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Marinated some ribs overnight with some honey bbq sause . Gave them a pat down and thought I might try the smoke show Tony b sent me pecan butter tasted terrific. Sent from my SM-T835 using Tapatalk

In the beginning there was lamb, and oh what a lovely lamb it was. Marinated in Balsamic just overnight with fresh rosemary and sage. Staked on the skewer and spun for 2 1/2 hours over an open fire and basted with a special sauce of Allegro, Japanese BBq sauce and apple cider vinegar. The sides as plated were Swiss Chard in a marinera and cheese, fresh garden cukes and cherry tomatoes, chopped kale in a vinaigrette with sweet dried cranberry, sliced almonds and walnuts, and of course a baked potato with butter, sour cream and chive accompanied by a good Polish beer. Also pictured is a herb garden established this year, crowded with herbs, too many. Next year I'll space them differently or build a bigger box.

Last year the fence ended abruptly with fall setting in and the thought of taking on another big project had to wait for another day. Spring came and the fence corner turned in another direction, it created a 90 degree angle and with that the thought of adding in a storage area came to mind. Two sides were already supplied with the fence so adding in two more sides with a couple of doors was a no brainer. Off the ground this little shed will hold 20 bags of coal or 50-60 boxes of Dennis's charcoal very neatly. No more running to garage on the other side of the yard for this po boy, I walk over and pull one out with convenience. It's really nothing special to look at, very simple in design but oh did I say convenient all ready. I also continued the fence to enclose a large area in back of the original covered ODK and when it was complete I cut through the chain link making it a still self contained, no escape area with the dogs in mind. A gate was added to let the neighbors feel welcome to come over for BBq. It has that camping area feel that I like and incorporates in much of the elements of a modern ODK but with the out doorish ambience. The extra space gave me the opportunity to wheel out the offset and if the weather turned bad back in under cover. Lot's of elbow room and I'm not bumping into other cookers as often. So here's a few pics, it may not be for you but it's comfortable for moi.

NEVER fry bacon naked! One of the great lessons in life!

I never thought about it .my last one lasted 4 years and I have a few food saver containers . So I just went with another one. Sent from my SM-T835 using Tapatalk

Mary may have had a little lamb but I bet it didn’t taste as good as that one !!!!

This one is in your neck of the woods Jeff or maybe not, but Nebraska is certainly not a stones throw from my home. Anyhow I found this rub based on your inspiration, I'd call it Steaksauce in a rub. Opening it up it has a reminiscence bouquet of a good passed memory related to something you might have enjoyed years ago. Had some guests over the other day and used this on a Pichana, the result after a rest was a dark puddle of gravy that didn't remain long afterwards because it disappeared on a bread carpet. They make others, a whole line, I was lucky and by accident this one will remain with me for some time. Opening Pandora's box isn't always detrimental, once in a while it works out.

Looks very functional and attractively rustic.

my best attempt at cedric grolet's apple tart. this does not look like the final product in the videos because i sliced the apple too thin and it couldn't hold itself up in the flower petal assembly.

Just finishing up a short trip to NYC. All the rubs I ordered got delivered in time, just! Thank you all for your recommendations. I can't wait to get these home.

Pretty damn close and around $4 a bag cheaper. No complaints. Revision 8/3 I was using this coal just last night Bill and I don't want to discourage you, BUT 2 things stand out. 1. It sparks like heck when you start it with the torch so if that's a worry wear a glove and hat. In certain areas of the country this coal may be problematic for obvious reasons concerning local codes. Keep in mind once started the coal burns without shooting off any sparks from my observations. 2. It has depending on the bag smalls in quantity which I don't like and then again large pieces that I consider huge, yah big, but I find this so in any bag but not to this degree. So, consider these issues otherwise it's not a turn off so much for me, I consider these things on my own, work with them and often don't give them a second glance. For some this might be a game changer, so my apologize if I inadvertently led you or anyone else astray.

Ha ha, no I guess not, got lucky on this one.

