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Woke up and did dishes ( a month of hand washing every day, waiting for parts for dishwasher). Fed a levain for another lesson in chocolate sourdough, started a slow simmer on a Texas red chili, bottled a gallon batch of Saison Au Miel, brewed a gallon batch of a Belgian Tripel, and now just finally chilling with a Bloody Mary, occasionally stirring the chili, and giving the bread some love as needed.
how’s your day going, what’s happening in your world.
Thank you for going to say your respects. I’m Rey sorry to hear that you are losing a friend. Thoughts to all those about to be hit by hurricanes as well.
Here we offer a collection of homemade spicy recipes that focus on big and bold flavors, including spicy meal options and dinner ideas, making your own seasoning blends and so much more.
Very quiet day here. Weather is crummy so no outdoor cooking. Watching the Brewers game on TV right now. We’re up 4-0 vs the Twins up in Minneapolis. Going to warm up some leftover brisket in the SV for dinner. So just chillin I guess.
Woke up by th cat at 0500~ish
Drank summa yestidays coffee
Switched over to bourbon an coke
Run outta bourbon, now Apple Pie Moonshine,,,
During alla this, snackin on some Brisket burnt ends, with Hot Vinegar sauce...
Good Sunday, so far!
Today my wife is taking care of dinner. Italian dripped beef in her insta-pot. I did some yard work, cleaned out the shed a little and finished taking apart some pallets that I will be using the wood to build patio chairs to go around the firepit. The power tools are put away and now I'm sitting enjoying a cold PBR.
LSG Adjustable Grill/Smoker, MAK Pellet Grill, Large BGE with Several Attachments from the Ceramic Grill Store, Weber Gasser, Cast Iron Pans & Griddle, Grill Grates, Mostly Thermoworks Thermometers, Avova SV Stick, BBQ Guru Controller and Fan
Watching the Twins (get beat) and a little Golf. Smoked some Small Tomatoes on the MAK. Planning a Pizza for supper. I'll post it later in the SUWYC channel if it turns out...going to be kinda out of bounds with some different toppings.
I smoked a tri-tip for my Fantasy Football draft only to find out at the last moment that I was going to be the only attendee. I got the hint and drafted from home online. So the meat is in the Cambro. I have to decide if I want to have it with rice or to slice it up for fajitas. I love my Cambro. It gives me hours to decide. Because you started this post Richard, I am going to let you make the choice for me - fajitas or meat and rice?
Retired, living in Western Mass. Enjoy music, cooking and my family.
Current cookers Weber Spirit 3 burner. A 22" Kettle with vortex SnS and OnlyFire pizza oven. A Smokey Joe and the most recent addition a Pit Barrel Jr with bird hanger, 4 hooks and cover. ThermoWorks Smoke 2 probe, DOT, ThermoPop and a Thermapen Mk4. Recently added 2 TempSpike wireless meat thermometers.
Woke up late. Chilled awhile. Then started grill up for small 1.5# Tri-Tip. Had the butcher cut that size. Just me and my queen. Did cold grate on SnS. Followed SnS YouTube video found on their site and under M.H's recipe. Have done it b4. In cambro wrapped in butcher paper. Pat's/Giants start soon. That's about it.
Sat today around the ‘ool with the wife sipping homemade margarita’s
Another really humid muggy day here so did mucho , nothingo
Something I’m really good at
Kroger had pork loins on sale, so I’m smoking/grilling one as we speak. Bacon wrapped and stuffed with jalapeños and cream cheese. I’ll post some pics later.
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