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For all my BBQ friends in the UK (and elsewhere), last night was Bangers & Mashed night. Local sausages (Beer and Jalapeno-Cheddar) on the KK. Mashed potatoes, with onion & mushroom gravy. And, of course, mushy peas! All accompanied by this lovely cider from upstate NY that was brought back for me by a buddy in the homebrew club on his recent visit back there. Cheers, Mates!

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”….

Who says i don't already have one, or even two of them !!! You should get three just to stay ahead of me LOL Just kidding I really like to keep things simple. I don't have time for complicated. I actually have two loafs in the oven proofing right now. Our baseball team has a long road trip today and i am staying behind to shoot the softball game. They are convinced they will win if they have a loaf of my bread in the dugout, hey it worked for them last year so i have to make them one. Last years semi final went 16 innings and they were starving by the 14th inning, I had given a loaf to the trainer before the game and when they started complaining they were starving she gave the loaf to them. They like it lol