Restaurant Review - Smokey Bones Bbq In Fenton, Mo

At the most recent meeting of our wine tasting group the host strongly recommended this wine. Only after I bought the bottle I realized that I tasted and reviewed a previous vintage of this same wine which I relished about two years ago. Things can change so I decided to review this wine instead of exchanging it for an unfamiliar wine. I'll be reviewing two unfamiliar wines next week. In the meantime let's see if this 2005 meets the promise of the 2003.

I mentioned in passing once that years ago I made my one and only Christmas goose, which turned out to be tough. I believe and admire Chef Alton Brown when he sings the praises of it, but I don't seem to have the touch to make a decent roast goose. The only thing I would make instead would be a beef brisket in crock pot, but after finding this recipe and the promise of pear-shallot relish, pork gets the nod this year.

Keep fresh vegetables on hand and prepared to toss into soups. Purchase carrots, celery, onions, green and red peppers, zucchini, squash and other vegetables. Using a food processor, or by hand, peel and thinly slice or chop the vegetables. Put them in individual clear containers in the refrigerator for easy access (and the clear containers will be a reminder that they are ready for use!). The next time you make a soup, your fresh veggies are ready to go. No time to sautee them? No worries because sauteeing isn't necessary.

Once you have poured meat, vegetables and sauce into it, pour a bit of wine or stock into the frying pan you've used and scrape the pan. Add to the slow cooking brisket for extra flavour.

Then, I cook them all day in the oven at a low temperature. To keep them moist and full of flavor I drench them in sauce and wrap them tightly in heavy duty aluminium foil. If you only have regular foil you can just double it.

For my guests as they arrive I will be making Mulled Wine with a sweet, light red wine beef brisket at sam's club mulling spices. In it I will float an orange or two punctured with whole cloves, and a few cinnamon sticks.

At the first sips the wine was round and long with balanced tannins and acidity, but somewhat thin, Japanese rice crackers thickened it marginally. My initial meal involved slow cooking beef. In response the wine came out essentially as before but was sweet; a change that was not entirely pleasant. The accompanying potatoes reduced this sweetness and my glass displayed good acidity and some fruit. Sweet potatoes rendered the liquid short but round. A side dish of peas made our Italian friend long and subtle but once again too sweet. Adding a generous amount of Chinese chili sauce to the meat rendered the wine fairly long but still too sweet.

Keep watch over the temperature to be sure you stay within range during the cook. A good barbecue smoker thermometer can be attached to the top vent to help you do this.

Whether or not you are a vegetarian yourself, you may wish to keep your baby "veggie" for a while before introducing meat. Try these options for giving your baby enough healthy, muscle-building protein, without the meat.