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I'll make this short since there are no Webers, and, for that matter, no cooking! :) Lucky's had bone-in butts on sale for $1.99, so what's a guy to do? I don't have time to do a smoked sausage, so opted for my current favorite fresh bratwurst - Wisconsin Bratwurst. This is an all pork...

We always have a big breakfast on Xmas morning after opening up gifts. My sister makes a killer coffee cake, I whip up a pile of scrambled eggs and bacon, and my wife is in charge of mimosas. Had to get the holiday bacon ready to go, so started a belly split in thirds back on 11/22. Two of...

It's been a whole two weeks since I made my last batch of sausage, and I'll be darned if my friends didn't eat it all! :) I'm not mad, of course, that's what I made it for.....BUT, I needed some for my freezer!! Geared up starting yesterday when I found an 11.5lb pork butt on sale locally. I...

I'm flying solo for a few nights, which usually means some lamb since I'm the only one who lives here who likes it! This was a rack of New Zealand lamb from Wild Fork. Hit the rack with salt and pepper, then coated it with a mustard/garlic paste (~3Tbsp dijon, 1Tbsp olive oil, minced garlic to...

It's that time of year......time for ghosts, goblins, and chili!!! I'm still faithfully following my go-to recipe for Bill's Dark Matter Chili, and I have already gotten calls/texts from 6 people checking to make sure it will be on our menu at the annual Halloween party tomorrow night! :) This...

Made some tweaks to a "Wisconsin" Bratwurst recipe that I found online, and really liked how they turned out......not sure this makes them California Bratwurst, but what's in a name, anyway?!?! Thought I'd share.... I will list this formula using percentages for the ingredients that are added...

Just a random collection of stuff from the last week..... Hadn't stuffed any casings in a while, so on Tuesday, I ground up some "country style ribs" from CostCo (which I think we all know are just sliced up pork butt, pork belly, and chuck roast. I knew I wanted to make some Snack Sticks and...

I put my trust in @Brett-EDH with this one..... 5% overnight brine, 230-250 until 160, then wrapped tight and fridged (like in HIS POST)! This was a ~4+lb, bone-in breast from Wild Fork, and took about 4.5 hours to reach the 160 mark. We'll see how we did tomorrow! Dusted with rub, and just...

I've been on a serious paella kick lately, trying to dial in the dish to where I like it (....and, because it's just so darn good!) Last night's was my best yet. Pretty close to a traditional Paella Valenciana, though I added chorizo which purists will say is "not allowed" in a Paella. Well...

Recent posts by @Brett-EDH and @Darryl - swazies inspired me to whip up a dish of pasta......and, really, Lo Mein is really just a Chinese pasta dish! This dish also gave me a chance to use my favorite work and paella burner, my Mastertouch Redhead!! I won't post the recipe for this one, but I...

The formulation below includes Cure #1, which is required if you are going to smoke the sausages. If you opt not to smoke them, increase the percentage of salt by .25% (or whatever your preferred salt % is when making sausages.) Meat: Pork shoulder, and any fat trimmings or belly needed to...

A mild, Polish sausage that can be made as a fresh, or smoked sausage. The formulation below includes Cure #1, which is required if you are going to smoke the sausages. If you opt not to smoke them, increase the percentage of salt by .25% (or whatever your preferred salt % is when making...

Been lurking around, just not posting much as I haven't really cooked anything new of late. While these aren't new, I haven't linked up any ground meat in a while! :) Recently made up a couple of small (4lb) batches of two of my favorite sausages..... Polska Wedzona (a mild polish/kielbasa)...

I mentioned this in a prior post, and things finally aligned to get it done! I received a Vortex (Med) as a birthday gift, and my first thought was that it would make a great wok burner for summer wokifying. Today was the maiden voyage, and it was a success! First step was to slice up about...

My wife told me yesterday that she was going to be out this evening, so I let my daughter pull something from the freezer. She chose..... Smart kid! Picked up some corn and cremini mushrooms from our local produce stand, fired a chimney of charcoal in the redhead kettle, and started prep...

I don't fire up the kettle very often these days, but a recent vacation grill experience reminded me how much fun it is to play with charcoal! :) So, tonight, my redhead Mastertouch got the called in from the 'pen! I had a rib roast "cutoff" that needed to get eaten, so got after it! Seasoned...

We all have stories of the grills that we have been subjected to at a vacation rental. Condition, brand, cleanliness, no grill at all, etc......most of the stories aren't good. Well, I'm on a beach trip down near Castroville, and imagine my delight when I pulled the (very nice after market)...

Last night, we had my sister over to celebrate her birthday. In honor of the Mexican victory over the French on May 5th, 1862, I decided on making up some carnitas and fresh flour tortillas for tacos. This cook is a redux of THIS ONE from 2021, and I employed a couple of the tweaks that...

Last night was my turn to host Steak Club (#73 since we started in June of '17.) I went with a classic.....ribeyes. Picked up some decently marbled choice specimens from CostCo. They were a little floppy/loose, so I tied them to keep them uniform, then gave them a salting, and rested...

It was just my youngest kiddo (19) and me home for dinner last night, and she requested pizza. Who am I to deny such a request?? I've been working on a new "same day" dough recipe, and I think I nailed it (at least yesterday, time will tell if it's repeatable!) It's just 00 Flour, water...