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The renown Mr. Brown showing some color....

In response to @vinny 's post on Tuesday: I always used smoked paprika from my local restaurant supply store...unless....I make it myself. I've grown the peppers from the seeds in this link and have successfully dried and ground a wonderfully spicy paprika at home ( Utri Pepper, Hot Pepper...

Found some fire sale lamb loin chops. Marinaded in some garlic, rosemary and oil. Cooked to 130*F away from the bone. Was pretty rare at the bone, but extremely tender. Served with some hot salsa verde on top, with a side salad and some home made blue cheese dressing (thanks @ibglowin). The carb...

Nice day for grilling, flat iron steak on sale so did some grilled beef fajitas.

Time to make the beer....(reminiscent of time to make the donuts). Simple IPA for when my son comes home in about 3 weeks. Have an Blonde Eagle Ale (actually a lager) in the works already...

Finally have a mostly free (schedule wise) Saturday. Wifey home to study and take care of the doggie, daughter to work at 7:30 am, wifey will pick up at 3:30. Small pork butt on the kettle grill, batch of beer for my oldest's visit in December (he requested a knock-off of a Blonde Eagle Ale from...

Making some chicken stock for soup. Wifey tested for covid yesterday and it was positive. She is absolutely wiped out today, haven't seen her like this very often. Grilling a couple of chicken thighs to add in, she requested a chicken and rice soup.

Bagels for my daughter...

Made up some mojo marinade and used on some pork loins (fattier pork is more traditional). Cooked on some charcoal in the wind and sliced thin for some cubano sandwiches. Yum!

At some point this should become a condiment to a dinner...fermented pepper sauce. Just started this week, should ferment for a least a month. All kinds of peppers (from Uri paprika to orange habenero) with onions and pineapple in a 3% brine solution in a 1 gallon big mouth bubbler. Shouldn't...

Was pretty wet this morning, so started a same day bread, some sourdough discard in it for flavor. Got one done, other holding in the fridge until I get pizza done for dinner. Neighbor wanted hers early (by 5 pm) so had to stop bread production to get the pizza steel heated.

Welcome to WMT Chris! Your definitely in my neck of the woods, I live up in East Berlin (Lake Meade). Maybe sometime we'll run into each other (I'm going to Hanover this afternoon to forage for food).

I occasionally try and eat some healthy things (bacon, pulled pork, fatty beef, etc) so grilled up some spicy Italian sausages and made up a kale/sausage sauté. Yum! (tonight I'll go back to health food - pulled pork)

Nothing like some Hickory smoke wafting past your nose on a beautifully cool and dry afternoon.

Yesterday and the day before, with so much football in the air, I had to celebrate and practice making some fall type food, snausage! I was toying with a german sausage recipe that @ibglowin uses, but decided on a English banger recipe. Let hang out in the fridge uncovered for a day to dry up...

Ah, finally, FOOTBALL! One game on Thursday is nice, but a bunch on Saturday and Sunday, priceless!

For once in quite a while (going on 3 weeks) we had a chance of rain today. In that three weeks the lawn went from lush for August to normal brown on top of a hard packed soil. Today we got 1.13" of rain in 103 minutes (my brother a mile away has a tempest weather station I can access on the...

Wifey was out eating dinner on the front porch, weather around here is pre-fall like for another day, then the 90s come back for next week. She said the yellow jackets were pestering her pretty bad, I've noticed quite a few of them when I'm grilling, so I knew I had a nest somewhere nearby...

Did you unwrap, move out of the wrap to be standalone on the grill (ie. no foil underneath)?

I normally get the whole rib, no trimming and trim it myself. There was plenty of fat on these and they were thick as could be. They were only about $7 at BJs, so I couldn't resist, I just needed to cook something outside for a change, lol. Edit: Actually I think I got them at Weis, $2.99/lb...