Tyrus

What? No pickle? That looks tasty as you stated, now if you had placed it in the frig, firmed it up and later sliced it on a conventional deli slicer razor thin it would open a new road. However, you certainly can't beat that action shot. What kind of mustard is that, you know sometime half the battle is having a good mustard, I like em all, some more than others. Spot on color for the Pastrami, and a crusty bread, decadent and sinful.

What did you put on to accomplish the bark? Also the fat removed looked like a good addition for a sausage from the video.

Nice knives David and Brain Doc, beautiful instruments. A short story related to edges, knives and to Basher whom has been absent for a bit, anyhow he had suggested a sharpener called Work Sharp with a blade grinding attachment. Low and behold that attachment came in handy when I brought my planer knives to the local saw blade sharpener to take a look at. He quickly stated it was out of his realm and he couldn't guarantee the work. I was in a pinch and having no spares, the capabilities of the device I had were put to the test and the knives surprisingly were given a second life, even though they were considered throwaways. Having a real knife of quality requires a sharpener of the same. One I have seen mentioned here was the pivoting stone that sharpens the held knife fastened in position. It reminds me of a device I used to sharpen my chain saw blades. Anyhow, what I'm saying is that whatever tool you have at your disposal at the time, regardless of your expertise, you'll never know unless you try. I believe one could accomplish a fine edge even if you only had a piece of sandpaper and bit determination. Or at least enough of an edge to get you by.

Ok, since you have a few of them, which one are you most gravitated too? There is a lesser and there is a more, I'd like to know, no hiding the truth now. It's like squeezin a lemon, you never get all the juice...so give us half a lemon. By the the way, nice pic, where's the crunch? I know , just around the bend.

I have the Avid Armor A-100 counter addition for the last 9 months, profile, size and use of handling were my thoughts. So far all is good, many uses, a few minor errant problems but nothing to run from.

Everyone must be eating out, so chicken wings & potato and onion Perogi were on the plate. An interesting addition also if you are unaware was Black Garlic to the left of the plate. Now it doesn't have a strong flavor yet a more sweeter/tangier bouquet to it. Whatever was lost in the translation of aging came out differently with a pleasing taste. I feel it's better served with a Caviar, shrimp, on a good buttered bread, a charcuterie board aside sliced meats etc, or on it's own. They peel easy and clean, they are expensive I thought, 3 good size whole clove garlics for $15.00. I found them at a farmers market in the Berkshires of Massachusetts and I obliged. Something different, unique and applicable to the imagination. I'd be interested to know if anyone else has had these and what their thoughts were. Just a thought . While preparing supper I heard a clatter above my head in the trees, it turned out to be a Red Tail Hawk sitting on a branch surrounded by 4 Ravens. The hawk didn't move and the ravens pestered him but kept their distance. My camera is old and I thought C6Bill would have captured the feathers or at least the moment because they were at a stand off for sometime.

You know I forgot I cooked last night also, up on the Santa Maria, a short one except for the potatoes , they take a while. This is it, marinated Asian Fusion steak tips, yummy.

Purdy as a picture, but I saw these at the Butcher and remembered it was an Aussie favorite.

I pulled a big chunk of something out of the freezer last week, been sitting in there for about a year wrapped nicely in a vacum. So it was, and now it's gone, yes a pastrami with mustard and slice of cheese is fantastic. I believe I approached mine just like a brisket to cook, wrapped in paper, and all red on the inside upon slicing. Go for it, you won't be disappointed. You never know what's in the freezer until you start moving things around, it's almost like Xmas.

Yah, you did the right thing coming here, honest people will cover your back, hope it all works out.

Crack it open and start a fire

Whatever way you break the bread, those look inviting.

Many years ago I used to frequent this Portuguese bar called the First base Cafe. They served Periwinkles a small whelk or seafood snail that was served in a bowl with a 3" steel pin used to pull them out after they were cooked. Their shell was black in the shape of a snail and I believe they were 50 cents and were very tasty. They were commonly found around the coast gathering and clinging to the rocks in thousands and all you had to do was scoop them up with a hand.

