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Yah, so once upon a time I visited this store in my area called Ocean State Job Lot, where some days unique and mysterious items come in. It's a store carrying items as they describe as overstocked, fire damaged or items the manufacturer is no longer offering in stock or doing well in sales... kind of a clearence. There maybe a list more contributing to this destination shelf, but if your looking around, you sometime stumble upon a piece of gold otherwise known as a bargain. I actually bought one 2 weeks ago, a 64oz/2 liter jug of Peri Peri marinade and I was impressed...the cost was either 3 or $4.99. It preyed on my mind for two weeks here and there, I finally got out my chair and went down for more, seeking the same offered of a different flavor. I found a Cuban Mojo Sauce and a Boubon Hatch Chilli both 64oz. Too my demise I was looking for The Green Hatch Chilli sauce I remembered, alas it was all gone. Currently on line from this producer a 12 oz jar of some their other sauces are $8. I believe they're manufactured in Texas, but might have moved to Neveda. Today I used the Mojo sauce, set the KK up for hanging two thick cut pork chops marinated in this sauce to see how the KK performed in this little experiment and how the sauce was. I didn't have a hanger for the KK, generally all cooks cooks of a hanging persuasion are in my drum smoker, however that was way across the yard and the KK is always within reach. The pork was great, moist, flavorful and didn't disappoint...I only wished I had marinated it a bit longer. Cuban mojo sauce if your unfamiliar with, has a vibrant tasty flavor consisting of cumin, citrus sour orange, corriander olive oil, garlic and other spices. SO, if your living in a northern climate unable to visit the islands head on down to the store and buy yourself a taste of vacation and imagine the the palms swaying while your watching snowflakes accumulate in the driveway. Yum...............................!

Top shelf, slim pickens when I went last,, although I suspect most wouldn't have need for such a large bottle or recognize the end use grill wise. Thanks Toney, After my purchase I did the same. I did check the date on the bottle and it hadn't expired. I also checked some of the ingredients, one being vinegar a long time preservative on it's own so I felt somewhat assured it was a safe purchase. By law anything past the date has to removed. As a side note I've been using the Peri Peri marinating larger batches of chicken thighs for like two days. I then remove them and package about four per vacum seal bag for when I need them. Thaw for a quick and easy meal, marinated ahead of time.

But but but where’s the bread !!!!!

I managed to use up half of this 22kg squash (galeux d'Eysines variety) for my New Year's party vegan dish When I piled it all into my double bottomed pan in the 32, I started to regret not having bought a 42. Luckily it all cooked down nicely and, with the addition of some cooked grains and romesco sauce, it was a real hit on the night. Meat eaters found solace in this pork paella, cooked in my greenhouse to stay out of the wind. And yes, @tony b, there was soccarat!

Tee hee. Popped back to take a look at the forum after a bit of an absence. Good to see you are all as silly as usual! Best of the season to you all.