Leaderboard

First full packer brisket on the kk overnight. 13h low and slow smoke @ 210F then 250F for last 3 hrs. Rendered tallow wrapped when done 205 degrees. Rested in warming oven for 7hrs @140F. Results; very tender, juicy, great bark and burnt ends. As Matt Littman would say from Meat Church “I ain’t mad at that”….

catalan dinner

Last night was a new experiment - a mash-up of Japanese & Nigerian. Mixed Yakiniku with Suya Pepper rub to marinate beef skewers. I liked how it came out. Will file this one away for future reference. The corn is not local. Won't see the "good stuff" for at least another month or so. This corn was OK.

Last evening I decided to do individual meatloaves, wild rice and freshly picked spinach for dinner. Got the KK fired up- Meatloaf on the KK. Done, I know the pix is not the best but... Plated. The wild rice was very fine, about the size of the lead in a pencil. It's amazing what it turns into.

And today I cooked duck, and not my arm lol I needed the duck ready to cook at 6 AM so i used the Fireboard to keep a nice steady 200 degrees until 5 AM when my alarm went off. Then I set it to 300 to fan the flames and went down to set my vents. 6:02 AM the duck was on at 370 degrees and 28 minutes later it was done. I could have moved it down to a lower rack at the end to render out a bit more of the fat cap but we were more than happy with the results, a few thin slices went in wraps with bacon eggs and cheese. It made for a nice breakfast, the rest will be for dinner.

Took my goths to Safari Park this weekend. Stopped by the far stand on the way home. Got some amazing fruit and produce rainbow carrots, asparagus and sweet white corn on the cob along with pork tenderloin My oldest told me that the asparagus “popped” in her mouth it was so fresh. Great summer meal

@tekobo i cooked the same thing Sunday lol And cooked some of my arm with the looftlighter, i got careless putting it away lol