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Here is the end of season pizza cook from yesterday. It was about 4C but no wind so it was really quite nice. Did 6 pizzas and and we were very happy with the results.

A man and woman had been married for more than 60 years. They had kept no secrets from each other except that the little old woman had a shoe box in the top of her closet that she had cautioned her husband never to open or ask her about. For all of these years, he had never thought about the box, but one day the little old woman got very sick and the doctor said she would not recover. In trying to sort out their affairs, the little old man took down the shoe box and took it to his wife's bedside. She agreed that it was time that he should know what was in the box. When he opened it, he found two crocheted dolls and a stack of money totaling $95,000. "When we were to be married,' she said, ' my grandmother told me the secret of a happy marriage was to never argue. She told me that if I ever got angry with you, I should just keep quiet and crochet a doll.' The little old man was so moved, he had to fight back tears. Only two dolls were in the box. She had only been angry with him two times in all those years! 'Honey,' he said, 'that explains the dolls, but what about all of this money? Where did it come from?' 'Oh,' she said, 'that's the money I made from selling the dolls.

I’ve been tempted to climb down the pepper sauce rabbit hole. I also have a friend that makes chili crisp oil, another hot sauce I’ve been thinking about making. Many years ago we went to Belize and when departing the airport I came across “Marie Sharps” Pepper sauce and bought some. This has a carrot base and has very good flavor, I use it in many applications, like kicking up the flavor of my tartar sauce. When we do fish fry’s (like good Wisconsin folks like to do) I’ll bring out at least 6 different pepper sauces as a condiment. If you are into Pepper Sauces I would say give Marie Sharp’s a try.

After years wondering if I'd ever find fatalii peppers again, I stumbled on the mother lode at a new participant in my local farmers market. New batch of my favorite Caribbean hot sauce recipe. Garlic, onions, carrots, lime juice, rice vinegar, and more chile heat than many people can handle. Think habanero, only more heat and a more complex flavor.

Beautiful pizza!!

Cooked the cusseta chicken last night for a dinner party (recipe in prior post on this thread). Kk42, basket splitter set up with charcoal in the center. As you can see, indirect with foil on main grate. Food on upper grate. Used thermoworks billows for temp control. Took about 90 mins to fully heat soak the grill. Temp at 325, used cold smoker attachment with pellets for a modest amount of clean smoke. Basted the chicken every 15-20 mins per recipe. Cooking time - 2 hrs. Results were awesome. This recipe does not produce crispy skin due to basting and vinegar in basting sauce but the flavor is great. If I were trying for crispy skin it would be air drying the chicken overnight, cooking with a dry rub, probe the chicken, no opening the lid, start a little higher maybe at 350, and allow the temperature to creep higher towards the end of the cook. Sent from my iPhone using Tapatalk

Next time, cook the spuds in that fat! You'll love it, too!

I love Modernist Cuisine. Dabbled a bit back in the day with molecular gastronomy stuff.

We used the chicken fat and juices as a sauce. It was lip smackingly good!

Thanks, Poochie. It's and Alfa 5 Minuti oven and does a wonderful job on a pizza. Actually there is a last of the season pizza party scheduled for tomorrow. It's going to be a cool one, 5C is the high for the day. Still I am sure it will be fun and very tasty.

I found this bottom round roast in the freezer and upon inspection noticed it had been there for quite some time, just over 1 1/2 years, no worries, it was carefully wrapped in a vacuum shrink pkge and showed no sign of freezer burn. I like a small low fire while roasting, starting with charcoal briquettes and building upon that with small splits of various kinds of wood until the base changes to all wood coals. I used two spices Americo and Gringo from Arizona, from when I was there last as well as some salt. I stole Tekebos' idea for cauliflower but came up short when my wife didn't want the heat, a neutral spice with a cream sauce was the only available option, next time we'll leave the tin uncovered for a charring of the veggies as opposed to steaming them. After the roast was finished it was wrapped in foil and allowed to rest over the coals at a safe distance staying warm until it ready to carve. It was warm day and there aren't many left, so here it is with a few pics.

Spare ribs on the big grill over hickory. I haven't grilled ribs in over a decade but it was a nice change from smoking them. So good i ate a whole rack and then felt miserable. Also baked some sweet potatoes down in the coals. PXL_20230929_175423483.TS.mp4