The weather was perfect this weekend - so it was time to split some wood. Now, this is not just any wood but some fine, central Kentucky hickory. There might be something that makes smoked meat taste better than central Kentucky hickory but I have yet to discover it.
The proof of the pudding comes with the eating of the pudding. We had to try a little of this CKH - that's central Kentucky hickory - to see how this day's harvest worked on beef, chicken and the king of meat, pork. There is only one word for the results - hot damn. I know that's two words but the meat came out so good I forgot to take the "after" picture. Good enough a bone fell out of a rack of ribs when I picked it up.
I had to take advantage of our beautiful fall-like weather and take my grandson fishing on the Kentucky River. We had a lot of fun and that nice lady at Long John Silver's helped us enjoy a fish supper.
This week I visited the Maker's Mark Distillery in Loretto, KY. What an interesting place. These are some real craftsmen and you know what is most interesting - it all started in a kitchen.
I dipped a bottle of Maker's Mark whiskey and had a good time doing it. The folks on the packaging line crank out these finished bottles at the rate of 30 per minute.
Chef Paul says:
It is always fun to cook something that is fun to cook.