#smoker cooker

[goldenscastiron]

Bro grillin' and chillin' with fresh salmon, smoked and seared, on your Goldens' Cast Iron Cooker! Shop now! Holiday season is approaching fast! Get your Goldens' now! Goldenscastiron.com/kamado-grills/

[demigirlboss2girlrotboogaloo]

Honestly realizing I could just *make my own tasty food* has been such a game changer for me in terms of both mental and physical health. I understand that not everyone has that option but if you have it, take it. It can legitimately turn eating from a dreadful chore that you put off until you hurt to something you look forward to because what you're eating is precisely tailored to *your* exact tastes, however you want it, and you might not realize how hard that fucks until you make yourself something you otherwise might never have gotten to eat or start having your own comfort food recipes that you developed yourself precisely for your own needs.

i hate to say it but. the healthy eating people are kinda onto something. if you can figure out a way to get all your greens and proteins and fiber in ways that taste good to you you start to prefer the healthy option over junk food 7/10 times

[majestypercy]

How do you smoke your fish?

[tagsecretsanta]

From @janetm74

From @janetm74 to @the-original-sineater

Dodecuplet: 12 musical notes performed in the time of the same value.

Or: 12 Christmas Eves over the years.

With much help from @mariashades

Prompts: 1) SCIENCE!! 2) Holiday in the Tropics  3)Odd family food traditions.  

One:  Scotland

Lucille Charlotte Evans met Amelia Candice Barclay on a wet and windy day in late August on the steps of a large house in St Andrews.

It was an inauspicious meeting. Lucille – Lucy to her friends – had just climbed out of a taxi and was about to drag her suitcase up the stairs when a gust of wind blew it out of her hands and she suddenly found herself racing down the hill after it.

Amelia happened to be the one who stopped it, or rather, was sent flying by it, and the two women, both strangers to Scotland, found themselves seated together in St Andrews Community Hospital Minor Injuries Unit while waiting for Amelia’s ankle to be x-rayed.

It turned out to be only badly sprained and a very guilty Lucy offered to take Amelia back to her home only to find out they were neighbours, sharing the same student accommodation only on different floors.

They quickly became firm friends by the end of the day, fuelled on the rather unusual local delicacy of deep-fried pizza, chips and cheap red wine.

Lucy was studying Astrophysics and Computer Science. Amelia was studying Economics and Social Anthropology. None of their classes overlapped but they had sections of time that did, and they often sat together in the University library or camped out in one of the museums in an out-of-the-way corner.

That first Christmas they both should have spent with their respective families but heavy snow grounded airflight and so they holed up in Amelia’s room and ate the only food they could scrounge up on Christmas Eve – haggis, neeps and tatties with  a dessert called cranachan and good whisky.

It was the weirdest feast both women had ever eaten. And the beginnings of a tradition they both tried hard to keep while in Uni together – Christmas Eve was always holed up in one of their rooms with their Scottish feast.

Two: Kansas

Ruth bustled around the farmhouse, singing at the top of her voice. The radio was blasting the top 100 tunes from the 80s and she was bopping as she plated food and wrapped them ready for the party.

‘Grant, hun, do you want a drink?’

‘Thanks, Ruthie, that would be lovely.’

She took out a bottle of root beer and watched with a fond smile as he turned the ribs in the smoker. No one cooked meat like her husband did, and while his Kansas BBQ beef was legend locally, so good that even Miss Ella had said she’d buy any leftovers off him – there were never any leftovers with her husband and son – but what Grant was really famous for was his Sweet Southern Slow-Cooker Ham.

Giving him a quick squeeze from behind Ruth returned to the kitchen to finish prepping all the cold foods they would need. It might be winter and cold here in Kansas but their Christmas wouldn’t be complete without the mounds of potato salad, coleslaw, soul food macaroni and pickles to go with the ham and burnt ends.. They’d never really been a turkey kind of family, reserving that bird exclusively to Thanksgiving.

Once Ruth had wrapped all the sides and packed them away she set about cleaning the house from top to bottom. A spick and span house she could do, cooking not so much, not unless you liked burnt as a flavour and a texture.

The day passed on and as it did so did the excitement in the household. Jeff was coming home today from NASA and he was bringing his best friends Lee Taylor and the Caseys. They hadn’t seen Jeff since the spring and as the sun began to go down the sound of a truck in the driveway heralded their guests.

Christmas Eve had become the traditional day they ate their meal and had done ever since the day they had married, with Ruth’s commitments at the local clinic they had always put other families ahead of their own, letting the workers have Christmas Day instead. Jeff had grown up knowing no different and loved having their celebrations a day early.

Arms snaked around her waist as Ruth put the kettle on and a head rested on her shoulder.

‘Ma, I swear you get younger every year.’

‘Flattery will not get you out of the dishes, Jefferson.’

‘Mmm, I’ll happily wash the dishes if Pa’s made his Ham and Burnt Ends.’

‘Stop asking stupid questions and take the coffees through.’

Jeff laughed and took the tray his Mom indicated.

Three: Kent

Lucy and Amelia’s friendship lasted long past University. It lasted the distance of the Atlantic Ocean.

NASA had snapped up Lucy once they’d seen her dissertation but despite the distance they chatted regularly and met up at least once a year, and always on Christmas Eve.

This year was going to be different.

This year Amelia had married.

It Amelia’s turn to host Christmas Eve dinner, and Lucy had brought her fiancé. They hadn’t been going out long but from the chats the two women were having Amelia knew this was the one.

She was eager to see her best friend again and hopeful that Lucy would get on with her husband. She’d laughed a good solid 10 minutes when she’d found out that Hugh was actually Lord Hugh Creighton-Ward, 11th Earl of Kent and that plain old Amelia Candice Barclay was to become Lady Amelia Creighton-Ward.

Speaking of her husband, she put down the spoon she was using to mix the swede and carrot mash and went to find him. It came as no surprise that he was holed up in his office – that Stanley the butler insisted on calling his ‘study’ – even on Christmas Eve. Her husband’s work for the Home Office didn’t stop just because it was an international holiday.

Knocking, she waited for his call before entering, and Amelia broke out into a grin at Hugh’s rueful face.

‘You caught me, Me!’

‘I did, Hugh. Are you done? Our guests should be arriving shortly.’

