Leaderboard

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

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.

And here's the final results: I didn’t want to do a whole 15-lb brisket because that would mean me starting it at midnight, going to bed and worrying about monitoring the temperature overnight (because something can ALWAYS go wrong if you are not watching it). With the 6lb flat, it was only the lean portion of the brisket, but I started it about 10AM and took it off at 6:30, rested it for an hour, and then sliced it. (Photos). It actually turned out pretty well: nicely moist, not dried out, and good flavor. I had rubbed it with Lawry’s Seasoning Salt and coarse ground pepper. The bark did not turn out quite as I had hoped- I think it was the Lawry’s- will experiment next time with just plain old coarse sea salt and pepper. I didn’t have any post oak and since I wanted a stronger smoke, so I used mesquite, and that part turned out quite well. The sliced meat looks a little grayish in this photo, and I attribute that to this particular flat- it was choice grade, as Costco didn’t have any prime out in the cooler. In any case, it was perfectly tender and moist- I took it off to rest it (1 hour, wrapped and tented) when the temp probe showed 200*, and I think allowing for measurement error, it was just right. We sliced it like a London Broil and ate it with homemade mashed potatoes and vegetables- yum.

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

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

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.

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

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

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.