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@amusedtodeath made me do this Where I work in South GA there are thousands of acres of GA sweet corn. Almost as far as the eye can see in some spots. I know GA is for peaches but the reality is peanuts are the number one crop. Peaches and sweet corn is right behind peanuts. Anyway the local fruit/vegetable stand goes out in the morning and picks fresh sweet corn straight out of the field. Me and Mrs skreef shucked it that afternoon. Some of the best looking corn I've ever bought. Blanched it for 3 minutes. 6 ears at a time. After it cooled we stripped it. This is an awesome kitchen tool. A one trick poney but does it's one trick really well and fast. This is a half sheet cake pan fairly full. We put this in the freezer overnight. After the kernels were frozen we vacuum sealed them 3+ cups to the bag. I have 2 more versions I want to make. 1) Instead of blanching I'm going to grill the cobs before stripping them. Then we can have almost instant sizzle corn anytime we want it (my favorite corn). 2) Homemade creamed corn. I'll have to do some research before doing this. I've made homemade cream corn before but never for freezing. Stay tuned more to come over the next week or two.

With the 4th of July close at hand, Mrs. Carla and I decided to get a head start. Alabama Wagyu rib eyes reverse seared on the BB32. Only a little olive oil, kosher salt, and fresh ground pepper. Turned out just how we like it. Served, by the way, with green salad, grilled fresh corn on the cob from a friend's farm, and fresh blueberries. No need, or room, for dessert, but I did make each of us a good cappucino. Now I have to figure out what's for tomorrow! Happy Independence Day from The Colonies!

Here we solve the who-will-eat-the-chicken-breast problem by inviting friends to eat. Under normal circs I hate it when people respond "I don't mind" when you ask them to express a preference. When a whole chicken is involved that is the perfect answer. We dump the chicken breast on them and depending on how hungry we are, The Husband gets a whole leg and a thigh and I get the wings and a drumstick. Or we fight.

Well, since we don't own our own place in Singapore (we are in our 11th year as expats here), and the possibility always exists that we will have to move to a new rented home every 3 or so years, I couldn't get the 42. There are a lot of places in Singapore where that thing just won't go. If we ever move back to America (or someplace else permanently), I'll be ordering one on the day. For now, a 32" will do...

Aussie's influence reaches far and wide, I did a spatchcock chicken today so I'd have some leftovers.

Sieve, regrind what doesn't pass through the sieve. My usual technique also for spices. For example, freshly ground turmeric can be sourced from multiple varieties of turmeric (Kalustyan's has whole Alleppy turmeric from Kerela, in addition to the usual turmeric, and Aleppo, Maras, and Urfa peppers), and tastes much better than preground (even grinding a month at a time, for multiple Indian and Moroccan meals). I bash whole turmeric into smallish pieces in a mortar, grind, sieve, grind, ... No picture, but I put my two quart Dutch oven smoke pot on top of my Solo Stove Campfire (still on sale a few more hours), to preheat it and get some initial lump charcoal embers to go underneath in a cradle of coco extruded lump. I was going to take a picture, but I saw the smoke pot off-gassing a small, beautiful flame, so I knew it was ready. For anyone who thinks I was already crazy to use flour paste to seal my smoke pot lid, I'm sorry to introduce the complication of preheating the Dutch oven. It however worked amazingly well. I'm willing to do whatever it takes to make the best food I can; the flour paste is a chance to meditate on the childhood reasons why I once feared complexity in cooking. And a chance to wonder why I never tried a stainless steel Klean Kanteen instead. They make an optional stainless cap; one would need to remove the silicon seal. I'd drill 1/8" holes as usual, along the side that faces down to burn off-gassing, and three or more in case one is unfortunately blocked by shifting wood. One doesn't want to create a bomb; the Dutch oven has the advantage that in the worst case it will simply blow it's lid. Huh. Meditation over, maybe I'll stick to Dutch ovens. They do hold more.

Last night's spareribs prep. By request for a 4th of July party. We have many Mexican markets nearby in California, making it easy to find great chiles.

This went to a new home in Minnesota yesterday. Someday I will have another one.

It's an arrangement that works well at home. I do my best to keep the wife in the dark about the leg quarters, letting her believe I'm reserving the best (breast) parts for her. It's worked so far...

Haven't even tasted it yet but it looked so good and fresh I'm sure it's the bomb.

Yea we got a couple more than 2 dozen. I really think they just fill a brown grocery sack full and call it a dozen regardless. They were selling full (one dozen) bags so fast the girl filling them really didn't have much time to count.

Guajillo and ancho?

Randy, nice job on those rib eyes.

Those steaks look lovely @RandyS

No, I was lucky enough to have some friends with a home goods business in Singapore that were shipping a container from Indo to Singapore and they let me throw it in with their stuff.

Yum yum looks good Mac

Haha that must have been an interesting time for Bosco! I’m just hoping that whatever ship it lands up on is heading down to freo fairly soon!

Nice chook, MacKenzie.

you might notice that a wing disappears b/w cooking and the cooked shot. I can't imagine where it went. I'm with you on chicken breasts. I'm very much thighs and wings myself, but the mrs likes chicken breast (these Americans, eh) and I'm oddly dogmatic about buying whole chickens and breaking them down myself. Although the piri piri chicken breast does make a killer sandwich the next day...

Right, piri piri done. Salted overnight, then marinaded for about 8 hours in fresh red chili, kashmiri chili powder, garlic, red wine vinegar, lemon juice, coriander seed, cumin seed, black pepper, and a tonne of oregano, all blitzed together in the blender. Top grate for 35 mins at about 300F, then brushed with additional marinade and seared on the bottom grate. Served with cucumber pickle, and potatoes. Photos are marinated and on upper grill / cooked but pre-sear / seared off / served.

23 a good number. 30 years on a weber minus 23 = 7 and thats a lucky number. You should have no problem. Good luck

Still working on my Moroccan bread recipe. A bit wet, so it doesn't hold its shape, transferring to the KK. Red wheat, farro, rye, kamut, semolina, sourdough starter.

Toothless lol ..cut it up..I found this sauce a while ago it tastes great decided to spread some on the corn and sprinkle it with some parmesan. . .and the best plating you will ever see lol. Outback kamado Bar and Grill