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Great cooks everyone i got a new chook drumstick rack gave them some egg base rub and left them to dry out in the fridge then some of Tony b islandic chook rub plated with some veg and corn Sent from my SM-T835 using Tapatalk

I’ve been feeling bad about not posting any cooking pics for awhile and posting bora bora pics in here so I thought I’d throw up some “simple” chicken breast pics. This is a pretty standard cook for me on Sunday when I want to prepare food for the week. Especially coming off a big trip when I’m trying to save money. I did this last week and am doing it again this week. im always amazed at how well the KK cooks chicken breast and how juicy they are. My standard rub is this “Chicken Shit”. Bought the value pack of chicken breast at the market and cook them Indirect at 325 with mesquite wood so tonight I did my summer strawberry salad with arugula, candied pecans (usually do candied walnuts but Trader Joe’s has been out for months), strawberries, Parmesan cheese & raspberry vinaigrette dressing tomorrow I’ll use a couple breasts for a salad with spring mix, cucumbers, bell peppers, carrots, avocados, apples & avocado Tuesday I’ll pick up some freshly made tortillas and will make chicken quesadillas (secret to success is adding garlic powder and oregano inside) Wednesday I’ll use the same tortillas with a pre made Caesar salad mix and do chicken Caesar salad wraps side note….you know inflation is real when my normal package of handmade tortillas has been $2.99 for the last decade and now it’s $3.69 when you don’t see me posting I’m usually running this playbook for the week. One cook, 4 meals, budget friendly

And here is the brisket flat when I took it off for wrapping. I'd have preferred a bit thicker bark (I used Lawry's Seasoning Salt and coarse ground pepper for the rub) but at this point at least it is nicely moist and smells amazing. Stay tuned for the final version within the hour.

Nice rack @Aussie Ora 🤪 Reminds me I have one of those folded away somewhere. All round crispy drumsticks, what's not to like? @Troble your budget friendly cook has some cool links for me. I always buy whole or half animals and find it a cost effective way to get good quality meat. I recently realised that it wasn't quite as cost effective as I thought when The Husband worked out how much it cost to run our industrial scale freezer. 😱 We have now got rid of it and bought something that is much more energy efficient and I am focussing on using the space for things that need to be in a freezer rather than as a very cold and expensive cupboard for things like bags of flour! The next step to value will be to finally get around to following your advice about solar and find out what's available (and viable) to install on our roof to help keep our energy bills down.

Brazilian BBQ night here yesterday. Shoulder of lamb smoked with pecan and apple chips in the 32 using the double drip pan from the 23. Picanha prepared and then spun on the 23. Nice spread. There were just six of us to dinner. Lots of lovely left overs for me to eat this week. When I was cleaning the double bottom drip pan this morning I thought I ought to show it off again. I soaked it with ordinary washing up liquid and it came up beautifully clean this morning with minimal scrubbing. Never ceases to amaze me. I find it to be a really good cooking utensil that doesn't warp and is so easy to keep looking good as new.

Please come help! I don't need to die of a heart attack on my upcoming 40th birthday 😆

Taking advantage of the never ending summer here in the PNW before rain moves in this weekend. All about pork. A no wrap pork butt for the first time. I was interested in seeing how good the moisture retention was without wrapping. Overall it tasted excellent. Bark a bit tough if you get a big piece of it but not something I mind. Also tried some pork belly for the first time. Made burnt ends out of it. While the flavor is very good, they weren’t quit melt in your mouth. I just smoked open the whole time and then carmelized at the end. I missed the step where I was supposed to place in a tray and cover with a stick and a half of butter and brown sugar. Still good though just a little tougher. Sent from my iPhone using Tapatalk

@CaptMorg82 - I'd eat those pork belly bits in a fat man minute!

Great minds, @Aussie Ora - chicken thighs last night - mix of 3 different rubs, one was the Icelandic, one was that new chook rub you sent me, and the 3rd was the Wing Dust that you also sent me a TON of! Thanks again! Had a recalcitrant tomato that wouldn't ripen on the vine. Owing to the sub-freezing temps we're getting at night now, I picked it anyway. So, being a good Southern boy, it became Fried Green Maters! Homemade remoulade sauce. Thighs on the upper grate, 325F. Sorry, no other plated pic. Only side was some curried rice done in the donabe.

Vermicular has a new oven safe cast-iron frying pan and mine arrived this week so I took advantage of it today to make Pull Apart Bread. Egg wash. These light weight ceramic coated frying pans are amazing. I have one with the walnut handle, which obviously can't go in the oven but it is a thing of beauty. This week I got one with an oven safe handle, it does get hot in the oven but this handle stays cool when used on the stove top as does the walnut one.

Nice job @tekobo now I’m craving lamb

The pans are solid, and gorgeous with a subtle hammered finish. I do not believe the phrase “currency arbitrage” has appeared in these forums before. Once we knew we were not going to Europe this fall I stopped paying attention to exchange rates. I was surprised to see the euro fall below one dollar several weeks ago. Rameria Mazzetti sells on Amazon under the name Bottega del Rame (literally copper workshop). They also have their own website, https://www.rameria.com/ . Prices are in dollars on the former, euro on the latter. The Amazon prices include shipping, the website does not. Even adding shipping costs, the website prices are noticeably lower. Also, during checkout on the website 20% was taken off the price since US buyers do not have to pay the VAT. I don’t know if that happens with a purchase through Amazon. If anyone is thinking about copper cookware, this is a good time. Mazzetti’s prices compare favorably to those of the artisans here in the states.

Two pans arrived from Rameria Mazzetti yesterday - weeks before originally expected.

Wow, what a tasty cook. My mouth is watering.

so a notice popped up in my fb feed. someone a few blocks from my offixe was selling a dry ager dx500. messaged him last night and picked it up today. i wonder what kind of accessories i should get. and does anyone know if the uv light is visible when the main light is off? i dont know if the uv light or air filter needs replacing.

Well, a bit of a setback in yesterday's rotisserie cook. My spit rod (hex) has worn down on the end that goes into the motor connection and was slipping. I went out to check on it after about an hour and it was hardly turning, so one side of the chicken was getting cooked faster than the other. So I took it off the spit and just roasted it on the grate. Came out OK. I had rubbed it overnight with baking soda and salt to dry out the skin. I didn't remove enough of the salt rub before seasoning it with Yardbird, so it was a bit overly salted on the skin, but the meat was fine. Will use up some leftovers tonight to make a pasta dish for dinner. I've ordered a new spit rod. Should be back in business soon.

Sorry for the non cooking posts but it’s been slow around here…..finished our trip with a dinner on a private island/sandbar. Pretty cool experience

Thanks, Troble. I was lucky as far as property damage, next to none just a tree on the side lawn and no where near the house.

hello #fatbetty