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Cheeseburgers and corn on the cob

sourdough baguettes with La Sauvage T65 and the resulting iberico ham sandwich

I hadn't done chicken in a long time, as was looking up some brines for spatchcocked. I came across THIS ONE . Was kind of a lengthy prep, I did the 24 hour soak in the brine, then make the rub up but made a 1 1/2 x batch of it, because I was headed to the store to buy a whole chicken, but remembered I had some cut up legs and thighs in the freezer that needed to be cooked up. So after dumping the brine, and drying the pieces, I spread the "marinade" all over the chicken parts and let them chill out for an hour or so. Then prepped the grill up with a preheat to 440 dome, added some hickory smoking wood, and let it go on the upper rack just under the dome for about 45 min, pulling it off at 165 internal. Let it rest for 10 min or so, and brushed with more honey and lemon juice.. I used more honey than it called for, because it tasted better.. OMG this stuff was amazing for sure !! Well worth the effort!!

You will have to trust me on this one, it did taste goooood. I used 2 lbs of Bison very lean ground meat and made 1 meatloaf and with the leftovers made to large meatballs.

happy sunday folks..

Smoked two of them like briskets (probe tender at 194 internal) and one to my normal 135 internal then seared, all turned out fantastic!😊

Last weekends turkey was so tasty I was asked to make another 😁 and a tomato basil mozzarella pie to go with it. I can not take credit for the pie lol

Coffee of course!

2% of the weight of flour

How much honey ?

Does that make it a FETish ?

That sandwich is MONEY! 🤑

Sweet finish. Interesting rub/marinade, but you left out the sprinkle of feta