I made some pickles recently.. dill pickles. I basically followed the recipe from Michael Ruhlman's book on Charcuterie for "traditional dill pickle" .. but I added a full tablespoon of smoked and ground Carolina Reaper powder that I made. This should cut the fat on a pork butt and put hair on your chest whether you're a man or a woman
Green tomato sweet and sour yesterday.
All went well. Got the green tomatoes in jars. Let the sugar-vinegar concoction boil to make it syruppy. Poured some hot on the tomatoes and let the remainder cool in the pot as thats what the recipe said.
Turned around for a couple minutes, then went to check on the syrup and I found a frog in it (properly boiled).
Outdoor (bush) kitchen.s are not always that great
I am a big fan of my pellet smoker after being a stick burner for years. I attended a couple professional bbq comps to help with a friends team and saw that a lot of people were using pellet smokers. Mine's a camp chef. This weekend I did a 9 hour smoke of some USDA prime beef plate ribs. You can see you get a good bark and good smoke ring.. and if you want to you don't have to sit there for 9 hours with a beer looking at temps. I've had it conk out on me once because I let it run out of pellets lol.
I've only done one beefchuck roast.. but yes! What a great economical cut that will get you close to brisket town for a fraction of the cost. It's a cut I probably should work with a lot more. The biggest issue I had with it was that some parts did dry out because it does require a 8-10 hr cook. But that happened on these ribs a little and it happens on a brisket (burnt ends)
Most of my dishes for the fowl challenge were done on the braai and posted there, but got some pics left
My weber 47 cm had broken legs, so I devised another contraption for it. Esp because I got no other way to use my rotisserie ring
Chicken, spiced with home made, extra hot, massaman curry paste