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Did a couple of chickens on my new rotisserie, video will be up soon (hopefully)

What better way to spend a winter Sunday ribs and bacon over black cherry.on they go at 225f ..ready to go.... Letting it cool down the ribs are still cruising along nicley will wrap the bacon in cling wrap once it's cooled down and pop it in the fridge slice it tomorrow. Sent from my SM-T835 using Tapatalk

Picked up a 100% grass fed and finished flank steak from my meat guy at the Farmer’s market today. So, a classic two-zone cook. Sear it over some Fogo: Then bring it up to a nice medium rare on the “cool” side. Never overcook grass fed beef...’it’s a crime. Then onto an arugula pesto board sauce. Fantastic meal.

The tropical regions of Norfolk look to be having a great banana crop this year. Now if I can just get some coffee plants going.

OK, Video is up, Enjoy

Awesome looking ribs and bacon Aussie! I cooked a rack of beefies myself today. I ate a couple and then turned the rest into beef rib ragout. Sent from my iPhone using Tapatalk

Fresh out of the oven, not the KK as this was an early morning bake of a refrigerator proofed loaf. 100% naturally leavened (no commercial yeast) loaf of 50% fresh milled hard red wheat sourdough.

Based on a few of your recommendations, I just picked up a 40# bag of "CookinPellets CPBC40lb 100% Black Cherry Pellets" from Amazon. Today the price was $37.40 with Prime 1-day delivery yet they had a 40% off click-coupon when I "subscribed." So I'll get this first one tomorrow and future bags every six months. Here's a direct link to what I purchased. https://www.amazon.com/dp/B07C32G157 My efforts to keep cherry wood chips ignited in my Cold/Hot Smoker prompted this purchase. My fire went out way too many times. I'm hoping I have much greater success with pellets.

Another great vid, @Flemming - looks awesome!

I got 200 kg = 20 full 32“ baskets so hopefully it’ll get me through most of the summer, but I was told that they are always in stock…let’s see about that

It was sensational!

Dinner looks awesome and I'm sure it tasted the same.

Funny. Sent from my SM-T835 using Tapatalk

@tony b was wondering about Eucalyptus Lump. Will order me a bag when I get home from vacation and give it a try.

@Alohapiggy - I miss Wicked Good as well. It was my "go to" for many years. Then their facility had a major fire and they were out of production for a long time. Didn't come back at full capacity, so their distribution is cut way back. My local shop said they can't afford the shipping anymore and won't carry it. I get my Rockwood from them, and being a BBQ specialty shop they don't manhandle the bags of charcoal like the gorillas at the big box stores! @ckreef - I just opened my bag of Fogo Brazilian Eucalyptus wood charcoal. This stuff is like cocochar - burns a long time and almost as hard to light! But, I'm liking it as much as the Cuban Marabu stuff, if not more.