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All places with the family now...

Nice lookin meal looks like you can pick'em off the screen and start to eat. Got to get a rotisserie with those Octo forks, it looks like it makes a difference.

Yesterday was First Friday Firkin at the local brewery. It was a triple dry hopped IPA. Very tasty! Followed by their barrel aged Oktoberfest beer.

"Cracking" grains is a separate problem; one can buy dedicated devices. Or improvise, e.g. an industrial blender or a Thai mortar and pestle. I like to get the grain size down on something like corn, whatever they say. Or, were I to dare using just the KoMo, I'd do two passes, starting very coarse. My first grain mill was completely manual. Enough flour for pasta required twenty minutes and a shower. I keep it for exactly problems like turning corn into polenta. A related problem: If one cooks with turmeric, there are actually several varieties available dried e.g. at Kalustyan's. North India favors one, the south favors another. There is a spectacular difference grinding turmeric in a spice grinder, even to save months at a time. However, one needs to smash the turmeric down to a manageable size or it destroys the grinder. I use a mortar and pestle (and find pieces 30 feet away).

Nice setup you did a great job

Tony, no trick, knock on wood I have never had anything fall off, YET. Sometimes I tie the item on with cotton twin. It has never burned off but I don't tend to have a rip roaring fire either. I think you idea of checking inside of the motor sounds like a great idea. That jerk would tend to rip at the fresh meat. The sausages are stabbed in the middle and I drive the tine in as far as it will go so most of the sausage is one a tine. I just got home from my day trip and have some DIPA that I'm going to dive into as soon as I hit the SAVE button.

If you can't get it down under, Aussie, I'll put it on the list for the next Care package.

I love spatchcocking. Apparently we are going to do a "Friendsgiving" this year with the people we eat lunch with everyday at work and I volunteered to provide the turkey. I'm wondering if spatchcocking is appropriate for this occasion? yes, I'm the type to obsess over a meal for months. That's why I'm doing a rotisserie rib roast cook this weekend before I volunteer for Christmas dinner lol

Another easy dinner, IPA spiced sausages and airfryer fries, near the end of my spinnach and homemade ketchup. See that Tony. Getting dark early these days. OctoForks sausage cooking. Plated. Road trip tomorrow for a chocolate making demo and to pick up some delicious craft beer.

It's that time of year again and what a game but Richmond came out on top.http://www.afl.com.au/video/2017-09-30/highlights-adelaide-v-richmond. So gave ribs some raging river ready to go on with some peach woodon they golooking goodand readywrapped them in butchers paper to restthere was some salad lol Outback kamado Bar and Grill