@bluenose63 man I can’t compete with that !!!
Today (Holiday Weekend) is full of Pain AND Pleasure…
4.5 lb brisket (all they had curing COVID sniff, sniff)…
And then there’s the PAIN part, replacing 350 lbs. of sand in the pool filter …
Probably won’t be able to take a lot of brisket pics, I’ll be focusing on the pain part LOL.
Consider yourself lucky (I hope).
I priced a brisket at Sam’s the other day.
A 15lb brisket was $87!!! 
Ordinarily, that same cut would be $40-50.
see that cut… see that cut… see that cut… see that cut Extreme lbeautiful brisket!!
Cooked a whole chicken today with a trimmed pineapple to support it. Like a Beer Can Chicken.
Cut the top of a pineapple and the bottom so it levelled up, cut around the bottom about an inch up and inwards towards the core, (but not all the way through). Then trimmed the outer edges off, followed by the flesh so it left the core in the middle to support the chicken
Used the fleshy parts for Brazilian Grilled Pineapple for afters.
Placed the chicken neck down on the core, after adding a 50/50 rub or Smoked Paprika and kosher Salt
Cooked it on the Smokefire at 350F to a 170F internal temp (took just over 2 hours)
Removed it from the pineapple and left the chicken to rest for 15 minutes
Diced it up
Served with Lambs lettuce salad other bits and bobs and a lemon salad dressing
Very faint fruit taste, but the chicken was as juicy as any beer can chicken, Would use one of those giant pineapples next time rather than the medium size, as although it didn’t topple over, it started to tilt a bit, as the chicken cooked
With the majority of the pineapple left over, I thought I would try a Brazilian Grilled Steakhouse Pineapple recipe I found on Youtube. Never grilled pineapple before outdoors before. But thought these were super tasty and something will do again.
Cut the pineapple pieces into fingers and placed a skewer through them, then dusted them with a 3:1 mix of white sugar and cinnamon
Grilled them at 380F for 15-20 minutes (roughly 5 minutes a side). They were warmed through and the rub was nicely melted and caramalised. They say you shouldn’t burn them, just slightly char them and caramalise the rub. They are melt in the mouth and taste like candied pineapple off the grill, like this.
Would use wooden skewers next time as the thin metal skewers I used, the pineapple span on them a bit as it softened and the ratio of sugar/cinnamon was perfect for my tastes, though the recipe called for a 50/50 mix. Whatever suits your tastes.
A 3:1 ratio sounds good to me too, cinnamon could be too strong and we all know that.
I never eat fruits, but I bet this one would suit me well!!
It’s a must try, I’ll use my fish fork skewers, just have to check the width…
Really can’t recommend them enough, the flavour is something else.
Made this many times - probably off the same video. Huge hit and we always have it as a dessert.
Here’s my next adventure. Rub a dub dub.
Just send my plate to me, Sd… gosh that looks good and I haven’t had breakfast yet…
Got any eggs?? 
I like mine with cheese and onions, peppers, bacon and sausage and…
Just let me stop! 
Did this today and it is the first time I have used beer with a duck and it gave me the best crispy skin I have managed to do on a smoker so far. The orange sauce is so simple to make and is the tangiest orange sauce I have made to date, can see this working on ham or gammon as well. If you like a citrus sauce.
Followed the instructions on this recipe card, I created here (trying this as a link for the first time), If you can’t see the recipe card, I created for it, can you let me know and I will create a jpg or type it out, but a sharing link is easier, from the app, if it works.
Still need to practice slicing a duck breast from a whole duck properly as well 
Link worked fine, and it sounds (and looks) like an excellent meal!! Thanks for your continued contributions!
My primary problem is finding duck unfortunately. 
me too… hate to go duck hunting… I suck!
The ones I CAN find, I damned sure can’t shoot.
There’s a flock at the local pond, and my mouth waters every time I drive by… 
Yeah me too, wonder where the Chinese restaurants find it🧐
I did find the Beer though, maybe just leave the duck out!
Buttermilk Fried Chicken
Harry Soo uploaded this video to Youtube and decided I wanted to give it ago.
After watching this video I really wanted to try it, Never done Buttermilk chicken before, but it is very tasty and was really pleased with the finished result, but need a few more goes at keeping the coating on the chicken during frying.
Followed the Buttermilk Brine as per the video but used a peri peri sauce and a heaped teaspoonful of Paprika and Salt instead of the rub and brined for 24 hours
Fried in butter at 400F for approx 20 minutes to around 170F turning once
This is what they turned out with the sauce (Peri Peri instead of Hot Sauce) a sauce for dipping whilst eating, works really well with this, They were super juicy and tasty and the coating is crisp and very filling, lost some of it off the chicken during the cook, I added a tsp of baking powder to 2 cups of flour. Chopped up a whole chicken for this, so would probably add an extra 1/2 cup of flour next time for that amount
Well, butter fried chicken, what’s NOT to like !!!
