Hence considering using a very large plant pot…
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Laying down the charcoal for a brisket, aiming to put it on around 10pm this evening so that it is ready sometime late afternoon tomorrow. Sipping a Ransack the Universe (damn fine IPA) while waiting for the fire to build. Mother Nature has even seen fit to swing an unseasonable warm front (18 C!) through this weekend, where a week ago we were sub-zero.
Come on by if you are in the neighbourhood…
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Just under 8 kg, at least before I trimmed the fat off. Just the point, no flat, but a large one. On about 45 minutes later than planned, took a while to get the right balance of smoke
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Not able to see the photo here.
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Very good work. Cut me off a little slice of that brisket, please!
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12 hours later…just before the wrap
Cutting them is an art I have not yet mastered. Still working through the smoking process - this one is about 2 hours ahead of schedule.
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Sarson ke Saag , A mixture of mustard leaves and spinach leaves curry along with a roti
Kid comes up and says, this is bullshit , why aren’t there any paneer pieces in it ?
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Easy crustless quiche:
10 eggs
splash of milk
salt and pepper (good amount of both)
Brown off some onions and peppers, leave to one side
Brown off sliced bacon
Throw half a handful of grated cheese into the eggs.
Put all the above into a 30cm circular quiche dish
170 degrees for about 30 mins but keep checking it.
Comes out like this, excellent on a diet.
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Turned 50 yesterday. Able to take today and tomorrow off. Just made a special lunch for me and my beautiful wife, favorite meal is surf and turf.
Starter
Crab cakes, jumbo, meaty, full of flavor.
Washed down with a nice glass of chilled Pinot Grigio.
Second starter (I couldn’t decide, so did both)
Tiger prawns in garlic butter
Washed down with second glass of cold Pinot Grigio to finish the bottle.
Gap
Main course
Ribeye steaks (USDA Prime, thick steaks, the best quality and marbling we could find)
Season steaks with salt and pepper, bring to room temp.
Heavy cast iron skillet to high heat, sear steak, cook for 3-4 mins before turning
Turn, put knob of butter on steak and do other side for 3-4 mins
Leave to sit a few mins on a warm plate
Sautéed mushrooms
Asparagus
Spoon warm buttery steak sauce from skillet onto steaks to serve
Medium rare, tender, juicy, absolutely delicious!
Served with a nice bottle of Malbec in a red wine glass, dartington crystal, special occasion.
Sitting down now after delicious meal, with second glass of Malbec. Life’s good!
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Belated birthday wishes. Sounds like you had a good one! 
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Happy Birthday my friend, have a blessed day.
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Happy happy birthday! Next time I’d add a little garlic and rosemary along with some good red (something else as you’re obviously drinking the malbec) to the pan juices and simmer briskly to reduce whilst the steaks rest 
Otherwise, grand!
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Good tip, that. I do that with a splash of balsamic vinegar thrown in for a bit of extra depth. No need for the wine in the reduction to be high quality- save that for drinking.
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Have a sign over the kitchen door “If you won’t drink it, don’t cook with it” The advantage of cooking with a different wine is it gives you two to sample and you then have 2 open bottles.
Balsamic does wonders I agree, a tap of honey or maple syrup too to slightly lighten? Then the classic few drops of soy and you’re there. Is 9:30 too early to start? Damn, work calling. Typical!
Happy cooking all and never forget, a great chef blames his wife for slicing a steak in his fav non-stick pan with his sharpest knife 
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This whole steaks done in a pan thing seems dodgy.
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When it’s too cold to go outside for a barbecue, my SKK grill pan does very nicely.
You can only do one steak at a time, granted, but you just do them in order of who likes their steaks the most cooked through.
Mine is invariably last.
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This sentence is a logical impossibility.
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It’s like broiling it. I dunno , not a fan.
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I’m a soft southerner.
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Happy Birthday.
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