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Always good signs!

I'll take mine thin-sliced with some spicy coleslaw and a touch of mustard, thanks!

Good eye, yes they are I have them on my desk with some cherry tomatoes

You don't have to worry about any biological contamination.

I bought the last batch and have been grilling them on the gas stove for part of my breakfast.

Looks like it, @MacKenzie. I grow them, and in fact, I grilled 5 as my appetizer for dinner last night. (Yeah, no pics, didn't happen! LOL)

Great job, wish I could taste it.Are those shishito peppers?

Whole pork shoulder, 21 pounds. I need it done in the next hour so i just wrapped and will hope for the best, it was probing nice and tender so it should be good. Cherry habanero BBQ sauce just prior to wrapping. I wont bother with FTC, i'll just leave it wrapped in foil with a single towel over it in a cardboard box. That will be good enough for a two and a half hour rest. In total a 21 hour cook at 225, i did bump it to 235 for this last hour wrapped, and the peppers did find their way into the foil with the pork lol And as usual two loafs of bread, this is the sun dried tomato/parmesan/garlic and herb sourdough

We had our Labor Day block party a few weeks ago. My contribution was 4 racks of spare ribs and 2 chickens. Turned out fantastic!

finally got to fire the grill. it's been raining for days with typohoon weather

Boneless leg of lamb on the rotisserie, Mediterranean salad, dirty rice, pita