scubadoo97

Always sounds better in French. Looks delicious

Raamo, that looks great!

A friend who owns a couple chain BBQ restaurants does a lot of good will cooks using his mobile pit around the area. Recently did one for his synagogue and the briskets were kosher, had excellent marbling and were fantastic. Some of the best smoked brisket I’ve had

My Jap knives are Tojiro and other non discrip carbon steal varieties

Nothing to to about Kosher. Carry on.....

Doesn't ring a bell, not that I could remember. Lamb's Eat Shop , oh yeah. Big slices of roast pork

I have a big container of MSG which I'm not afraid to use

Lunch was a few bites of lasagna followed by an OGD 114 Old Fashioned with a Cuban cigar. Carbo loading. Have a play to go to tonight.

SCO what else. I got to Memphis in '78. My to be wife was at Memphis State in the audiology program. Eyes and ears. Don't remember the Cupboard. Silky Sullivan oh yes!

More Memphis memories. A few of my friends/classmates from Optometry school entered the Memphis in May BBQ contest. Must have been around 1979 or1980. I think it was the 2nd year of the event. This Jewish boy knew nothing about the pig but I was just starting to get into cooking for myself. Hey it's organic chemistry. We came in 2nd in pork shoulder. Served on a cheap paper plate that was limping over as we fed the judges, one who one of my class mates was hitting on. We were drunk as skunks on beer at turn in time. It still has me wondering how we did so well given the odds

I remember Grisanti's when going to school there in late 70's early 80's.

This morning egg on sauteed beet stems

Boneless chicken thighs do really well cooked in a smoker. Other than that I'd stay on the bone

Never seen it under $19/lb I’ve purchased a couple times. Still needed a little trimming. Some parts can be gristley

One of my favorite chipotle condiments is canned chipotle in adobo blended smooth with guava paste. My Dad's family was in Mexico City in his youth then Tampa, now they are all back in Mex City. Chipotle was always a stable in the house. That and pickled jalapeño's

Finishing up the last of the current Cobia supply Seared Cobia with fennel and avocado the fennel was the star. Sweet and delicious

@ninagluck I want to know more about the filling. Looks delicious

Pan fried grouper cheeks with roasted fennel

Those grill marks are pretty impressive

My wife likes fish above all the rest, so for V-Day I made Cobia in a lemon grass flavored coconut broth with Patagonian scallops residing under the surface

I think what went into the barrel to start with is more important than the voyage . But where a barrel is stored in a rickhouse does make a difference in the final product so location has its merit

In a basic form. Halava is flakey

To appease the sweet tooth, tahini and honey

Bottom browned rice was a common growing up. Love it i remember a good dose of oil in the pot before adding the rice.

Feel better. Soon!