Meat, potatoes and corn, it doesn't get any better. Well, actually it does but I'll take that 3 days a week for sure. Bon travail.

Had to look that up David, I see it's a fruit tree that imparts a mild taste to meats. Generally, all your fruit and nut trees are expensive, in demand and harder to find. No lychee trees in my neighborhood sorry to say, you'll just have to stretch it out as best you can.

23" side to side inner diameter will be your 23. For some reason it doesn't look like my 23, be it the pic or angle it was shot, the top has straighter sides so I'd say it was a 21 by appearance. this is my 23 same pics almost. Notice the sides are rounder. Ask what the inner dia is side to side where the handles are at it's widest, the very top of the refractory,

That's a third of a cord, 3 of the 8 ft by 4 ft racks with 18 inch pieces is a full cord 128 cu ft. $85 is good considering if you pick up a plastic wrapped bundle at the supermarket it's like $7 or more. Like I said, split it again and your wood dries much quicker.

Not at all. $85 for a third. I'll PM you with the particulars.

Marinated herb pork loin with scallop potatoes and a rack of all maple wood. So I found a supplier that has all sorts of different wood and sells it by the cord or 1/3 as pictured here. He generally supplies wood for your wood stove use but has at times deliveries of apple or hickory come in and is willing to sell them at the same rate, beautiful. He has his wood stacked on racks so you knew exactly how much you were getting, I liked the presentation, so I made one to keep the wood off the ground. Maple has a nice middle of the road smoke, not to light and not to heavy, with a sweet impart to your food. It also burns well and gives a good coal bed and dries quickly if you bought green. This should be ready by the end of the summer, splitting into smaller pieces will only speed up the process. I've already cut up a few bags of maple chunks to toss into KK or add to the smoke pot. In the Santa Maria, the offset or the KK a good smoke is what you need.

Cook it fast or cook it slow, but pull off if you like a med rare between 130-40. I prefer it just a bit past 140ish and let it rest as all meats before you dive in. Marinate or seasoning is a personal thing and there again I prefer a Balsamic 24hr bath for a unique taste with rosemary of course and some garlic. Baste it up as it turns with a favorite of yours, a sweet crusty shell of some sort, it adds to the taste. Too bad Basher isn't chiming in, I know this to be one of his personal favorites, he has a frig dedicated just to lamb

As long as you have all that nice beer equipment and your KK you'll be fine, life's simplest pleasures. I hope you didn't sell the equipment with the other house. Oh, one other minor incidental, do you see that glass fence, I can't, that might come back to bite you, you know just sayin.

Cooking the last meal meant par/boiling your ingredients in wine, so I thought saving the broth and using it with a few additives like onion, garlic, butter, chive, lemon and some olive oil would revive the mix. Good, no plate, the pan was exceptional to taste and the plate held the shells. Mussels and little necks/Quahogs/////Mussels Mariniere.

Wait a second, how big is Melbourne? It looks like your average neighborhood area, north, south, east and west a stones throw from the corner.

You have to approach this scientifically, first open a can of beer. Actually, that comes later, always getting that out of order. Hold everything, it's best to wait, that beast is heavy and certainly requires some help, two heads are better than one, and a third in this case is added insurance. It's a moment to share, can't hog it all to yourself. Good luck

Yesterday afternoon it was a seafood casserole with 1lb shrimp, 1lb bay scallops and 2lbs Cod slathered in a creamy buttery sauce, topped with a bread crumb cover and cooked with a chunk of cherry out on the 23. I used the small locking basket with one chunk of wood fitting it over the fire while using the basket splitter. I used my stainless diffuser plate to accomplish an indirect and a workable temp of 375/400. Perfect, the smoke you get off the KK imparted into your food can't be duplicated at even your high end restaurants in a casserole. So there it is and unfortunately there it goes also because all that remained after the guests left was this small plate, I managed to capture it on film before it disappeared too.