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well the results were great, but this meat is so fatty i want to pass out after a few bites… IMG_0982.MOV

How very British. Ross on Wye in the beautiful Wye Valley. I’ve played cricket there…..almost Welsh. Sent from my iPhone using Tapatalk

worst part is the aroma is in the house for two days and you can't eat it.

When I first read this I thought, "but Richard doesn't have any paying guests". And then I worked out @Tyrus' sense of humour. Yes, the piggies do have to check out to make it over to my plate. Tee hee. I thought, "I've played cricket there", how very Australian to denote a place by the fact that you had played cricket there! I did a quick search for Pig in my photo album and found that my birthday visit to the farm was in Feb 2012. Picture of sleepy mama pig to follow.

i have not yet but i know people do and it's steam injected so moisture can be controlled

Longest SV cook (water bath) that I've ever done was 72 hours. It was a corned beef brisket for St. Pat's day. This was a few years ago. I've not done any "long" SV cooks in a while.

That's a long time to wait for dinner David, you must have patient guests.

I liked the vid also, it's what everyone should do, simply make it better for all. He certainly didn't fit the sterotype of your common pig farmer, nicely dressed and well spoken with vintage whiskey bottles as a backdrop. All I can say is, he must have really happy guests, well up to check out time that is.

By coincidence I just received a regular mail shot from my friend Richard Vaughan with a video about his farm and the Middle White pork he supplies. We have been buying from him for about 20 years now and have visited his farm a couple of times over the years. One was a birthday treat for me but he wouldn't go for the challenge of picking out a piglet that was born on my birthday and sending it to me when it was old enough. In spite of not indulging me I will still give him 5 stars for customer service and an awesome product.

some pork was pulled from the dry ager today...30 days.

Everyone's cooks look delicious. Pizza's, Lamb racks, octopus, I need to get busy. Today was cheese smoking day. I had so many requests from my kids, grandkids, in-laws, outlaws, and neighbors. The mailman even hit me up last week for some. 10 lbs of Xsharp, sharp, swiss, jack and pepper jack ready to go . 1.5 hours. Komodo Kold smoke generator worked like a champ.

Ooooh. Yummy looking cooks all round. Making me salivate! Your daughters look so proud @Troble. It is great to have this time with them and even better that they are learning to handle dough so early in their lives. I keep thinking that I should get into the habit of just making and playing with dough every week, just to start to get the feel and confidence that real bakers have. Football cook this weekend owed a lot to the forum. Small stack of chicken shawarma and a couple of octopus legs, both marinaded in @Troble's al pastor marinade. Chicken drumsticks using rack from the KK shopping channel with Yardbird Rub as recommended by, I think, @C6Bill or @tony b. Smoked with pecan wood chips in @Syzygies smoke pot. Delicious and kept me going through the whole weekend of games. Fly Eagles Fly!

After 3 weeks of rain decided to make some pizza with my girls this weekend. This time we stuck to the usual NY style pizza crust. They helped me make the dough Friday and then make the pies and toppings today Brushed the crust with olive oil and sprinkled sea salt and garnish powder on the cultist. Turned out great Two pepperoni & sausage pizzas and one with bell peppers, black olives and pepperoni

Sunday rack of lamb, marinated and hit with a SPG. Cooked on the very bottom over the fire to sear then smoked up to temp away indirectly while small potatoes were cooking over the fire. Plated with Zucchini sprinkled with Parmesan.

That is a completely different spitter.. The left to right one is the rotisserie splitter.. Roti splitter Charcoal Basket splitter is front to rear and adjustable