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From last night, not actually the weekend but I thought I would share none the less. It was delicious. Pecan encrusted lamb chops and Chef John's 'Fondant Potatoes' (link below). https://foodwishes.blogspot.com/2013/06/fondant-potatoes-creamy-crusty-blast.html

Grateful Dead @ Carolina Coliseum - U of South Carolina 1985 Awooooo! Werewolves Of London! https://archive.org/details/gd85-10-31.oade.connor.8793.sbeok.shnf/gd85-10-31d1t02.shn

Well these potato puffs were from last night. Followed Chef John's recipe (see link below) and added faux Gruyere cheese which is shredded Swiss cheese marinated in a little white wine. They came out fantastic! https://foodwishes.blogspot.com/2018/10/baked-potato-puffs-new-way-to-pomme.html

Here's an excellent recipe I make for either beef or lamb. I just made this on Sunday with some leg of lamb I had cut up into cubes for kabobs. Stew beef works well also. CALCUTTA BEEF/LAMB CURRY Ingredients: 1 1/2 lb. stew beef 1/3 – 1/2 cup shredded sweetened coconut 2 – 3 Tbs coconut or...

I'm kind of partial to "Mash Master 3000".

Here's another one of my standard pies from last Thursday night.

I have only done 1 brisket so far on my Webber kettle grill and couldn't get the right kind of butcher paper soon enough for the cook. I wrapped mine in foil then rested in a cooler for about 1 1/2 hours, it came out pretty good. I have the right kind of butcher paper now and the next time I do...

Dude! - I love hot peppers but I'm starting to sweat just looking at those. I think that your taste buds must have burned out a long time ago. Seriously, nice job those look great, seriously hot, but great.

I bought one of these to use both when smoking (mostly) ribs, brisket, chicken, etc., on my Weber kettle grill and plan to use it to monitor my mash temp when brewing. I'm very happy with how well this thing works. I got an e-mail this morning advertising an open box sale for them and thought...

If you're not allergic to tree nuts and like pecans, here is a simple recipe for awesome lamb chops: - Salt & pepper the chops, brown them on all sides, set aside to cool - Apply a thin coating of Dijon mustard to the chops as a binder, then coat them in crushed pecans - Roast/bake at 350 deg...

schematix - I highly recommend a Thermapen. Not exactly cheap but extremely accurate. I have one (love that thing and use it all the time). I also just bought the Thermoworks 'Smoke' for smoking ribs and such on my Weber kettle grill, works great, very happy I bought it...

St. Louis Spare Ribs smoked for 4 hours with post oak then back in the kettle until done wrapped in alum. foil. These were my best ribs ever! I would have shown it with the bones in the rack, but they fell out when I was putting it on the plate.

Today's adventure: Smoked brisket!

Our first two zucchini from the garden and I'm really liking the lump charcoal and apple wood smoke on chicken.

This was from last night. Shrimp Etouffee which was a take off of Chef John's recipe. Came out very good but maybe a few too many dashes of Tabasco sauce.

The stuffed pizza's I've had, Giordano's, and Gino's East, have crusts that are more like pastry than they are like bread. It works well for that style of pie. I bought a deep dish pan a few months ago but SWMBO is dieting so it's off the table (pun intended) for a while.

Taking a trip down memory lane, I was at this show 33 years ago today. Had a ball! Grateful Dead Live @ Saratoga Performing Arts Center https://archive.org/details/gd1985-06-27.mtx.seamons.fix.92963.sbeok.flac16

Dude - I used to live Bartlett (west of Schaumburg). Still miss Giordano's. Check out this site. I think you'll find what you're looking for: http://www.realdeepdish.com/deepdishholygrail/

OK, truth is I haven't done this yet. I'm planning on making these next week during my forced 4 days of vacation. I think this guy may be my new hero. CONTENT ADVISORY: Do not watch this on an empty stomach. You've been warned!

Cornish game hens with the Weber Grill Honey & Garlic rub, smoked over lump charcoal and apple wood chunks. They were pretty tasty, we'll have to make these again.