‘And you want me front and centre. Understood.’

‘I want you to be your usual witty self, my love.’

Hugh laughed and put his file back away in his safe before following his wife out to the kitchen. He pulled up a seat at the table and watched his wife putting the final touches to the meal they would shortly be serving.

He couldn’t believe this beautiful, amazing woman had agreed to marry him. He was ten years older, in a stodgy job and a member of the elite British aristocracy. The day his chauffeur accidently crushed her bike while parking was the day his life had changed. She’d been like a spitfire, giving first Grandy and, when she found out he was ‘just the chauffeur’ Amelia had turned to him and given him such a mouthful.

No one had ever spoken to him like that and by the time the lecture had finished he was smitten. They were engaged by the end of the month. Amelia had been a breath of fresh air to the estate. For a start off she worked closely with the staff to bring them more in line with the 21st Century and after some sweeping changes life had settled into a new routine.

Amelia loved to cook and Hugh had suddenly found that he loved to be in the kitchen, a place he’d never really frequented even as a boy. He loved watching her at work. She danced and sang unreservedly and created magic. He’d never eaten such food, and some of their meals had a distinctly Scottish flair on certain days, and his introduction to the national dish of haggis had been…interesting.

Now he was being inducted into another of Amelia’s traditions, the Scottish Feast on Christmas Eve. Amelia’s best friend Lucille was coming over from America with her partner Jeff. He’d met Lucy a couple of times but he knew Jeff by reputation.

Jefferson Tracy, first man on Mars. Everyone knew him. And now Hugh was about to have the man stay at the house with him. It didn’t faze him, he’d hobnobbed with the cream of British aristocracy and foreign diplomats, he was sure he could handle a hot-shot American.

They were going to eat relatively quickly after they arrived, it was late already and just as Amelia placed the last prepared dish into the aga a knock sounded on the door. She grinned at Hugh, grabbed his hand and pulled him along behind her as they made their way to the door.

Opening it the two women may have squealed – not that either were going to admit that – and the two men shook hands before Jeff pressed a bottle of Pappy Van Winkles Family Reserve. Impressed at the gift, Hugh stood aside and allowed them entry.

‘Good evening. Hugh Creighton-Ward. Please call me Hugh.’

‘Jefferson Tracy. Please call me Jeff. Thanks for invitin’ us.’

‘My pleasure. I hope you know what you’re letting yourself in for.’

‘Lucy has been talking about nothing else for weeks.’

They settled into the kitchen rather than the dining room and Amelia passed around the hot toddies she’d prepared.

By the time dinner was over both men were firm friends and a new tradition had been created, with the invitation for the Creighton-Wards to come to Kansas next year.

Four: Dibrugarh

This Christmas Eve was going to be different.

Jeff, Lucy and their four children were off to Dibrugarh in India. Hugh, Amelia and their daughter Penelope had moved out early in the year ostentatiously to take on a job overseeing a tea plantation. The heat wasn’t really agreeing with Penny, but the ten-year-old was being a trooper.

The plane ride was long but enjoyable. They had flown from Kansas to Chicago and spent the day in the Windy City before sleeping overnight and taking the longest flight the boys had ever been on, 14 hours from Chicago to Delhi. With any other children it would probably have been difficult, but all boys had grown up flying, Scott starting at two months old. From Delhi to Dibrugarh, the last stretch being a little over three hours.

Hugh met them at the airport and drove them to a large villa on the outskirts of the town. It was obviously a new build but it was light and spacious and airy, just right for the temperature.

Drinks called Sherberts were given out and rather than collapsing in a tired heap Jeff and Lucy watched in amusement when the boys got a second wind, following Penny out and exploring while it was the adults who collapsed in a heap.

‘God, Hugh, I thought it would be hot in India!’

‘Not at this time of year.’

They laughed over drinks and chatted while the children ran in and out the rooms, even Penny coming out of her shell to join the boys in a game of tag.

Christmas Eve this year was not the Scottish Feast but an Indian one in the style of a Thali. Bhaat (steamed rice), Dal, Bhendir Sarosi (okra in mustard sauce), Lau Tenga (bottle gourd), Aloo Pitika (potatoes), Xaak Bhaji and the sides Kharoli – a papaya chutney and Assamese pickle, all washed down with a drink called Khar.

None of the Tracys were expecting a mild but highly spiced vegetarian meal, but they all enjoyed what was put before them, the boys in particular loving the open nature of the food and that they not only could help themselves from the central tray but that they could eat with their fingers. The meal was finished off with a selection of Indian sweets and glasses of Mango Lassi.

Scott declared that Indian sweets were almost as good as apple pie to the laughter of all. Lucy spent time with Amelia and the two woman who had helped cook the feast, taking notes and looking forward making some of these dishes once she’d returned home.

The evening ended with presents as usual and a happy puppy pile of Tracys and Creighton-Wards wrapped up tightly in blankets as fireworks lit up the sky.

Five: Fiji

Lucy rubbed her bump. She was getting big and pretty soon she’d have to stop flying. This was going to be their last holiday before baby number five was born.

Their Christmas vacation place this year held a double purpose. Not only were they holidaying in the tropics to give Lucy and John some much needed summer sun after both had been hospitalised with severe pneumonia, but they were here for a surprise Christmas present.

Jeff had been so secretive, the only indication of what he’d been up to was the location. Lucy looked out the window of their private jet as Jeff brought them into land. The ocean was so clear and sparkling!

Fiji was hot in comparison to Kansas, and for that first day Lucy just rested on the beach and baked. And boy did she feel better that evening! John too had some colour to his cheeks and Jeff relaxed a little, seeing that he’d made a good choice.

They had three days before the Creighton-Wards would join them. There was sadness at the thought. Penny had returned to England after a year in India, citing the weather as a reason, although Jeff and Lucy had their suspicions as to the real reason, but they would never ask and put their relationship under strain. It would be the first time Hugh and Amelia had seen their daughter for two years.

The boys understood to give the family room, and after an afternoon spent swimming and exploring the beach they returned to the villa to find the Creighton-Ward’s in their own puppy pile, evidence of tears long dried on all faces.

That evening they rested and just reorientated themselves around each other after missing last year.

Christmas Eve began with more swimming and sun lounging, with a thirteen-year-old Scott trying out some waterskiing for the first time. Lunch was going to be their Lovo Feast. Plates of Kokoda, Palisami, Fish Lolo and Vakalolo for dessert.

