Tyrus

I hope that boat was shown to show a comparison and not actually used in it's capture. Danger Will Robinson!

Got to ask if you quick boil and then dip in ice bath the asparagus prior to grilling. The reason being is that I once was on a cruise and asked the chef how his asparagus came out so tender, freshly green and without the chewy ends. He explained the prep as two steps and it's been tender asparagus since. That said, it would only enhance the flavor upon grilling

Looks good. Heritage breed may I ask? Are they the common breed to buy at the store or are they special order? On the eastern shoreline it's more of, What you see is what you get. Keep eating the Sriracha and you may have to cool down in Italy. Nice cook

I've got a bread machine but it's been in the box unopened for 15 or so years,,a Sunbeam. Yah, thought about crackin it open but then I realized there's a great bakery in town and that thought soon faded away. Maybe MacKenzie would offer to tour the States { she bakes well especially Saturday nite } and help you out Chanley. As for you Pequod there is certainly no chains on you ….there around the bread. Bruce, need a good bread machine as back up. Good luck,

A nice well balanced Brew. Cheers too you

Some like it HOT. Did it come with a poster of Marilyn Monroe? With all the spice and I do say attractive lookin bottles would you be posting Cajun foods now?

Wonder what sauce he'll pick? Does it matter? I don't think so

Just wrapped in aluminum some corn tonite and placed it on the smoker while searing up a couple of steaks. Well, tooo say, that kinda corn ain't in the far east yet. Enjoy

Love brisket especially when done right. I've dried a few and carried on because the effort reward always weighs out the loss. ,,, does that mean failure or harm, NAH but it does mean , stay in the game, probe and watch your the meat visually, become able to see the change, be observant and the rest ,,well,,it becomes a history. Things only get better, I do believe. Amen

Glad the weather has broken and your enjoyment has bloomed, a day to remember

Keep the fire going, we all strive to find something magical.

Looked real pleasing Tekebo and I'm sure your guests thought as well. The two main ingredients when cooking a brisket are patience and time, deviating from the game plan is a roll of the dice. Then again sometime change is good, glad it all worked out. I also sometime have 2 or 3 cookers running at once but lately I've made sure to have a pencil and paper handy with time and temp on each especially if I'm having a few. And for some unexplainable turn in events it all works out in the end.

And.

Very unique display of heat deflector going on there. Many years ago I use to go to a live poultry and rabbit shop of Portuguese ownership. I'd order say'a 5lb. rabbit and the proprietor would grab the rabbit from the cage and before he turned the corner from the public store he would hit the rabbit on the head with a small club. Old country in the new country but, at the time it was acceptable. However, the image has never left my mind. Sorry to disturb you, but aside from this I have always favored the German preparation with of rabbit with potatoes and sour cream. The Portuguese have spices that compliment this game as well. Spinning the rabbit as you did looked well done as to say good show. In the pot or not I think the game is somehow overlooked and forgotten, thanks for bringing it to the forefront, I will endeavor to look for it again,.....preferably wrapped.

Somebody is eating well. You forgot the wine or your preferable choice, anyhow, a great southern delight.

Some loose cedar shingles should get you by for the time being

Don't forget to give that puppy dog some BBQ.

23 a good number. 30 years on a weber minus 23 = 7 and thats a lucky number. You should have no problem. Good luck

That was nice of you to open familiar family and cultural treasures. I still have trouble pairing my chicken wing sauce to my beer for the nite. Ah, it's difficult but, I'm glad you find the road to the world as open. Mae West would say, so many men so little time. Such as it is with spice, always looking for the perfect combo. Keep on kookin

Had to look that one up Tekobo thought it was a dried bug crushed up but you didn't disappoint

True BB..Q. Decent looking bark goin on there. Nicely done, a science project with all the graphs.

To be expected. He musta smelled one of your cooks and was late for the invite.

Nice job, almost looks like walnut but, I assume it's not indigenous to Austrailia

Looks good, like Moroccan taste. Can you equate the results using a traditional bean pot vs the tagine in the KK and expect something close. Was the country friendly Syg aside all the drama in the world? Good post