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FIRE !!!! https://www.youtube.com/watch?v=1xqMY8UAGgg

Now THAT'S a fire! Reminds me of Cornell chicken cooks.

I tapped into my inner pyromaniac Saturday for a gathering of extended family. It was 88°F without my fire so I was hot and tired when the chickens were done and didn't get any pics of the finished cook but they were very tasty after an overnight dry brine with salt and garlic powder.

It's all I got. That camera just isn't around when I'm cooking but at least we saved this before it disappeared. Broccollini and asparargus with a baked potatoe and salmon. I wrapped the asparagus in Al with olive oil coating just on the Al then added a few pieces of pepper and onion with fresh herbs like dill, oregano, chive and a dab of salt &butter. They steamed well in the package and the extras all added to a different asparagus experience. Definitely do that again.

I did a lot of cooking this weekend. It started with duck breast for my lady friends birthday. It is her favorite ❤️ Then some chicken drumsticks with fresh corn and squash and zucchini fresh from the garden. I forgot pick of the duck cooking. I think I ate too much lol

I finally used that donair meat I made a week ago or so. I made the pita bread this week so it was donairs for lunch today. Beans are roasted. Next and last chore for the day is to roast some espresso coffee beans.

Some Huli huli chicken thighs stuffed with Ritz cracker schrimp and other things and then wrapped in bacon. Homemade pickles and pickled beets as sides, kind of a diet meal except for the bacon.

Had friends round to dinner- ended up also being a watching party to see the Matilda’s beat France in the women’s soccer World Cup quarter final. What a night. 11lb brisket, 10hrs at 275, post oak chunks and meat church holy cow. 2hr rest. Espresso BBq sauce, horseradish cream sauce, spicy salsa, smashed roast potatoes, coleslaw, salad, beer, wine, adrenaline…

What is better than one flat crispy KK cooked chicken? From KK to table. Delicious!

cooked this steak dish again but this time with mushrooms over charcoal on the bincho grill. in pursuit of the ultimate aged steak, i don’t think grain fed US beef if giving me the flavour i want. i think the way to go is spanish beef.