The food was some of the strangest they had ever eaten. Gordon’s face when he saw the raw fish made everyone laugh. But soon they had eaten their fill and rested and then Jeff was chivvying them all to the airport for his surprise.

The jet had been refuelled and was ready for them all but Jeff refused to say where they were going. He banned everyone from the cockpit…and that was when the Tracy family realised that the windows had been blacked out.

They had no way of knowing where Jeff was flying them…

It wasn’t too long a journey and they had soon landed. Jeff let them out and held Lucy close as she looked at where they were.

It was an island. Behind them a mountain rose up, in front and below them was a cove and a small patch of sandy beach. There was a gasp from every individual as they stepped off the plane onto the tiny runway. Her husband pulled her close and kissed her head.

‘Jeff?’

‘Do you like it?’

‘Like it…? What have you done?’

‘Done? Why, I’ve bought us an island to holiday on and eventually retire to.’

‘Oh.’

‘Oh? Is that all you can say?’

Lucy turned in his arms and kissed him soundly to the whistles and catcalls of their boys.

‘Was that enough words?’

‘Yes. Boys, Hugh, Amelia, Penny – welcome to Tracy Island.

Six: Kansas

This year Christmas was cancelled.

Scott tried his hardest but no one had the heart for it. With Alan still only a baby really at 21 months old there didn’t seem a point as he wouldn’t miss Christmas if they didn’t do it, and none of his other brothers had been able to muster up enough…drive, desire, want – Scott didn’t know what to call it – to do anything this year. And he couldn’t blame them.

They were never going to be whole again.

Seven: New York

It had been a battle Scott had lost despite fighting bitterly.

Jeff had sunk himself into Tracy Industries since their Mom and Grandpa’s death and the business had gone from strength to strength. And then earlier in the spring Jeff had hit a milestone, opening his headquarters in a new skyscraper in New York of all places as the first of many in an empire that was now beginning to go global.

This year had also seen changes at home, with both Scott and John leaving for their respective colleges and Gordon beginning to become a serious contender with his swimming. The Squid was going to go places – namely the Olympics – and he’d been pestering his Dad to let him attend a residential school that catered for Olympic hopefuls.

This Christmas Jeff had put his foot down. It was the first one since his boys had left and he was going to make the most of it.

Unfortunately, ‘make the most of it’ meant that instead of celebrating in a relaxed atmosphere at home they were all dressed up – suited and booted – and at Tracy Tower for the staff Christmas Party.

Scott had had words about dragging his brothers here, how it was unfair of Jeff to schedule the party on today of all days, but Jeff had held firm and dismissed him with a wave of his hand and the cutting remark that Scott didn’t know what he was talking about.

They had stopped talking for the last two days, but Scott was determined to give his brothers the best Christmas ever and had taken them all to Central Park that day and spoiled them rotten.

The staff party itself was actually fine, and Scott began to relax as it became clear that this was not one of his Dad’s networking meetings. A small band was playing Christmas pop tunes and people were dancing.

The food was…well, the food was delicious but there just wasn’t enough of it. Aware enough that if he ate as much as his stomach was telling him he needed to he’d probably get into trouble, Scott nibbled sadly as he wandered the room and looked out for his brothers.

John had brought a book and had curled up in a chair in the corner, resolutely ignoring all attempts at conversation. Virgil was currently under one of the tables, his sketch book out and another page being filled with whatever took the artist’s eye. Gordon was on his best behaviour, their dad making it absolutely clear that any discussion about him leaving home depended on his ability to show he was mature enough for it. And little Alan was with John, sitting under his chair and playing with the build-a-rocket kit that Scott had bought him earlier that day.

A hand on his shoulder had him freeze until a familiar voice sounded in his ear. Grinning, he turned and took in the sight of Penny, dressed in a…a…well, in a pink dress. Scott had no fashion sense; he had no idea what she was wearing.

But she looked stunning.

He took her hand and kissed it before offering her the floor, and at her slight nod Scott swept her up in a dance.

Maybe today wasn’t going to be a total loss after all…

Later that night the three eldest and Penny lay sprawled over the couch munching pizza and drinking pop as their fathers chatted over whisky in the kitchen. If Scott had his arm around Penny and if Penny was snuggling into his embrace well no one was going to mention it.

Eight: London

Penny hopped from foot to foot, much to Parker’s amusement. And he hoped that this Christmas would be a turning point for his ward.

They had buried Lady Amelia Creighton-Ward that spring and it had hit her daughter harder than expected. After spending so long apart, the news that her parents were moving back to England had filled Penny with hope for the opportunity to get to know them all over again, but they’d barely been back when her mother got sick.

The family that Penny was expecting had been instrumental in helping her through, and in particular the eldest, who would be arriving before everyone else since he was currently based in Germany.

She’d be lying if the thought of having Scott to herself hadn’t sparked something in her heart. Ever since that Christmas in Fiji they had been getting closer, and Scott had been calling her regularly since her mum…yeah, he knew how she felt, what she was going through. They would talk for what felt like hours even though each call was only around 30 minutes.

And there he was!

A head higher than everyone else, Scott strode confidently across the airport, looking for Penny. A shift in the crowd drew his attention, and Scott grinned as he saw Penny standing there, oblivious to the way the crowds parted for her – assisted in no small part from the grim expression on her guardian, Parker. He saw the moment she saw him, her smile lighting up the atmosphere.

Scott quickened up and, dropping his duffle at her feet, he caught her about the waist and swung her up and around, cherishing her laughter as she rested her hands on his shoulders.

They were staying in what Penny had called ‘the town house’. That term had not prepared Scott for the four-story house in the heart of Knightsbridge. Parker took Scott’s bag to his room and made his way to the kitchen where he prepared tea as slowly as he could. His Lady needed Scott right now.

He found them in the front drawing room, seated on the sofa. Scott was holding a sobbing Penny and he offered Parker a small smile as he tightened his hold. Parker sat the tray down and made a tactful withdrawal.

The next morning Parker drove them to the airport to pick up the rest of the Tracy family. He watched his ward and the boy through the mirror. She was looking brighter, and something loosened in his heart.

