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German Rabbit Stew, hadn't cooked this in quite some time so it's pictured here with potatoes one day and linquine the next. Cooked on the KK, lid off at first for some smoke injection, then stirred and finally sealed to tenderness. It took a while to find a vendor that supplied rabbit in the area, quite a few calls here and there but I was pleased with the result. You know rabbit is nothing like chicken except in texture so don't be confused surrounding the taste, and do come prepared with a sharp knife or cleaver to separate the joints which are unfamilar to chicken because it is a bit puzzling. Come to find it was an Italian base Deli in Plymouth Ma that carried the rabbit along with many other sausages and attractions in the showcase. I'll be sampling their sausage along the holidays or maybe grind my own, Kielbasa or Sweet, doesn't matter, either one is a treat. Bon Appetit

Please tell, which Deli in Plymouth. (We are just south of you on Cape Cod :-))

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.

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.

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