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Wednesdays is now 2 for 1 chicken and waffles at Hummingbird, so a coworker and I split.

morning Butt pulled and wrapped 11 hrs at higher temp. second butt? you say... yup, the monster Costco package was cut in two. No butts the better. Grill cleaning time.. after two full days of running, the chimp seems to have done very well.

20hrs @ 225 = 202° Lightly wrapped and resting. (whatever flaws you see, is just bad lighting}

first poke test on first butt mostly jiggly but not gelatinous

It was damn hot here again so using the oven seemed crazy. So I cooked a Detroit pizza on the weber tonight for Claire's book club. I started it with the pan right over the active hot elements and then moved it to the other half of the grill where the elements were off. Kept the temp at 500-550 with the lid down. The bottom charred and I was worried at first but it was not too much and tasted good, not burnt. I failed to take a pic of the whole thing but here is the last piece and a half from top and bottom.

Why not combine them? Axe throwing with wine / whisky tasting after skydiving onto a golf course. What could possibly go wrong?

Happy Birthday Andrew! I will drink a really expensive bottle of Cabernet in your honor tonight, and again tomorrow, and again...

Eggleston

^ same.

I've matured.

plate of pork consumed {not pictured} salmon smoked

R6 mkII+ EF 100-400 f4.5L

Playing with the new Df and a Nikkor 35 f/2 AF-D at a nearby Art & Wine fest. Esmé and friend recreating lesser known naval battles as I layer on the post-processing. Highlights be damned.

Made brisket tacos the other day.

I've been getting to know the new flattop and liking it a lot. Made an epic breakfast sandwich on it this morning. Last night was fajitas.