Parker watched as the boys gave his lady hugs and surrounded the pair before they swarmed through the airport to the car. They filled the space with a comfortable noise, both in the car and in the house, and they helped Penny relaxed even more.

Lil had made a light lunch so that the dinner could be the Christmas Eve feast Lord Hugh had asked her to prepare. After lunch Parker had taken Jeff to go and collect Hugh from his office and the rest settled down to watch some Christmas movies.

Scott and Penny were on one sofa, with Alan sitting on his brother’s lap and leaning back against him. John was sitting on the floor between Penny and his brother while Virgil and Gordon were curled up on the other sofa. All four brothers were asleep before the movie was even halfway through, their body clocks not yet adjusted to all the time they’d spent flying, and Scott and Penny let them snooze on so that they’d be fresh for the evening.

The smells from the kitchen soon roused the boys, and there was much amusement when Scott returned from there with red ears, red cheeks and a red hand. He slid back into his seat just as their fathers arrived home. There were more hugs and some chatting and then Parker returned to announce that dinner was ready.

Lillian had been given a very specific feast to create, a mixture of the family favourites. It was one of the most eclectic dinners she’d ever put together. It shouldn’t have worked, but for some reason it did. Lil reckoned it was because of who they all were, Parker wasn’t so sure, muttering under his breath about ‘boys’ and ‘cast iron stomachs thanks to Mrs Tracy senior’.

Haggis held court with baked ham with glazed vegetables. Plates of Fish Lolo sat next to Xaak Bhaji and sides of Kharoli and steamed Bhaat and to top it all off there were several desserts.

The families didn’t quieten down at all as food was consumed. And Parker was pleased to see his master and mistress begin to smile genuinely for the first time in a long time.

Nine: Germany

Jeff sat in the chair and sighed, rubbing the back of his neck before stretching as much as possible while still sitting in the ridiculously uncomfortable chair.

He must have made a sound he was unaware of as a low moan came from the bed and Jeff sat forward carefully, picking up Scott’s hand as carefully as he could, mindful of the canula and the still-healing digits.

But Scott didn’t wake fully and after he settled back to sleep Jeff sighed.

A nurse entered with a tray and set it down on the table before pulling out her pad and recording details from the machines still attached to his son.

He took a deep breath.

His son.

His son was here.

Scott was here, alive.

Scott was alive.

Jeff still couldn’t believe Scott was there, and he gently kissed his son’s hand and placed it back on the bed.

‘Mr Tracy?’

‘Uh…yes?’

‘I brought you a meal.’

‘A – a meal?’

‘It’s Christmas Eve, Mr Tracy. We don’t have much, it is a military hospital after all, but we have a little. I don’t know what you eat but I brought some ham, turkey and some vegetables. And I’m sorry but I could only get green Jello for dessert.’

‘Nurse…?’

‘Abby. Please, sir, call me Abby.’

‘Abby, I am very, very touched by this.’

‘You are more than welcome, Sir.’

He eyed the tray, not inclined in the least to try and eat anything and turned back to watching Scott. Jeff didn’t pay any more heed to the nurse, but as she left she paused in the doorway.

‘Colonel Tracy, I just want you to know that your son is in the very best of hands and we’re proud to be looking after him.’

‘Thank you, Abby. That – that means a lot.’

‘I know you don’t want to eat, but Scott needs you to be strong so please try and eat something.’

‘I – I will.’

The door closed quietly and Jeff looked at the tray again. Green Jello had been the dessert Virgil had loved the most, fighting his brothers for it, invariably being rescued by Scott snatching it out of Gordon’s hands. Scott’s was always the red one, much like Alan. Stifling a sob at the memory, Jeff picked up the Jello and ate it slowly as he watched his son’s chest rise and fall.

Ten: Argentina

It was a heavy feeling of déjà vu as Jeff sat at another bedside and held the hand of another son who he’d believed was dead, but turned out Tracys were determined people, for which Jeff thanked his Irish ancestors.

Another bed, another military hospital, another Christmas away from the rest of his boys as he tried to keep one alive.

He’d never believed that anyone could come back more injured than Scott. His eldest had been held and tortured in a supposed POW camp for three months and had his arm and leg bones broken. Many had healed incorrectly and Scott had needed multiple surgeries to reset breaks. But that had needed to wait until he was better – if the double pneumonia, sepsis and malaria didn’t kill him first.

But Gordon, in typical younger sibling energy, had outdone his eldest brother.

The hydrofoil crash had claimed the lives of all the crew, and for almost half an hour Gordon too, but the paramedics had been able to bring him back from the dead. And when Jeff had finally managed to get someone to talk to him he had found out that Gordon had broken almost every bone, including his spine.

Even as he sat stunned at the news Scott had corralled everyone he knew to try and look for a solution to get his brother walking again, refusing to believe that their Squid could lose that ability.

Brains had come up with the solution, working closely with the spinal surgeons and physios to replace the broken sections of vertebrae and nerves with a Cahelium scaffolding framework.

Gordon had had the first surgery yesterday. He was still under; the operation had taken all day and most of the night and the anaesthesia was yet to wear off. Jeff began massaging the hand he held, humming one of Lucy’s tunes as he did in an effort to both stir Gordon and comfort them both.

‘I haven’t heard you hum that tune for a long time.’

Jeff looked to the door where Scott stood, a bad in one hand and two coffees in the other. His cane was nowhere in sight and he frowned at his son. Scott half-shrugged, completely unapologetic and Jeff sighed in exasperation.

‘How is he?’

‘Same as he was before you left for coffee.’

‘Yeah…’

Scott trailed off. Being here in these circumstances…it was bringing back unwanted memories. He’d bolted a couple of times, but he was getting better at staying. Having a younger sibling who needed him was helping him cope better with the trauma he’d been through himself.

This time he’d left willingly, for coffee. And returned with more. He took something from the bag before handing it to his Dad. Jeff wasn’t surprised to see an apple Danish in Scott’s hand and one in the bag for himself.

They solemnly tapped their cups together.

‘Merry Christmas, Dad.’

‘Merry Christmas, Scott.’

‘Do…Do you think you can keep it down? How’s a Squid supposed to sleep?’

It was the first genuine smile either man had smiled for a long time.

Eleven: International Rescue

There was an air of festivities on Tracy Island the like they hadn’t had for a long time. Everyone was here, both family and friends.

