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I just looked back at the photo of my chilli haul back in October 2018. Ha! I now have a polytunnel and grow my chillis in the ground. I harvested about half of the peppers last week and this is what I got: I've been having fun processing that lot. Made a few jars of peri peri sauce with the peri peri peppers. My next batch of wings is going to be divine. I smoked the peachy chillis in the KK using my smoke pot. Sorry, no on KK pix but here they are after the event. They are now in a mason jar with vinegar over them in the fridge, ready to be added to all sorts of nice dishes. I also mixed an large number of the red chillis - some of them are ripened Padrons, others Devils Rib and the rest are mushroom pepper - in with a pile of tomatoes, onions and garlic and smoked them in the KK for six hours. Beginning. End, at about midnight Blended and ready to go into jars. It is pretty hot. Will go in jars in the freezer. To be brought out to go on patatas bravas alongside some cooling mayonnaise. That said, I do have quite a lot so I need to think of some other use for this potent sauce!

This year's batch of Aji yellow peppers for the hot sauce. Chopped up with the salt, garlic and sweet white wine - time for Mother Nature to do her thing and let the fermentation begin!

@Tekobo, WOW, what a fantastic batch of peppers and I bet that sauce is to die for.

This guy lost immediate credibility when he included Cowboy in his list. Worst lump charcoal on the market (IMHO). It's made from scrap lumber, so you don't have any idea what wood it is (or if it's been treated!), burns up in a flash and produces a lot of ash. If you want a better source of info about charcoal (including KK cocochar), go read Naked Whiz. The Lump Charcoal Database -- Naked Whiz Charcoal Ceramic Cooking

roasted about 2kg of Ethiopian beans this afternoon. at 450-475f, 250g per roast takes about 11-13 min to hear cracks for medium dark roast. it took me around 1,5 hours to finish the lot then the charcoal burned down just in time. used half a basket which is like 1.5 kg of compressed bamboo. not bad i guess. did not use fan assistence. i think it slows things down too much..

Cut off some of the point on the brisket to make burnt ends. Tossed in a blend of BBQ sauces and into a 350F oven for 30 mins. MEAT CANDY!

Great looking beef ribs, man! One last pic of the brisket. Came out like "buttah!" Was still warm after 8 hours in the cooler!

Injected some beef ribs and gave them some gunpowder then sealed over night on they go over black cherry turned out great Sent from my SM-T835 using Tapatalk

This weekend is likely our last hurray for the season - low 80s. Took advantage of the warmer nights and did a packer cut Prime brisket that I found buried in the bottom of the freezer. I injected it with Butcher's BBQ, as it had been in the freezer several years! and I was afraid that it might need some help, despite being Prime. Rubbed with the Coffee rub that @Aussie Ora sends me. For grins, I weighed the fat that I trimmed off it and WOW it was almost 2 and half pounds! Put it on at 9:30 pm with a smoker pot of post oak, mesquite and coffee wood chunks. Guru set at 250F. Plan was to get up in the morning and wrap it in pink butcher paper slathered with smoked Wagyu beef tallow, but when I got up at 6:30 am, the Guru was beeping at me that it was done (set for 203F but was reading 205F). So, I just wrapped it in plain pink paper, foiled it, wrapped in a towel and into the cooler to rest until dinner tonight. I was surprised that it finished that quickly for a 9.5 lb (trimmed) full packer.

grilled hamchi for lunch i remember the first time i grilled fish i didn’t brush any oil on the skin. never made that mistake again..

Made a couple pork butts today for my daughters 5th birthday. Kids don’t eat the pork but the parents do. Used two different rubs that @jonj was kind enough to turn me on to as well as his recommended marinade which I injected into the butts yesterday cooked at 250 for about 15 hours with apple wood. Whipped up some Cole slaw, Mac n cheese and Caesar salad (not pictured) I always serve with Hawaiian sweet tolls and sweet baby eats bbq sauce i finish my butts after they are pulled on the broiler for 10 minutes and I dust with brown sugar, apple juice and soda ha to get a finishing crust on the pulled pork didnt get any finished pics as it was hectic serving and kids running around

This little critter is called a Chuck Fillet Roast and like most po'boy briskets it's cooked the same way. It stayed on the offset today just giving me another chore to do while I was raking leaves and cutting the grass. This took 7-8 hrs to probe seemingly well, but in the end my wife was hungry and it didn't get the opportunity to rest....what can you do. Salt, pepper garlic rub and it was done, nice bark and smoke ring served wih the best leftovers I could find. A litttle dry as expected with no rest, however it was all alone in that massive cooker, but the gravy did help. Oh well, next time

Geez John I had to look it up again, no wear no tear, but after I find a place generally it's committed to memory so I toss the paper. This is it, Piantedosi Butcher Shop 282 Court St Plymouth Mass. Now it did get a bit weird in there, the grandfather waiting on me had one eye and the girl shrink wrapping the meats didn't speak any English so if your Italian is better than mine your set otherwise wait for the son or Tekebo for the translation. Life's an adventure, happy trails to you and a pleasant journey my friend.

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

@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.

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

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.