Thank you. Also to you and yours!
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Maybe true!
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that is very exciting!
I eat about 1 gram 86% dark chocolate every night, with one shot of decent Irish whisky after dinner.
anecdotally, it seems to keep my blood sugar down to very good levels (been maintaining 5.5 A1C for years now).
I did say anecdotally… obvs, YMMV
I may be sacrificing my liver to save my pancreas… but, hey, my Dr. seems ok with it (and I am totally honest with her, regarding my “regimen”)
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Hey, the liver is a big boy. Literally, being the largest organ other than the skin. The pancreas doesn’t even have it’s own apartment!
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oh yeah!
and I do loves me some liver and onions with some deep red wine.
ever had tuna liver, fresh from a catch? no prep, just slice and eat as sashimi. you’ll never forget it.
(Warning may contain heavy metals such as mercury, lead, cadmium, as well as ciguatoxin and other contaminants. discretion advised.)
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I’ve never had tuna liver before! Given how much I love tuna, I will have to remember that when I go albacore fishing.
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Putting this here, so cool!
@BakaNeko posted on a different thread.
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Wow, thanks. So cool.
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RIBS.
Couple of small racks from a local farm where we get our eggs. They raise some awesome Icelandic breed lamb, and recently started doing pork. Believe they use mostly Berkshire, but the herd is mixed.
Same place we got the Thanksgiving turkey from this year.
They’re very short and quite thin, so I left the rib tips on there.
I don’t really know what I’m smoking with here. Basically the tail end of a bunch of bags of chips from my dad’s camper that needed to be used. And some stray fine cut stuff from sausage making in foil packs.
I know there’s some pecan, oak, and alder from the sausage blend. The rest of it seems to be apple and maple. But I am unsure.
Otherwise basting with a Lexington Dip and keeping it around 225f.
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it’s Saturday and that means backyard grill-up!
today’s fare: coffe-rubbed, blackened snapper, stuffed jalapenos and grilled potatoes and onions.
not to be overly annoying, but sitting on the porch, under a ceiling fan in 77F weather with onshore breeze coming in off the Atlantic, it’s a good life on this coral rock.
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First layer of mop was after an hour of smoke, then it’s once an hour until done. Or when you hit a stall, basting will basically just stretch out the stall as long as possible. So I tend to stop a few hours before things finish up.
This is after the first mop has cooked down, and the second brushed on . 2 hours of smoke. I loaded the last of the wood chips not long after this so may lay off the smoke from here on out. I think we have a couple unopened bags of hickory, but I hate hickory.
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4 hours. Smokes almost gone. Meat seems to be edging up on done. May baste one more time after this. Should be 1 to 2 more hours so probably best to leave it off.
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how did you get in my backyard?
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To put out the fire just flush? 
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PINK RINGS
Not quite as tender as I was shooting for and the bark’s a bit light. But with how close to the bone these were butchered I was worried about them drying out. Pulled them right around 6, 6 and a half hours. Could have gone an hour longer.
Turned the last 1/2 cup of the mop into a thicker sauce by adding more ketchup, Worcestershire, hoisin and a bit more sugar. Since people complain when I give them sauce that’s “just vinegar”. Which turned out pretty damn good and might be my go to sauce from here on out.
I’ve cooked ribs with less.
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And then the ash and useless bits of charcoal and burnt food bits all get flushed away? I like this idea. I would vote for a domed lid, like a Weber kettle, though.
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