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Interestingly, the ahi was much more difficult to slice than the salmon. The knife seemed to grab making very thin slices difficult. . The salmon and ahi in the smoker The salmon The ahi And more homemade sourdough bagels, everything, onion, garlic, and zatar

P Raw but cured salmon. On the smoker. Sliced after four hours of smoke Homemade sourdough bagels, everything and zatar The final glory, brunch

Last piece of the lamb bacon, spinach smoked chicken ballotine. Served shabbas lunch,

Boned out chicken (a la Jacques Pepin), stuffed with homemade lamb “bacon” and spinach, then smoked over pecan.

And the grill has a cool half cover!

Just a lazy afternoon

Ran out of beer (how does that happen?), so carved a throne for the chicken out of a pineapple. From there treated it like beer can chicken. Then I glazed it with a pineapple teriyaki sauce I whipped up.

Sourdough challahs ready for shabbas. One with “everything” seeds and the other worth zaatar.

To celebrate the upcoming holiday of Purim (commentating the events of the biblical Book of Esther) BBQ beef filling in a chive / onion pizza crust A sprinkle of everything bagel seasoning On the bbq Baked , done, and ready for celebration. Hag Purim Samach! Happy purim !

Sous vide at 132 degrees for 18 hours Minute roast, ~5 lb, trimmed and ready to swim Out of the bag Torched with searzall and sliced d More slices

With temps dropping into the bone-chilling 60s, it was obviously time to stock up on cold smoked lox! Made ~5lbs.

Help! For some reason I think that salmon jerky could be a thing. However, never having made any kind of jerkey, I am at a complete loss as what to do. Can anyone give me pointers, direction, recipe, processes, help? Thanks in advance, A recipe would be nice to. Thanks in advance

Just sliced up some pastrami for shabbas lunch .

My first try at a “fattie” Made the weave from pastrami. Filling was a spin on Paul proudhomme’s Cajun meatloaf. Smoked at 300 degrees for 1 1/2 hr.

Two batches of lox. On right, farmed. On left, wild sockeye . Both cured the same and smoked the same. smoked over amazen tray tray with maple dust for four hours at ~75 degrees. Blind taste test results: wild, smokier. Farmed, better texture. Appearance, farmed a narrow winner.

Sour vide top blade roast / minute roast. In the bath for 22hr @ 132 degrees. Came out juicy and very rich beefy flavor. The roast in n its naked glory. Trimmed, tied, sous vide, searzall, sliced, eaten.

The story of lox

It’s that time of year in Arizona with temps plummeting in to the 60s, which means cold smoking season is here! Cheddar and Munster, ready to rest for a few weeks.

Made a boneless rib roast for Rosh Shannah (the Jewish New Year). And wishing all the MOT’s and our families and friends a happy, health, joyous, and prosperous 5780. Sous vide @155 degrees for 30 hr. then browned on hot grill ~5min per side. I personally like it a little...