International rescue had been operating for almost eight months, and in that time their reputation had gone from strength to strength. Lee Taylor, Tim and Val Casey and Jeff had been the founders, but the last four months Jeff and Lee had been training Scott, John and Virgil to take their roles in the organisation set up in honour of their Mom.

Christmas on the island was polar opposite to Kansas where they had grown up. December was quite warm – around 70°F compared to about 25°F in Kansas – and although they’d officially lived on the island for a few years now, this was the first Christmas all the Tracys, the Creighton-Wards, the Kyranos and Brains were together. Only the Caseys and Lee were missing, Tim and Val unable to get out of work at the GDF due to some top-secret test (that Scott and John absolutely did not know about, no sir, they did not know about the Zero-X at all) about to occur and Lee because he was back on Alphie, trying to persuade NASA not to destroy their beloved base.

Virgil had been acting oddly all week, and once John had come down he’d joined him, they immediately stopped whatever they were doing every time Jeff walked into the same room. He’d caught whispers about something lost, but to be honest Jeff was just revelling in having all five boys and Tanusha under the same roof for once.

Their Dad wasn’t the only one who had noticed John and Virgil’s odd behaviour. Both Scott and Gordon had, but Scott had his hands full with Alan, the eight-year-old had clung to his eldest brother like a limpet, not that Scott minded, but that meant leaving Gordon to find out what was going on…Gordon promised that he would behave but Scott knew better than to trust that kind of promise – there were many shades to “behaving” when it came to Gordon and Scott was well versed in his prankster brother’s ability to create loopholes. Both brothers would vehemently deny it, but when it came to finding loopholes in something John and Gordon were identical. Scott himself would deny that he and Gordon were the same when it came to pranks, but he’d be lying just as much as John would be…

Whatever they were trying to do also involved Virgil’s studio. The place was a strict ‘invite-only’ place, but Virgil had taken to locking the door – both when he was out of the studio and when he was inside – and had lived up to his “bear” reputation when Scott had tried to find out what they were up to. He had backed away quickly when Virgil literally growled at him.

As the week progressed the smells coming from the studio were mouthwatering, though, and as time passed more and more Scott found himself wandering past trying to work out what the two were up to.

All anyone could work out was that it was definitely *ham* that was being cooked, but why it needed such secrecy was anyone’s guess.

Christmas Eve dawned clear, bright and hot. Breakfast was a riotous affair with so many people, an eclectic mix of traditional American, English and Malay foods meaning everyone had something they enjoyed.

Dinner was due that evening, giving everyone all day for whatever activities they had planned. Games were played, films played in the background. Lunch was a spread of finger food for them to help themselves as they so wished.

Virgil and John disappeared back into the studio. Out of the kiln Virgil pulled the latest attempt at recreating Grandpa Grant’s Baked Ham. This was their fifth attempt but, as tasty as the ham was, it was missing something. Virgil sighed despondently as John’s hand landed on his shoulder and gave him s squeeze.

‘I really wanted this to be ready for tonight but – *sigh* – it won’t be.’

‘It would have been nice, I agree, but you’re really close!’

‘Not close enough, John.’

‘We can do this, Virgil! It’s just a matter of using science and all our taste and memories to work out what Grandpa’s secret ingredient was!’

‘The secret ingre….’

The klaxon drowned out whatever else was going to be said and both men legged to the lounge where the command centre had already been engaged.

‘There’s a problem with the Zero-X launch. Scott, suit up and meet me in One. John, can you return to Five and direct us from there?’

‘FAB Dad.’

‘FAB, Dad.’

‘Kyrano, you have the command centre. Thunderbirds are go!’

Later on, when Scott finally came home, dinner had been forgotten as had all thoughts of food. Once he returned to the lounge Alan all but launched himself at Scott, his other brothers following suit. The four collapsed in a huddle in the middle of the floor, with John’s holo looking on. Pretty soon they were joined by Penny and Kayo and then the older adults surrounded them.

For the second time in their lives Christmas was cancelled.

Twelve: Tracy Island – Together Again

‘What about this?’

‘No – I’ve looked in that box. What about that one?’

‘Hang on…yes! They’re in here!’

This year promised to be their best Christmas ever!

In early spring the five of them with Brains had done the impossible. They had flown to the Oort Cloud, rescued their Father and returned home. Jeff had spent the remainder of the year in a specialist rehab centre, but now he was due home.

Due home on Christmas Eve. What could be more perfect?

So Tracy Island became a hive of activity as everyone prepared for his return. Scott got busy making sure iR and TI could survive the day without them, Gordon and Alan took it upon themselves to decorate the lounge. Brains had muttered something about snow and Kayo was busy in the kitchen with her father and Parker cooking up a feast. Even Uncle Lee had been picked up from Mars earlier in the week by Alan and John.

Virgil and John took it upon themselves to spend the week perfecting Grandpa’s Baked Ham recipe in celebration of having their family all under one roof again. The villa soon filled with the delectable smell of ham.

Every day they tried a new combination in their quest. John had suggested using science to work out what they were missing.

So they started at the beginning by asking the question – AKA ‘interrogating’ Grandma.

Unfortunately Grandma knew nothing. Her husband had been protective of his recipe, not because he didn’t trust her, but because Grant knew what a terrible cook his wife was. It had been a joke that Sally could burn water for their entire married life, and she’d proved that to be the case so, so many times. It hadn’t occurred to anyone that there would come a time when he wouldn’t be around anymore…

So the two brothers formed a hypothesis and theorised that Grandpa would have used ingredients to hand, so they thought long and hard about the kinds of food flavourings they had seen around the old kitchen farmhouse.

Based on that hypothesis they gathered groups of flavourings to try as the predictions part of the scientific method.

Testing the hypothesis had been fun at first. They had mixed flavourings like some kind of kitchen wizards, testing combinations out.

Their family had appreciated most of the ham results. At first. After three days and seven hams even Gordon had begun to complain, but Scott remained oblivious to the amount of thick-cut ham sandwiches he was consuming as he worked.

Tests complete, they analysed the data and drew some conclusions. Nothing matched. They had come close a couple of times, but there was still one key ingredient they were missing, so they tried a different method.

They began searching for their Grandpa’s secret recipe.

