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I was looking at .https://www.google.com/url?sa=t&source=web&rct=j&url=https://www.youtube.com/watch%3Fv%3DdzT1kjfIk3Q&ved=2ahUKEwjY262muu7lAhWKA3IKHSecBKUQwqsBMAB6BAgMEAU&usg=AOvVaw0DHnO3W-bbQ1UMrUOIOZrC. Desided to give my belly some peach rub..then vacuumed sealed it..I'm thinking ckreefs peach syrup Sent from my SM-T835 using Tapatalk

Spun some chicken kebabs Sent from my SM-T835 using Tapatalk

I made two different pasta doughs, one with home ground Durum wheat berries and white bread flour. The ravioli was stuffed with spinach, ricotta and Parmesan cheese. Cooked the ravioli and added it to mushrooms, garlic, spinach, semi dried tomatoes, some pepper and hot pepper and Parmesan cheese. The darker ravioli are made with the home ground flour (on the left hand side) and the white ravioli are made with regular white flour (on the right hand side).

Done, very tasty. A little overdone for my liking but just how the wife likes it- Sorry about the poor lighting. It was slightly rarer than this looks. Sent from my iPhone using Tapatalk

I'm practicing for Thanksgiving and I thought what a great presentation at the Holidays. On Youtube there was a video from this gent in England deboning a turkey and showing how quickly and masterfully it can be accomplished as an alternative to traditional turkeys. I'm sure folks here have seen this before but I hadn't and thought that those whom haven't may try this or it may be of interest. So type in on the you tube search bar TheScottRealProject and scroll down a bit to the deboning turkey, stay on after the video because it diverts to the American way in the next vid and shows how to debone starting at the bottom of the turkey. Anyhow I thought if you get the turkey prepared the day before it would free some time up on Thanksgiving for a cordial or two. Excuse the wrapping with string it's a work in progress.

Smoked some Porter Road Texas Shorties. Served over polenta made from coarsely fresh milled corn.

Haven't had one for quite some time so while I was at the store this one called me over. Salt and pepper for the finish and it was just the flat.

Good thinking Batman. Looks good.

Looks yummy Tyrus nice cook

Sorry. forgot the pics. Almost looks like a lobster.......................................it did come out well

Tomorrow night dinner prepped. Drying in the fridge overnight. Sent from my iPhone using Tapatalk

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AND this is where the leftover brisket goes, with side of creamed cauliflower and cheese

Second time doing pork belly. Last time I couldn’t get the crackling right. So this time I started at 300C to puff up the skin quickly then reduced the temperature to 140C for 3h - did before KK was heat soaked and put in cold grill grates and the deflector stone slab to absorb the heat inside. Gave it another blast at 300C for 15mins at the end. Sweet & spicy rub - sugar, cayenne, garlic, onion, cumin - with just a bit of olive oil and salt for the crackling. Great fun.

I baked a loaf of sourdough this afternoon. Mostly white flour with 15% whole meal thrown in for good measure. Sent from my iPhone using Tapatalk