember the new smoker the kids got me last year, well I fianlly got it together this spring and got to enjoy it!!). I was really worried about ribs, because most meats are still a challenge, but the ribs, if done correctly have enough fat in them to make them "smooth & easy" going down. I'm able to handle some spice at this point as well so while the taste is still limited it's a high light!! It's great to have some experts aboard, maybe we will learn some tips and tricks.
So I agree, enjoy that Piggy!! Pork fat rules for sure!!!
Steve

Steve,
Get that smoker at around 225* and take a nice pork butt at room temp....give it a little rub with some yellow mustard and then a nice sprinkle of salt, garlic powder, and black pepper. Put it on the smoker with a fist sized piece of wet apple wood and let it work for about 12 hours or so (keep it moist with some apple juice and water). THEN...lay it on some heavy foil...give it a nice squirt of parkay, then wrap it up...and then wrap it again. Now put it in an empty cooler and put a blanket on it and close the lid.
Go fix everything else you want for the meal..in two hours take the Butt out and either slice it or take two forks and shred it...serve with some sauce on the side. Garunteed to make you jump up and down

This thread about the BBQ works almost as good as my saligen

You people are cracking me up!
I thought the best ribs were from the Longhorn Steakhouse!

OK, this is weird:

Yesterday afternoon, FEDEX rings my door and places a rather large box on the porch. I open it to find manna from heaven: North Carolina pork BBQ, collard greens, black eyed peas, hushpuppies, and squash from the OINK EXPRESS! Seem that Bill's brother, upon hearing that Bill is trying to eat by mouth now, decided to tempt him with food that he dearly loves. OINK EXPRESS is a mail order system with King's Barbeque...an institution in Kinston, NC for 60 years, very near the NC coast where Bill grew up.

It worked...Bill was able to eat some of his beloved food tonight..only three weeks from his last treatment.

So, everyone keep talking BBQ...you may have a ring at your door!

Deb

P.S. If you are interested, 1-800-332-OINK or kingsbbq.com

oh, Deb! All this talk of good 'ole NC BBQ (and other 'posers', lol..and poor Buzz can't eat a thing (and I REFUSE to eat ANYTHING in his presence)! It's all I've thought about for TWO days, and NOW, you get a special delivery from KING'S!
...SO glad that at least the two of you are in 'HOG HEAVEN'!

Lois & Buzz in NC

Yep, can you believe it Lois...what a treat!

As far as you eating in front of Buzz...let me give you my thoughts. You have a job - caregiver - and that requires keeping your health optimal. If you need to eat...eat. Buzz will understand and if like Bill, really didn't desire or crave much food at this point in his treatment. Caregivers have a lot of stress without having to tiptoe around to have a meal and truth be known, Buzz is probably feeling guilty enough without adding this to it so...EAT young lady and look toward Thanksgiving and a more normal Buzz.

Oh, and last night was a pork celebration - football, beer, and BBQ! Less the beer for Bill.

Oinkingly yours, Deb

Lois,
I agree with Deb.... eat!
At least as far as I was concerned this was never an issue for me. Should you go out, there are always soups, mashed potatoes, meatloaf and dessert.... tiramisu, creme brule (sorry no accents) or custard.

M