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Both of my brothers and their wives are staying with us this weekend- given restrictions in Australia over the last 2 years this is the first time any of them have had a KK experience. A large bag of meat was picked up today… Bistecca Fiorentina was on the menu tonight, with a spicy green apple (papaya) style salad. Ribs and pork butt coming up for Sunday lunch, I may never need to eat again.

Well they do, with dividends. Today I removed 12 barrels from the back and was so disappointed to see their return within 1/2 hour. Have no fear the end of the world isn't over quite yet, that small set back will soon be forgotten because tomorrow is brisket day. Trimmed out the brisket this morning and applied the seasoning for a dry brine of 24 hrs, I had wanted a wet brine but the Harry Soo method looked good for this 15.75lb full packer of choice quality. On for tomorrow, with hopes of a tasty moist brisket dancing in my head for kick off on Sunday. Now I did take a few shots of the brisket, where they went upon download I haven't a clue. I will try again in the morning, but heres a few of a beautiful Indian summer day in the northeast. I wonder, do the leaves fall from the trees in Bali or Florida or Tahiti?

I use Xanthan gum in my hot sauces to prevent separation. You could try that with your extract version. I don't know if it will have the same effect in an oil-based sauce?

And the pics…