On Wed, 18 May 2011 22:25:46 -0400, "Ed Pawlowski"
> wrote:

>
>"Gz" > wrote
>>> Alex, who is wondering about kevlar.
>>
>> Kevlar sounds like melting to me.
>> I would go leather and cotton.
>> Aluminized leather?
>>
>> Greg
>
>Not at all. The Ove Glove
>http://www.target.com/Ove-Glove-Hot-.../dp/B001HIGAMQ
>
>Leather works well for the heat, but they can be too stiff to handle
>anything small. I have a pair of foundry gloves that can be used to move a
>glowing red log, but the fingers are nearly impossible to bend around a
>handle.
>
> Ove Glove is actually very heat resistant and flexible.

Once again I am impressed with the depth of knowledge available from
the body of "foodies" on the 'net. Maybe there is yet hope for the
UseNet, but I am skeptical.

ObBBQ: Did pulled pork with the new smoker, it came out fine, except
that my finishing sauce (pride of deer camp" was a bit too sour. I
subbed cider vinegar for wine vinegar. I've used rice vinegar with
great results. It did seem to mellow somewhat. We served it on buns
with Mamir Kirk's claw, and it was knock-your-socks-off delicious. Too
bad I was out of beer. (Lack of foresight)

Today: Pork cutlets (thick) smoked for adobado. Sauce is based in
guajillo/pasilla/hatch green (1:1:1) plus onions and some other stiff.
Smells great so far.

Smoking pork ribs at the mo'. (Thanks Omelet for the HEB tip, but we
found a better deal at food town). Nice basic rub, but SW decided to
oil them before I put them into the smoker, and picked up a bottle of
Italian Bread Dipping oil (EVOO + dipping herb mix, a knockoff of
Romano's blend), and drizzled them in that oil. I'm wondering what to
do now..... braise them over sauerkraut and claim it's an ancient
Friulian recipe? Blame Trieste? Put them in bean soup with sauerkraut
(Jota)? The mind boggles.

The 17th was anniversary # 47. So far, so good. I'm in a forgiving
mood.....

Oops.... the timer beepeth. Time to check and turn the ribs.

Alex