Keeping busy

Hey, TVWBB! Not sure when I posted last, but I know it's been a while. Life's just been keeping me busy, and haven't made the time to get in here and post, though I do swing by at least once a day to make sure y'all are getting along! I'm still doing my best to keep Kingsford in business, though I've probably fired the Q 10x more often in the past four months than any of the charcoal grills. Here are a few things that I've been doing to stay busy (mixed in a couple new hobbies at the New Year):

Just a ribeye:



Some sausage (spanish chorizo, breakfast, mild italian):



NEW HOBBY -- CHEESE!

Camembert:



Gruyere:



.....and an attempt at whole muscle charcuterie -- Coppa:




Glad to have a lazy Saturday to check in with you all. Keep posting up your cooks, I always get inspiration from the things that I see posted here.

Happy summer!

Rich

Nice to hear from you Rich, some nice cooks you haven't lost your skills.

Beautiful preparations!

Thanks, gents. I'm really jonesing to try that Coppa. It's lost about 31% of it's weight in the drying process, shooting for 36%. First time using an Umai drybag to dry it in my regular fridge.

R

Great photos. You're making your own cheese? Most impressive