They tore into the storage room in the basement, looking through old boxes of stuff that hadn’t been opened since they had moved here from Kansas. They had had to stop for the rest of the day when they stumbled on the one filled with pictures of their Mom and them growing up.

John picked up a heavy box to place it on top of another to make it easier to look into. He’d been down almost the entire week and so gravity wasn’t its usual problem, but the box was heavier than he had anticipated and in manoeuvring it he caught the bottom box. It was enough to make the bottom of the box he was carrying split open, spilling books all over the floor.

A particularly heavy tome flattened his toes and John yelped. Virgil abandoned his box to come and make sure his brother wasn’t too badly hurt, picking up an old tractor manual. It was for Grandpa’s old Deere, the tractor both he and a tiny Virgil had adored both – it was a giant green machine after all…

A feeling of nostalgia washed over him as he flicked through the well-thumbed pages, some still with Grandpa’s oily fingerprints on. As he browsed a yellowing slip of paper full of Grandpa’s neat, careful writing slipped out from between the pages.

With slightly shaking fingers John bent to pick the page up and read it aloud:

Sweet Southern Slow-Cooker Ham

“Ingredients:

1 bone-in fully-cooked ham, about 5.5lb

1 cup apple cider vinegar

½ cup of dark brown sugar

1/3 cup of Kentucky bourbon

¼ cup of honey

¼ cup Dijon-style mustard

4+ sprigs of thyme”

Virgil smacked his forehead. Bourbon? The missing ingredient was bourbon?? He picked John up and swung him around. Both men were laughing before carefully packing the box and putting it back away and returning to the studio.

Several hours later and Virgil was bringing Two into land.

They were all there to bring their Dad home and Jeff was revelling in just being here. He still used a cane to walk around, but he was so much more than the husk of a man they had rescued ten months ago. He’d put on weight, had almost got used to gravity again and was looking forward to sleeping in his own bed with his own children, his Ma and his friends all around him.

Christmas Eve. What a special day to return home. There were so many Christmas Eves that had been special for various reasons, but today was going to be the best ever. As they arrived in the lounge to the cheering of those who had stayed behind and to the smells of food ready to be eaten.

Jeff watched as his children and his friend’s children orientated themselves around him and each other. Huh…interesting. He’d known Scott and Penny had a bit of a thing for each other before…before that time, but now to see Penny sitting with Gordon he realised that ship had sailed. Instead, Scott had gravitated to Kayo, an unusual pairing to be sure, Jeff thought, seeing that they were potentially too similar in temperament, but if it worked then he’d be more than happy for both boys.

Ma, Kyrano and Parker were busy laying the table when John and Virgil brought in a covered dish. There were a few groans from Gordon and Alan which had Jeff raising his eyebrows at them and they quietened down.

The ham was uncovered with a flourish once everyone was seated and ready to help themselves. Scott, recognising the smell of Grandpa’s secret Baked Ham, insisted that Jeff have the first slice and that everyone wait until their Dad and friend had pronounced judgement.

The smell hit Jeff like a thunderbolt. He’d not smelt this particular aroma for…wow, was it really almost twenty years since they had lost Lucy and his Pa? Water welled but didn’t fall from his eyes as Jeff fought to keep his composure.

And then he tastes it.

Tears fell as memories of home, of being a child growing up on the farm, of that first Christmas he’d introduced Lucy to his parents, of the time a two-year-old Scott had managed to pull the tablecloth off the table and was busy hoovering up the food that had fallen, heedless of the adults’ cries of panic over the broken glass and China.

That first time Hugh, Amelia and Penny had come over for Christmas and then Kyrano and Kayo had joined them…and Brains too vied with thoughts of the dried astronaut food he’d sustained himself on when alone out there in the Oort Cloud.

All these memories rushed upon him and Jeff suddenly realised he’d dropped his fork and was just sitting there staring into space, his family looking on with worried faces.

Jeff cleared his throat and wiped his eyes.

‘Thank you. Thank you all. This is without doubt the best Christmas Eve I have had in a very, very long time.’

[direwombat]

tagged by @josephseedismyfather for this fine wip wedesday (tysm~ <3)

working on the damaged (aka, the jakesyb slasher au) becuase this fic holding my brain hostage in a cage. so here's a scene from later in the fic (which is to say, after syb and jacob have made their truce fucked and caught feelings) during their road trip to montana. this is a super rough rough-draft and will be edited. also. uh. trigger warning for lighthearted discussions of cannibalism (but none actually depicted, it's all hypothetical).

Sybille kicks her feet onto the dashboard, the dried mud of her boots flaking and dirtying the control panel. "I got a question for you," she says, after taking a drag and letting her arm hang lazily out the open window.

"Shoot."

"You said you's wanted for man-eatin'."

Jacob hums an affirmative.

"What part of me would you eat first?" He takes his eyes off the road just long enough to give her a [puzzled] look. When his gaze briefly flicks to the cradle of her hips, she grins and adds, "Previous meals nonwithstandin'."

He diverts his gaze back to the road and sighs thoughtfully. "I'd start with the organs. Heart, brain—" he casts her a quick side-glance "—probably not your lungs or liver."

She barks a rasping, smoker's laugh. "Wouldn't blame ya. What about the rest 'f me?"

He pauses for a moment, presses his lips in a firm line, contemplating. "Don't take this the wrong way, honey, but you're not exactly prime cut beef."

"Kinda hard to tell what other way I should take that." She takes another drag and casts him a sidelong smirk. "'Sides, weren't like you was complainin' the other night—or woulda any pussy done?"

"That's not what I—" he groans, mildly frustrated. "Look," he says, and he takes a hand off the wheel to run his knuckles down her ribs, allowing them to knock against the protruding bones and notch into the divots between them. It kind of tickles. "You're like a hare. Skin, bones, and muscle, but not much fat. Tough meat."

"Ooh, careful Mr. Hunter," she coos, the teasing sarcasm coats her voice, saccharine and honey-thick, "neg me harder 'n I might feel insecure enough to give ya a blowie." Self-satisfied pride swells in her chest as she watches the tips of his ears turn pink. "Well, fine — 'f ya had to cook 'n eat my tough meat, how'd ya do it?"

