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Made a couple of breads yesterday/ this morning. First Syzygies Recipe with fresh ground flour- The crumb and taste test. A recipe from Halfsmoke also with some freshly ground flour. Started this one yesterday and did an overnight ferment. The crumb.

With our forecast next week to dip below zero F and single digit highs, it reminded me that, for folks who live in climates like mine, you should remove your dome thermometer after each cook and bring it indoors. With temperatures this low, the gauge will under range (go off scale low) and mess up the calibration.

First pulled pork shoulder I've ever done and I know it won't be the last!! It was a 5.5kg shoulder including the picnic end but the upper shoulder looked weird... the butt looked really thin although the blade bone was in there... Set up the KK in the evening with a big piece of Hickory (didn't have an axe to split it!) Nestled in some coco char. lit a spot under each end of the wood and let it come up to temp while I prepped the meat. Rubbed with a paprika, brown sugar, garlic etc mix: Plan was for 225F but most of the cook was at around 235. The wood certainly made the temp more variable than usual - I want to get the cold smoker so I can use that to control smoke in future. Putting it to bed: Started the cook at midnight. The next morning I prepped a couple of racks of baby back ribs as we had some folks coming to celebrate SWMBO'S birthday and it looked like wed need more than just the pulled pork! That's a fair amount of meat but R2D2 wasn't even close to full: Guests were due at 1pm so I was lucky they got held up - didn't want to use foil but the stall was insane - hovered at 160F for four hours... had to wrap and even then it only hit my target 203F IT at 3pm after I put the heat up to 275 for an hour. Ribs came off first and kept everyone happy, including my friends 16month old daughter! (I always do a low salt rack for the little ones!) And then the pulling began: Pretty clean bones! It's was excellent! Made up a batch of "hogwash" courtesy of a recipe shared with me by Ken Walker, the owner of Bubba's Texas BBQ in Shanghai. I'm sworn to secrecy but it's a yellow mustard and apple cider vinegar based sauce and I love it so much I'm tempted to do shots of it! Here's the finished product: Sent from my SM-G935F using Tapatalk

You can see Cooper the Treeing Walker Coonhound tapping on the right glass and Abby, the Beagle looking through the left glass. And look how they and the four other hounds tore the shit up out of the door frames! https://youtu.be/FCb3H-c7qIU

By the way, the price on this was just about a grand, a lot less than a custom job from Lasertron.

Best price I found: http://www.webstaurantstore.com/ary-vac ... SVP10.html Short flic demo http://kodiakhealth.com/catalog/product ... ts_id/2562 What say you to this?

I like expensive things but $2K for a vacuum sealer???