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Decided to do something a little different, I smoked up an nice Alabama Round Steak (bologna) I started with 4 pounds of Seltzers Lebanon bologna, scored then rubbed with mustard and then Bad Byron’s Butt Rub. I smoked it for 3 hours at 270. Think of it like a big smoky summer sausage 😁

This pastry is deadly high-calorie. Eat at your own risk! Recipe here:

You puzzled me with this statement @tony b. I love shio koji, have only had it when a friend brought it down from a small batch producer in London and have tried unsuccessfully to make my own. It is made by fermenting grains and I don't believe it is left over from making sake. You might mean sake lees? That said, you are the king of retro-engineering. If you ever find out how to make the lovely shio koji paste that the Japanese sell, I will move in with you - OK I don't need to scare you - I will steal the recipe and method from you!

I cooked a steak, SPG, hot and fast. It wasn’t super tender, but very acceptable. The flavor was incredible, just as I have experienced in the past..concentrated beef. I recommend this process to anyone who is interested. Sent from my iPad using Tapatalk

Leftover center cut piece of medium rare Tri-tip, sliced thin. Sourdough bread with butter & garlic powder on the outside. Fred’s horseradish sauce spread on the inside with Muenster cheese pressed down on one of the greatest kitchen inventions known to man, the George Forman grill

Veggies galore. 👍👍