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Lamb shoulder marinated 72 hours in balsamic, cumin, garlic, salt, mint & rosemary served with Mediterranean salad and olive oil & garlic cous cous with homemade Tadziki and toasted pita. summer is here and the pool is firing

My favorite California farmers market source for lamb raises Dorper Sheep, from South Africa. A "hair" sheep optimized for meat, rather than a "wool" sheep. Apparently the wool production of wool sheep introduces gamey notes to the meat. This guy ("Farmer Shep") doesn't finish on grain. On the contrary, he's also experimenting with moving his pigs through the family walnut orchard, fast enough to not destroy the orchard. This is in the spirit of Iberico pigs in Spain, allowed to forage a diet of acorns, oak, and nuts. This is my single best meat source, in either California or New York. One is not restricted to corporate practices. Taste aside, I am ethically uncomfortable with mass-produced meat.

Ranch-Rubbed Pork Ribs 9 Reviews Save Recipe Level: Easy Total: 3 hr 30 min Active: 30 min Yield: 4 servings Share This Recipe Ingredients Deselect All Ranch Rub: 1/2 cup buttermilk powder (found in the baking aisle) 1 tablespoon dried parsley 2 teaspoons dried chives 2 teaspoons dried dill 2 teaspoons garlic powder 1 teaspoon onion flakes 1 teaspoon onion powder 1 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper Ribs: 2 racks pork baby back ribs or spareribs Pickle juice, for spritzing Add to Shopping ListView Shopping List Directions WATCH Watch how to make this recipe. Prepare a grill for indirect heat. If using a charcoal grill, build the hot coals on one side only. If using a gas grill, heat one side only to medium-high heat. Place a pan filled with about 1 cup of water next to the coals for additional moisture. For the ranch rub: Combine all the ingredients in a medium bowl and mix well. For the ribs: Using a dry towel for grip, peel the membrane (silver skin) off the bone side of the ribs and discard. Generously season both sides of the ribs with the ranch rub. Place the ribs bone-side down over indirect heat, cover the grill down and cook until the internal temperature of the ribs reaches 140 degrees F, about 1 hour. Wrap the ribs in aluminum foil and continue to cook for another hour. Take the ribs out of the foil and put back onto the grill, still bone-side down. Spritz with pickle juice, cover the grill and continue to cook until the bones start to pull away from the meat, another hour or so. Check the ribs by flipping a rack over so the bones are facing up. Press your finger on the meat between the bones. If there is some give and the meat starts separating from the bone, they are ready. If not, continue cooking for another 30 to 45 minutes. Remove the ribs from the grill, cut into 1-bone pieces and pile onto a platter to serve! (Alternatively, you can bake the ribs in a 300 degrees F oven for 3 to

Apparently not. Mine is with Frontline. It has been “in transit” since 5/18. The tracking info is: Status: LINE HAUL UNIT DELAYED DUE TO BACKLOG WHILE AT THE LAX HUB Estimated Delivery Date: Wednesday, 05/26/2021 It goes to Elizabeth, NJ and once it is at their unloading terminal final delivery can be scheduled. I will call them tomorrow. Hopefully, you’ll get some information too.

I work with roofers and they are complaining about plywood prices. Normally $9/sheet now $45/50/sheet I paid $70 to get two sheets when I got my new KK in January, but if you e bought a KK you’ll fork over the extra few bucks to make sure it gets delivered properly

I have to assume that ours will be on the same truck. The initial trucking info says ETA next Wednesday. Maybe it is too optimistic to think that will be it, but certainly before Memorial Day would be great. We were married on the Sunday of that weekend, 14 years ago. I’m telling my wife it is her wedding anniversary gift.

Simple chicken thigh cook, but I have to say that I nailed the crispy skin on this one! Direct, main grate, peach wood chunks, 375F. Rub was a gift from my SIL from their trip to Iceland. I found their website, but they don't export to the US. 😢 BUT, their webstore listed the ingredients in it, so I just sat down and starting mixing and comparing it to theirs until I got pretty damn close. Plated with duck fat roasted fingerling potatoes with truffle salt, and sautéed green beans with crispy chili oil. Nice fruity Viognier to go with it. I have to confess that the chicken was so tasty with that crispy skin that I had a 3rd piece!

3 lb. choice Tomahawk for dinner tonight. Almond wood smoked then reverse seared. I had to cook it medium-well for my guests but it was still really good, just not how I prefer it. Also 475ML smoke pot for the win! Sent from my iPhone using Tapatalk

received email today with delivery instructions. my KK was picked up by freight company yesterday. WOO HOO.

Way off topic here but, reminded me of an old joke. What did the captain of the Exxon Valdez say to his first mate? Damn it! I said a rum and coke on the rocks! NOT run the boat on the rocks!!