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Soaking overnight with oxyclean keeps mine almost original when it finally gets bad. Rinse and wash good afterward.

This is how our hive ended up when we got word of the severe cold snap and how long it was going to last. Still alive. Where are you at

Over the winter while my smoker is tucked away till spring and I want brisket I use a Atlantic Brisket recipe. Might not have bark but it’s so tender and has off the wall flavor.

Korean Barbecue Plate: Marinated NY strip steak, Jasmine rice, Matchstick carrots, Cilantro, Shitake mushrooms. Homemade spicy Korean sauce. Very good tasty meal, will certainly do again

Looks great

Had to make another with my San Francisco starter. The first two found another of our friends home. This one is ours!

Ragù of Beef and Red Wine with Fresh Homemade Wide Ribbons. Washed down with a bottle of Brunello. It was fantastic.

We just finished the last of a 19 lb Turkey- really good with all the fixings last night. Needed something Red after that. So made a Baked Penne w/portobellos, sweet Italian Sausage And home made marinara. Washed it down with a 2015 Brunello from Italy. I’m a happy man.

For the past 5 years I’ve been using Heritage Artisan Patent Wheat Flour from Bay State Milling Co. Ma. Sold by GFS. 12.5%. And have had excellent results. Any problems with the bread has been my fault. I buy it by 50lb bag. A 50lb bag will fill 2 five gal food grade bucket.

Not sourdough but my white peasant bread. Just like Italy (but unlike Italy salt added). Similar to Carrabbas dipping bread.

Interesting situation.. I have been making a batch of 2 sour dough loaves every week for the past 4 years this month Give one away and eat the other. Started with a starter my son in law got going in Saskatchewan then 2 years later I got a starter from Ischia Italy and alternated them then...

Today’s baking. 2 Saskatchewan starter sourdough loaves and one overnight rye bread for my homemade pastrami.

Sunrise Marquette Michigan a few days ago. 40 degrees no snow. Now we have maybe an 1” on the ground. All is well so far an this is the UP.

My white chocolate, walnut desert bread

Got our WSJ red wine intro offer delivered today. 14 bottles 2 glasses. Paired the 4.1 Toscana with Pasta ala vodka. Really nice wine. Then after dinner we got a bottle of my 6 mo old Toscana to compare with Italian import. Same deep color - Wife said not quite as dry and slightly less...

Welcome from another yooper.

Our 49th anniversary- 4 rib prime rib - 1 loin end rib 3 center ribs. Someone beat me to the first 3 ribs. Baked potato and delicate squash. Washed down with a bottle of The Prisoner, Napa Valley Red Blend

Those look great

Ok Fred. Here is my 26 year old smoker. Made out of 1/8” plate steel. Tucked away for the winter. Yes it’s a little tough monitoring the temp but it can be done. I wouldn’t trade this smoker for anything. Makes you feel great when food comes out like it’s supposed to.. you did it on your own.

Showed off my rye bread from this morning. That was baked to go with my homemade pastrami. And just had a sandwich. Just as good as Katz deli in NYC.