Had a couple scrambled eggs with tomato cut up into them as they cooked, along with a slice of smoked provolone, a small green salad. If I get hungry later, I'll just let ya'll guess what I will make, LOL....

Dill pickles. Spices this time included dill seed and dill flowers, coriander seed, mustard seed, fresh crushed garlic, black peppercorns, crushed bay leaves, and allspice berries.

Moving towards perfecting the feta melted with cherry tomatoes sauce. Principe Borghese, Black Cherry, Pink Tiger, and Juliet are the tomatoes. Used Greek Sheep’s milk feta and greek Koroneiki extra virgin olive oil. 30 minutes at 400°, 12 more minutes at 450°. Minced Lorz Italian garlic gets tossed in once the tomatoes come out of the oven. Melted feta, the toasty and burst cherry tomatoes, the warmed garlic, get folded into the cooked pasta with a little reserved pasta water. Red Freddy Genovese and Lettuce Leaf Basil for the garnish.

I might have added a whiff of red pepper flakes when I added in the garlic, but on the other hand it was kind of nice not having any chili pepper heat for a change of pace.

We took a drive back to the Victoria area last Saturday and stopped by the farmer's market again. I picked up some fresh veggies I don't have in the garden and bought some homemade Pork Bratwurst, frozen and raw, and only contains wholesome ingredients. Grass fed pork, water, salt, black pepper, granulated garlic, and ground chili pepper. Tonight I grilled them and we had them on a hoagie roll with mayo, yellow mustard and some homemade sauerkraut, and had some spicy pickled carrots, refrigerator pickled cucs with onion and bell peppers in the mix on the side. This was fantastic, the bratwurst wasn't too expensive at $10 for 4 large ones either. Hubby ate two(these are big, lol) and I had one that leaves him lunch tomorrow. I have some strawberries macerating in the refrigerator for later with some whipped cream for dessert.

Prasek’s Jalapeño Beef and pork Sausage (very mild), an absolutely perfect Carbon tomato (might be my favorite dark tomato) served with cottage cheese, mix of green beans (Emerite, Algarve, Marvel of Venice, and Trionfo Violetto), and DJ’s Boudin. Wife and I devoured this.

Yesterday was chicken thighs cooked to perfection.
Trust me most of the time I don't cook to perfection.
A baked potato with chili powder oli on top made with butter the chicken drippings and olive oil.
Tonight is more baked chicken thighs with garlic powder black pepper and salt.
Frozen corn baked in the drippings chili powder olive oil and butter in the skillet the chicken was baked in.

Post chicken corn meal.

Baked chicken thighs every night this week.
This time with baked potato whole roasted onion and pancetta.

We're having chicken too, I just roasted one in the oven last night since the weather was cool. Forgot to put an apple or onion in the chest cavity but it still turned out moist. I wonder what she looked like back in the day she strutted her feathers - she sure was delicious.
Doug made some scalloped potatoes that turned out great ; we were out of milk so he used a can - yes a whole can of evaporated milk. He topped it with bread crumbs and cheddar cheese - that's comfort food !

Baked chicken thighs every night this week.
This time with baked potato roasted red onion, hotlink and pablano pepper.
The chicken has rattlesnake sauce and cumin on it.
Diamondback Rattlesnake sauce is an Austin Texas version of Sriracha sauce.
Lots of garlic flavor.

And here it is.
Yes I consider a pepper as a green vegetable.

Oh heck yea peppers are veggies.

Somehow I lost my mind last night spicing up a rack of baby back ribs.
In for a penny in for a pound so to speak.
They've been in the refrigerator marinating all night.
Hot smoked Spanish paprika.
Cumin.
Chili powder.
Garlic powder.
Salt.
Huy Fong chili sauce.
Soy sauce.
I'll add honey before they hit the offset smoker.

I ran out of Huy Fong Sriracha sauce in one of my bottles.
I have two more full ones.
So I decided what the devil, it will make a good sauce bottle.
Filled it back up with apple cider vinegar lime juice a splash of soy sauce Sriracha sauce some honey and Valentina mild Hot sauce and shook it up.
Made an excellent thin serving or brushing sauce.
Any sweetness is way in the background not up front like so many name brands that are mostly HFC.
I didn't even have to wash the bottle out and its totally shelf stable.

Offset smoker temperature is under 200°F at the cooking area.
Probably around 175.
Not a ton of smoke but enough.
When the fuel runs out I'll wrap and move to the oven.
I see no need to continue feeding expensive wood to something that is wrapped and won't collect anymore smoke flavor.
Not here to show off or prove my firebox management skills.
I'll leave that for the young pups on YouTube.

Decided to slather them in my homemade fermented ghost pepper lime sauce and strawberry preserves.

I don't always offset smoke BBQ but sometimes I get a hankering for it and it won't go away.

Once you get past the hot pepper burn it's addictive.
No pull back but really tender.
That's because the ribs were encapsulated in all that stuff and couldn't leave the ribs.
They were put in the smoker and never moved until taken out, no flipping.
Cooked until 200°F.
And they aren't burnt.
These were cut from the skinny end so they'll get better.
Chicken and hotlink good too.

Wow that looks good !

If you make an open faced sandwich and have two pieces of bread made up the exact same, is that 2 sandwiches or just 1 that you didn't put together?

The remnants of last night’s salsa. Delicious. One very large ripe Dester tomato, most of a bunch of fresh cilantro, one seeded large mild jalapeño and one seeded Aji lemon drop pepper, 3 cloves of Lorz Italian garlic, about a teaspoon of ground cumin, and one half plus of a lime fresh squeezed lime juice, plus salt. Blender action until smooth. If it was store bought, it would be in the mild edging towards medium heat section. Just enough heat to make it interesting.