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Chicken thighs are out of the blast chiller and into the Profile. The plan is to smoke with cherry, 93C for 6 hours. Two thighs were rubbed with Penzeys Jerk and another two with Penzeys Singapore seasoning. Sadly I've forgotten which was which.

Cats are people too.

I wouldn't.

After visiting the black Madonna of Rocamadour … … we were on our way back to the hotel when we passed what looked like a makeshift parking lot with a huge sign saying „woodfire-grilled meats“. Of course we stopped, got a table and ordered. They recommended two menus for the three of us, and they were righ about the portion sizest. Wine, wster & bread arrived … DWs choice: salad with country paté, semidried duck and cured duck ham … And for me salad with roasted bread and house-made foie gras mi-cuit - it was fantastic. Mains were grilled trout with bacon stuffing for DW … … while little one and me demolished the grilled lamb. So juicy 🤗 Dessers were a lavender infused pannacotta … And the local specialty: warm nut cake (very moist) with vanilla sauce. Very full we drove home and enjoyed the sunset from the hotels porch while sipping some whiskey I just happen to have in the car 🤭

When dry brining chicken, does one first apply a marinade (or fish sauce)?

@JoNorvelleWalker MC is the Cat : I Vac and Save. pretty much. new freezer is , 2/3 or so += full but its Frost Free !

The spareribs were another disaster. They looked delicious after three hours. After the allotted six hours the meat was dry and crunchy. Not quite as bad as the last try, but not pleasant. Most likely the remains will flavor beans. The potato salad I served with them was excellent. So far hamburger and chicken pops are perfect. Pork belly is close. Beef ribs are good but need more work (additional test material awaits in the refrigerator). Smoked bluefish was OK but I overdid it on the brine. Meanwhile a package of chicken thighs is in the blast chiller. I wanted skin-on thighs but Whole Foods sent skinless. The thighs will get a few hours being blast chilled but not overnight. I put them on a rack (a CSO rack actually) in an hotel pan on the higher shelf of the blast chiller, directly under the powerful fan. @rotuts if I may ask, I infer you and MC are but two people. What do you do with the large quantities of meat you cook?

We were in a few different clubs/mailers - but down to a single one at this point. Although when tariffs kick in, maybe we should be buying more wine from California (with the only problem being I tend to enjoy old-world wines more).

Thanks, been on their mailer for yrs

Some high-end grape juice there, @Paul Bacino !

With SummerSlam

Just to be slightly pedantic, the wine pictured is from Abruzzo, made from the Montepulciano grape. In Montepulciano, you were probably drinking wines made with a high proportion of the Sangiovese grape.

Salt or pepper never appears on Chinese tables, at home or in restaurants, irrespective of pandemics. I always carry these little sachets. OK it isn't freshly ground pepper but in an emergency...

you can get heat deflectors for not much money on eBay that fit these mini kamados, one of those with a foil tray with some water would make a great indirect setup. but really it's just delaying the inevitable, I'd probably save the cost of the deflector and get a full sized one!

Upton Tea ships tea in resealable light/air/moisture-proof ziplocks, and a small quantity can be purchased for travelling purposes. Also these tea bags (with stick) are perfect!

Very good 😄

This reminds me...during the pandemic, when some restaurants first opened and partitioned off tables, sanitized everything, etc., one of the things was they put no salt/pepper or menus on the tables (you had to look online). So, my sister bought me the tiniest s/p grinders ever to carry in my purse. I did and I kept them in a ziplock bag, but somehow, pepper ended up getting out and into my purse. To this day, I will pull something out of my bag and it smells like pepper. Cracks me up!

Ha, yes

I think not. Where I live they might miss out the salt but the chilli? Never.

You're just a few steps away from one of these https://www.etsy.com/uk/listing/1386588423/hot-sauce-belt-holster-mini-2-oz-travel?ls=s&ga_order=most_relevant&ga_search_type=all&ga_view_type=gallery&ga_search_query=tabasco+holster&ref=sr_gallery-1-4&organic_search_click=1&content_source=acd68fb8-9234-44b6-ba7a-66c80b5853ef%3A58b659375fdffede40d17fab655d07ccdac3ca37&logging_key=acd68fb8-9234-44b6-ba7a-66c80b5853ef%3A58b659375fdffede40d17fab655d07ccdac3ca37

Always upvote Saint Billy

I agree!

Here in China, every day I carry sachets of salt in my wallet in case I come across hotels serving what they imagine to be western food. They never season it! I think that is largely because they are more used to reaching for the soy sauce for seasoning. When travelling wider I also carry ground coffee (which I grind myself).

Yes it would have worked better with 3 tacos and the same amount of filling.

They look delicious but how on earth do you pick one up?