He's quiet for a long, long moment. "Stew," he eventually answers. "Take the meat from your shoulders and thighs. Tenderize ya with a mallet. Sear ya off to lock in your — uh — your juices." He coughs awkwardly and her grin widens. "Toss you in a slow cooker and let you simmer with carrots and onions or something. Bag you up, keep you in the freezer and have you as a hearty meal on a cold winter day."

There's a tenderness in the emotion to his voice. If she didn't know any better, she might've called it affection. It settles warmly in her chest and all of a sudden she feels exposed. With words alone he's cracked open her sternum. He might as well be holding her still-beating heart in his hands, and somehow, the image of him lifting it to his mouth, teeth bared and ready to take a bite, sounds more romantic than it does grizzly.

She scoffs. "Just don't forget to season me. 'F I find out you ate me without addin' any seasonin' I'm gon' haunt your ass."

He chuckles. "Got any requests?"

"You will use Slap Ya Mama cajun seasoning and nothing else."

"Heard."

She brings her cigarette to her lips and sucks in another lungful of smoke. "What 'bout trophies. Anythin' you'd keep?" she asks on the exhale.

"Your eyes," he answers, perhaps a little too quickly.

She snorts. "What, you gon' keep'em in a mason jar in that duffle?"

He shrugs. "Dunno. Don't really take trophies."

"Right, right," she waves the hand holding her cigarette dismissively. "Use the whole animal 'n shit."

"Something like that."

"Why my eyes?"

He's quiet for a long moment. "Nice shade of green."

tag list (opt in/out)

@voidika, @buggknife, @cloudofbutterflies92, @la-grosse-patate, @tommyarashikage

@florbelles, @statichvm, @fourlittleseedlings, @wrathfulrook, @harmonyowl,

@ivymarquis, @carlosoliveiraa, @cassietrn, @confidentandgood, @strafethesesinners,

@trench-rot, @miyabilicious, @simplegenius042, @g0dspeeed, @inafieldofdaisies,

@josephslittledeputy, @aceghosts, @adelaidedrubman, @finding-comfort-in-rain,

@socially-awkward-skeleton, and @strangefable

[rabbitcruiser]

National Pulled Pork Day 

Gather friends and family and make pulled pork together, a delicious and filling cut of meat is sure to please, or go out and enjoy professionally made pulled pork.

A tasty way to enjoy a meal that has been slow-roasted and delightfully seasoned, National Pulled Pork Day celebrates everything that has to do with this delicious dish!

History of National Pulled Pork Day

Pulled Pork is a dish that has its origins in the southern parts of the United States, based on the idea of shredding the meat after it has been barbecued. Although it can certainly be made in a slow cooker, the most traditional way to do so is to slow-smoke it over wood.

The process of cooking the meat through smoking seems to have spread through Spanish settlers who observed what native peoples (likely in the Caribbean or perhaps the United States) were doing. They learned that smoking meat through the use of an indirect fire provided a way of keeping the bugs away while preserving it. And this seems to have been the predecessor to what everyone now knows as a barbecue.

Through this method, the desired meat usually was pork, due to its affordability as well as availability. It is almost always made from the pork shoulder (sometimes called pork butt, Boston butt or picnic shoulder), which is a fairly inexpensive cut. The meat should be somewhat fatty, which adds flavor to the dish, and it cooks up extremely tender. Ideally, the meat will be slow-smoked for a very long time, so that the connective tissue becomes tender and falls apart even before it is actually “pulled”.

Sonny’s BBQ has partnered with the National Pork Board and the National BBQ Association in the United States to declare October 12 as National Pulled Pork Day.

Barbecue is revered in the South, specifically in Florida and the Carolinas, for its special connection to family and its call to gather with loved ones. The South is also known across the country for its unique and dominant BBQ protein, pork. And the number one way to enjoy it? The delicious pulled pork sandwich. Because of this, these three organizations have joined together to create a day to celebrate this Southern tradition: National Pulled Pork Day.

How to Celebrate National Pulled Pork Day

Getting to celebrate this day is a delight for the taste buds! Plus, since it’s a large cut of meat that will feed many, it typically will be enjoyed with good company such as friends, family, or even a block party full of neighbors.

Try out these ideas for getting the Pork Day celebration going:

Make Pulled Pork

Since not everyone has access to a wood-fired smoker, it is also okay to make it in a kitchen. Whether using a slow cooker or a traditional oven, the most important thing is to be sure that it is cooked very slowly and at a very low temperature. The slower and lower, the better! On the other hand, some people find that an Instant Pot pressure cooker is just the thing to make their pulled pork melt in their mouths.

No matter what form of cooking is used, preparation of the meat is important. Some people like to soak it in brine for a few hours before cooking the meat. Also, feel free to make some spices to rub into it (although it certainly should have a lot of its own flavor). Try spices such as smoked paprika, dry mustard, and chili powder, mixed with brown sugar and apple cider vinegar.

Get Creative with Pulled Pork

Pulled Pork doesn’t have to be just for sandwiches! Many different varieties of dishes can be conjured up using this tasty meat. Try out these ideas for various recipes to make with pulled pork, whether in honor of National Pulled Pork Day or just for any day:

Pulled Pork Nachos. Combine Tex-Mex with southern pulled pork goodness by piling pork on top of tortilla chips and then adding a variety of toppings such as cheddar or Monterey jack cheese, jalapenos, sour cream, salsa, guacamole or black beans. This same idea can be accomplished with burritos by stuffing everything into a large tortilla.

Pulled Pork Soup. Use that leftover pulled pork in a healthy way by cooking it into a delicious soup. Add tomatoes, onions, garlic, black beans, zucchini, chicken stock and other desired ingredients and let it cook slowly until the flavors melt together. Serve with a topping of cheese and tortilla chips.

Pulled Pork with Cornbread. Enjoy just a pile of this delicious meat all on its own–with or without a favorite brand of barbecue sauce. Then whip up some delicious homemade cornbread to enjoy on the side with a pile of butter.

Loaded Fries with Pulled Pork. Take fries to a whole new level with pulled pork! Make fresh or frozen fries, pile on the pulled pork, add some jalapenos, flavor with coriander, lime and red onion. Made this way, fries are not just an appetizer or a side dish, but they can function as a full meal.

Throw a National Pulled Pork Day Party

Make National Pulled Pork Day into an excuse to have a fun barbecue in the backyard. Gather a group of friends and serve pulled pork sandwiches with a collection of side dishes. This might include the traditional creamy coleslaw, potato salad, baked beans, collard greens or corn on the cob. Serve with a pile of fresh watermelon.

