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dinner from last night. didn't bother putting on a plate just ate off the baking sheet..

made a pizza for lunch with spicy salsiccia. i'm not a fan of the donut pillow cornicione but i need to remember cold dough doesn't want to stretch as much...

Recent loaf of whole grain sourdough, don’t laugh but I made that for my dentist. They made me some spaghetti sauce that was absolutely amazing!!!!!

Top rack, even with lip, not upper rack. 235 till 165 then wrap and pull off at 202 degrees. But at last count there are 3427 different ways to cook brisket 😁

Thanks for posting this link Paul. I have used a cast iron smoke pot for years but rarely make the dough ring to seal the top. I have guiltily watched the smoke leaking out of the top, realising that my unsealed pot wasn't fulfilling @Syzygies design intent of pushing the smoke down into the coals to burn off the "bad stuff". I ordered my own little pot and am just waiting for a good opportunity to smoke something. Kudos also to @Cheesehead_Griller as I think it was he who originally suggested this style of pot. I will report back once I have tried it out myself.

After more than 3 years out in the weather, I finally got around to sanding and refinishing my side tables with Tung oil. Good as new!

I see what you are doing there @Pequod and I am not falling for it. Proposed by S and endorsed by P doesn't equal an immediate buy signal. Give me a month or so.... Are you still baking bread, making pizza? Any new (or old) techniques or discoveries to share?

Peruvian spice rub tri-tip baby carrots air fryer potatoes chimmichuri

They do clean up really nice don't they

I have been working my way through the Tartine lexicon. I tried the rye bread from their Tartine Bread book. I found the dough a bit wet and the first loaf stuck to my peel. Used lots more flour the second time and remembered to get the steam going on the second loaf, it's the one on the left. This should make others laugh. I was very rude about @Pequod's fresh milled fun i.e. the fact that he, and others, were bothering to mill their own flour. I have given in. This is my new mill working on some rye this morning. I am going back to a 100% rye recipe that uses rye flour, rye leaven AND cooked and soaked rye grains. I last made it in 2008 and my notes in the book say it was "disastrously bad". I also said that I used too much soaked grain and that I would try again. The time has come and I will try it out later this week once the leaven has bubbled up.