Hah, clearly more advanced than me as well. I’ll give that paper a try, thanks for the recommendation!
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Jesus Christ. I learned a lot from that but I’m not smoking lard separately for 8 hours lol. Unless it can be smoked the next time I smoke meat and it’ll retain the profile… that might work…
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My friend you can take the mask off your avatar…at least I think you can.
So glad your culinary resources have expanded with the new place. Love the look of your garden. I am currently battling rats trying to ruin my best tomato crop to date. Sigh…
i’ve caught a couple of small ones in a box trap (and tons of gophers and 1 ground squirrel)… hawks loved them. .
good point about the pic, you guys seem safe to be around
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Yeah that’s absolute madness but the wrapping technique good to learn. Also I bet if you sealed it up the lard would hold the smoke til the next session if it cooled while covered or sealed.
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Yep. Can just fold up the paper and freeze it. I’m going to try it. Manteca is just lard I think. Easy to find around me
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Finally grabbed some meat from Novy in Simi. Are you guys familiar? He’s a vet here who has a ranch in Mt Shasta area where he grows superb cattle. Grass fed and delicious. I think is daughter might have taken over operations, not sure.
Didn’t like like regular ribeye but totally great on the hibachi
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Really good . Nice spread for all . Beautiful. Love all the mezze plates at the table
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Nice - Bringing the team some good mojo (44-10 final score). Keep up that ceramic binchotan ritual.
zakuski
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I’ve had it for a few years now…it started as an Alton Brown smoker then I realized smoking takes forever and just turned it into a tailgate grill. Nobody steals it when I leave it out during the game 
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Oy vey. That Bruin defense had more gaps yesterday than the space between your kabobs. I hope Coach Kelly works on defense scoring even more points than Arizona next week. #OverNotUnder #WhatsD
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the gaps help make juicier meat by heating up the metal but that’s some david letterman level gapping
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