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That's brilliant Tony. Wish i had one right now.

Bill that was over the top fantastic. Great fishing, great food, great pics.

Looks legit. Heck, looks fantastic!

Hey all. I've been enjoying everyone's posts here; I don't always comment, but I do love to see what everyone has been up to. Our little, semi-shaded garden finally produced some respectable vegetables this season. I tried some new chilies this year: Anaheim, Poblano and Holy Mole. The mole...

Beautiful ribeyes Jerome. Um, is that a Nenox Desert Ironwood Gyutou? Beeeutiful.

Elegantly simple. Then again, it's the simple things in life... ;)

Thanks to all for the kind words of support. JimK - actually I ate dinner alone that night, so I just microwaved! Ordinarily I would reheat in the oven, with the brisket covered.

Chris, I never foil my ribs, but I like a bit of chew. If foiling ribs, cut your time down. Looks great from here!

Love the loin. Bravo. Also noticed a tasty, unnamed rustic (fruit?) tart in the background... ;)

I haven't done a brisket in ages, so picked up a 12+ lb. whole packer Angus. In an effort to improve my brisket, I decided to brine briefly with the idea of producing a moist brisket flat. A 2-3 hour brine was suggested. Sing along with me: "A three hour cure..." Basic brine: 4 cups apple...

That is a lot of great food, but the action shot of the short ribs is astounding.

Great stuff Tony. Lamb and scallops, two of my favorites. Love the cherry red OTG too.

Great looking salmon! Nice job.

Tremendous. Love seeing the whole process. Bravo! Did the brining help retain moisture on the lean cuts?

Nice going John. I did a turkey breast myself last week and was pleased with the results. I'm sure yours will look great -- looking forward to the sliced images.

Thanks for info on brining Jeff. And thanks to all for your kind comments. :)

Ok, been wanting to do this right for awhile.... Brine-cured a 3 lb turkey breast lobe (boneless) in per Ruhlman/Polcyn's basic cure. Mine in fact was even simpler. I skipped the herbs in the marinade; not sure they'd come through with the smoking process, so mine was sugar, salt, curing salt...

Thanks Dwain. Cheers.

Woot. Looks mighty fine. Crabs and ribs? Count me in.

Dwain, I've been thinking of doing that for awhile. I usually remove the pork ring after I smoke the bacon. Do you think it would still work?