Author: doug

Today I learned that you only need to smoke beef chuck roast to 155 °F for it to be quite tasty — if you have cooked it sous-vide at that temperature for 48 hours already.

A charcoal chimney needs to have holes in it to function properly. Over time, though, it can develop Additional Holes which are not helpful. And when you start to think it might be wise to renew your tetanus booster after using it, it might be wise to invest in a new charcoal chimney.

Kudos to Weber for the one screw that can be removed to take off the plastic handle, then the rest of it is recyclable metal.

I smoked a 3.5 pound pork shoulder roast for my birthday this year.

The view from Halibut Point State Park (Rockport), a former granite quarry. Looking west toward Ipswich.

I told myself, as we went to spend a few days in Rockport, “I am not going to take a photo of Motif Number 1. It’s overdone.” But: the light was perfect, water was like a mirror, and the boats in the marina seemed to be facing it with reverence. What could I do? So here is my photo of “the most-often painted building in America.”

Happy 4th of July. I bring you ribs smoked in the face of adversity (OK, rain, not actual adversity).

Rain shelter made from an old poncho, the patio light wires, and a tent pole:

 

We went to a BBQ in honor of Kat and Bob’s birthdays. Here’s the birthday girl.

Some more attendees:

Here is the swag I chose for my 15th work anniversary: tabletop wood-pellet smoker, Japanese-style (though German made) vegetable knife (nakiri), pizza peel, and a cheap but cute Bluetooth speaker. Not shown: a new electric power washer, replacing the broken old one.

I keep a little stash of condiments at my desk at work, and grabbed 3 packets of soy sauce for my sushi lunch today. Or so I thought. Good thing I realized my mistake in time.

I spit-roasted 5 pounds of boneless leg of lamb and had some friends over to help eat it.

The potatoes stole the show.