qundoy

Sweet!

Elgin "Hot Guts" sausages are legendary! I lived in Bastrop for several years, i would buy the sausages from a butcher on the south side of town. Hogs coming in the back door were sold in the cold case at the front of the building. Wish i could still get them that fresh.

nice work tekobo! looks delicious

Nice work, looks delicious

I scream you scream... Squash ice cream. Very unique desert idea.

LMAO...

Hmm... the cap is red

Tyrus, thanks for the heads up on the Moroccan spice. I really like the Berbere spice. The Bachans is a white bottle labeled "sweet honey". I was worried when I bought it that it might be too sweet.

Smoked a lamb breast today. This is my 2nd attempt with this cut, the first time was pretty much a disaster. Lightly salted them for an overnight dry brine, coated them with Berbere spice early this morning. On the smoker at 230 degrees. Finished the ribs with a coat of Bachans Sweet Honey Japanese BBQ sauce. They turned out nicely, the sweet sauce and berbere spice rub worked well together. I'm looking forward to cooking these again. Enjoy Steve

That is a very impressive squash. It all looks delicious.

Sausage peppers and onions... thats a fine sandwich

BARDSLJR The baby back rack in the pic looks delicious.... I'm off to the store for a rack of ribs Steve

Oh my, that looks delicious!

WOW! Very impressive.

I agree with C6Bill

Cooked a sirloin cap with potatoes and asparagus. with a nice spicy chimichurri. Prepping for a nice Sunday afternoon sandwich... sorry no pics of the completed sandwich, it was pretty special

Nice meal Tony, looks deli

Beautiful birds.

I had a severe craving for a nice sandwich yesterday. The scratch that cured the itch... roast beast, turkey, hard salami, swiss cheese, onions, tomatoes, olive tapenade, oil and vinegar, on pumpernickel. A nice cucumber tomato salad on the side.

I've been wanting a nice bowl of chile for the last month. Finally got around to it today. Smoked a chuckie, simmered down the Chile, put it together to simmer for approx 3 hrs. The chile took a spin in the blender then thru a fine mesh sieve a few onions to add some texture

magic erasers.

Todays lunch. Pecan crusted rack of lamb with mashed potatoes and mushroom gravy. On the 23 direct, 400 degrees, IT of 130 degrees, rested about 15 minutes. I mixed an egg white with Dijon mustard for the binder, the egg definitely added some grip for the pecans. Enjoy KooK on Steve

Beef rib cook. Corn, squash and peppers cooked while the ribs rested.

Nice work Munschie. Those look delicious

A nice sunset from Main St. in Post Tx.. My wife and I stopped in Post as we traveled back home from Ruidoso NM last week.