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I First steaks on the 32”, prime ribeyes, SPG, seared at 700. Sent from my iPad using Tapatalk

Finally mobile enough after breaking my leg to venture into the backyard… have spent the last 3 days tidying the front yard and backyard. Our house no longer looks abandoned! Unsurprisingly am completely shattered with exhaustion- but did manage to fire up the KK for a nice mixed grill tonight… corn, vege basket with potato, sweet potato, broccoli and asparagus, beef sausages, chicken satay skewers, marinated lamb ‘lollipops’ and a couple of eye fillet steaks. A big hit with the family after a long hiatus!

baked a sourdough to snack on a 14 hour flight. used very cheap bread flour and whole wheat and rye levains.

Turned out great it pulled apart nicely Sent from my SM-T835 using Tapatalk

A nice weekend to make some chicken 😁

The other day I decided to clean out the meat freezer. These boneless beef ribs were lurking in the bottom. They were old, from 2016. Can't believe I cooked them. They were a little dry but the little fat that was in them had not turned which surprised me. I actually rather enjoyed rescuing them. I'm on a mission.

Looking good Sent from my SM-T835 using Tapatalk

We don't eat hunks of meat as often as we used to; our KK sees most use for chicken, pizza, Focaccia di Recco, bread. I do quick grilling (salsa veggies, taco meat) over a Solo Stove fire pit, the air fryer of the gods. We nevertheless use lots of meat-as-ingredient, and what meat isn't better with smoke? Then there's the Maillard reaction, very special in a KK. Thinning the herd in the chest freezer... The pork butt will become carnitas or tamales filling, the ribs will become a pasta sauce from Rosetta Costantino's My Calabria (we just got back from her food tour), and the brisket will become braised beef for Dan Dan noodles from Robert Delf's The Good Food of Szechuan.