Looks great !!!!! how do you like that B&B lump ? One of the local Ace Hardware has a pallet full on the floor and I am running low on Wicked Good

If at once you don't succeed, try, try again. You have nothing to be ashamed my friend, if I'm not mistaken it does have a Oriental flair to it.

Nice!

@C6BillBeats the crap out of Chic-Fil-A!

Stellar nonetheless!

We went with the Magic Vac Jumbo 30 Evo Plus. It arrived a few weeks ago. After three Food Savers I can say it is a major upgrade. The vacuum is very fast and strong. Sturdy and looks good. My wife doesn’t mind having it out on the counter. https://avidarmor.com/magic-vac-jumbo-30-evo-plus-vacuum-sealer/ In our case, a chamber vac would have been too large for the spot we have this.

Bargain! I have a food saver as a back up now, it's on the shelf because it was behaving badly, think the seal needs replacement. I replaced it with the Avid Armor A-100, works for me. The chamber sealers are great but while your watching them through the process in sealing one bag I've already sealed 3. Good luck with it, they do the trick and last.

method here, but no recipe:

Why didn't you go with a chamber vac?

Just the name..."Texas Pepper Jelly's Bird Bath" makes me want to buy some. Your chicken looks awesome too!

Today was a good day for a BBQ Chicken sandwich. I cooked the boneless skinless thighs at 375, rub was Yardbird and q0 minutes before they were done I glazed with Texas Pepper Jelly’s Bird Bath. Once rested I chopped up the chicken and mixed it up with Boss Hog’s Original BBQ Sauce and added pickles made by my lady friend. It’s a nice change of pace on a hot summer day. The pickles really make the sandwich special

Made some chicken sates that turned out very juicy and good. Also made some sweet rolls with the grandkids.

Cooked a nice simple tasty lunch on the 16 today. Cooked direct 300-325, thighs were marinated for a couple of hours in teriyaki. I hit the poblanos with a torch to blister off the skin, stuffed with tomatoes, onion, italian seasoning, topped with mozzarella

made a breakfast pizza on the alfa. its really too hot for slinging pizzas outside in this weather. i want a brick oven built into the wall of my kitchen so i can do this in air conditioned comfort wearing only my underwear…

homemade falafel homemade pita bread homemade tzatziki homemade hummus homemade pon de ring. this is a japanese donut…

I waited until fresh peas were in season and then...cooked them. They were nothing like frozen peas. More like a robust bean. Ironic because the notes in the recipe for Braised lamb, peas, creme fraîche and mint in The Book of St John refer to Fergus Henderson being told, by a wise old chef, to wait until fresh peas are in season and then use frozen. That dish and many others from all of Fergus' books are well worth making. I love the freedom he gives you by being imprecise by referring to glugs of oil, enough stock, medium oven and, best and most mysterious of all, disciplining your mint. This is a photo of that dish on the KK when I made it in March this year. It was delicious. We made the pilgrimage to St Johns Bar and Restaurant last month and I decided to tag this on to @Syzygies' post here because I know how much he loves that place. We got there early, before anyone else, and left after most. The sign of a good lunch. Don't be put off by Fergus' nose to tail reputation. This is a place to take a chance, it all tastes great. Faced with the menu below, I imagine some of you would find it challenging. St.JOHN Smithfield LUNCH 10.07.21.pdf I was not so sure about the more out there stuff and so my choice was the first of each list below. Everyone enjoyed what they had chosen and I might even be tempted to try to make tandoori cubed ox heart one day soon, the papaya marinade would tenderise it nicely. There is something to be said for using, and enjoying, every part of the animal that died to give us that premium steak. Starters that we chose Deep fried lemon sole and tartare sauce Rabbit offal and radishes Rolled mutton and celeriac Smoked eel, potato and dill Main courses to follow Roast veal rump, carrots and trotter Grilled ox heart, jerusalem artichoke and aioli Grilled mackerel, peas and horseradish Pigs tongues, butter beans and green sauce I am not a dessert person but we thoroughly enjoyed sharing a plate of 12 warm madeleines, dipping them into the lovely sweet wine that our waiter recommended. Heaven. Ly.