Go Out for Pulled Pork

Some of the best restaurant chains that serve Pulled Pork can be found in the southern parts of the United States since that’s where the dish began. Check out some of these delicious barbecue places:

Dickey’s Barbecue Pit. Just because it’s the largest barbecue chain in the world doesn’t mean they’ve compromised on quality. Every location (there are more than 400 locations in 43 states)  still pit-smokes its own pork, and they offer free meals for kids on Sundays. Unlike many places that don’t say how much meat comes in their dishes, here the meats are served by the pound.

Jim ‘N Nick’s Bar-B-Q. Founded in 1985 by a father and son combo (presumably named Jim and Nick), this restaurant chain was started in Birmingham, Alabama and now has 30 locations. They smoke their own pork (choose pulled or chopped) and it’s crazy good.

Red Hot & Blue. A group of southerners in Arlington, Virginia were missing home, so they started their own barbecue joint in the Washington DC area. They’ve now moved into 6 other states and their pulled pork is hickory smoked (slow and low).

Famous Dave’s. Another fairly well-known chain, this one was, ironically, started in the northern US–in Minnesota. Dave Anderson, A Chippewa Indian, started the chain in 1994 and has opened almost 200 locations in more than 33 states.

Source

[beangods]

+ explain in the tags!!

[recentlyheardcom]

The Weber Smokey Mountain Cooker Smoker

Writer Montgomery Emerson Revealed Might 25, 2009 Phrase rely 623 The Weber bullet smoker is a tried and true smoker for all the pieces from ribs to rooster. Prospects converse very extremely of its means to take care of a good temperature for hours which in flip, can produce a few of the greatest smoked meats and fish you’ll ever style. This grill is on the upper finish relating to worth,…

[goldenscastiron]

Pick me up! Shop 8kg-36kg dumbbells for the holidays. Individual or bundles! American made Goldens' Cast Iron! Black Friday is soon!

Goldenscastiron.com/cast-iron-kettlebells/

Goldenscastiron.com/kettlebell-dumbbell-bundles/

[bbqbills2]

Modular Outdoor Kitchens In Las Vegas NV https://readyfinishoutdoorkitchens.com

BBQ Kitchen Islands

BBQ Kitchen Islands for backyards, patio & poolscapes are a budget-friendly way to customize your outdoor kitchen. We have access to thousands of kitchen components from top brands in the business including Alfa, Alfresco, Amore, Aspire, Blaze, Bonfire, Coyote, DCS, Delta Heat, Fontana Forni, Gozney, Green Mountain, Hestan, Lynx, Memphis, Summerset, Twin Eagle, Viking, Wolf.

Modular Outdoor Kitchens

Our modular outdoor kitchen equipment makes an affordable outdoor grill kitchen possible through individual components that give you flexibility in design. You can break up the configuration, change it, move things around etc. if you move to another house,  you can take it with you. With modular systems you are not wasting space on framing, inserts etc. The cost is going to be much lower.  

Prefab Outdoor Kitchens

Pre-assembled outdoor kitchens (also known as Prefab or Prebuilt BBQ Islands) are a budget-friendly way to customize your outdoor kitchen to your liking. Prefab outdoor kitchens were created for chefs who prefer a customized approach to their grilling. We provide a range of frame kits, modular cabinets, and other components to create your perfect outdoor grill. Our extensive selection of options allows you to mix and match.

Pre-Built Outdoor Kitchens

Build the outdoor kitchen of your dreams. These pre-built grill islands are ready to be installed and will give you a great looking grill island. Customize a pre-designed outdoor kitchen island with our beautiful outdoor-rated finishes or design a unique outdoor kitchen with our built-to-order program.

Stand-Alone Outdoor Kitchens

Looking for the best stand-alone outdoor kitchen? Our outdoor kitchens are incredibly easy to add into any project, no footings required! Kitchen equipment includes grills, smokers, and more to help you create delicious meals. Stand-alone modular custom outdoor kitchens are designed to be flexible, adjustable, movable and portable.

Portable Outdoor Kitchens

Many people assume that having an outdoor kitchen, especially a freestanding one, means having to go without many of the appliances you’d expect to find in an indoor kitchen, such as a dishwasher, refrigerator, or range. However, all of these things can be incorporated into an outdoor, freestanding kitchen design with a little creativity.

[bbqkingdom]

Elevate Your Grilling Game: Best Smoker BBQs Available in the UK

When it comes to outdoor cooking, nothing quite compares to the rich, smoky flavor that only a good smoker can provide. The art of smoking meat has been cherished for centuries, evolving from a simple preservation technique into a culinary craft that brings people together. In the UK, the market for smoker BBQ in uk has burgeoned, offering enthusiasts a plethora of options to choose from. This article will delve into the best smoker BBQs available in the UK, providing insights into their features, benefits, and how they can transform your grilling experience.

Understanding Smoker BBQs

Before diving into specific models, it’s essential to understand what sets smoker BBQs apart from traditional grills. While standard grills focus on direct heat and quick cooking, smokers are designed for low and slow cooking. This method allows the meat to absorb smoke, resulting in tender, flavorful dishes that are hard to replicate. Smokers come in various types, including offset smokers, vertical smokers, and pellet grills, each offering unique advantages.

The Appeal of Smoking Meat

The allure of smoking meat lies in its ability to infuse dishes with an unparalleled depth of flavor. The process involves using wood chips or chunks, which, when heated, release aromatic smoke. This smoke envelops the meat, creating a delicious crust known as the bark, while the inside remains juicy and flavorful. Moreover, smoking isn’t just for meat; vegetables and cheeses can also be enhanced through this method, making it a versatile cooking technique.

Key Features to Look for in Smoker BBQs

When selecting a smoker BBQ, several features can enhance your cooking experience. First, consider the construction material; stainless steel is durable and resistant to rust, while porcelain-coated surfaces are easier to clean. Temperature control is another critical aspect; models with built-in thermometers or digital controls allow for greater precision in cooking. Additionally, the size of the cooking area is vital, particularly if you plan to entertain guests or smoke large cuts of meat.

Top Smoker BBQs Available in the UK

1. Weber Smokey Mountain Cooker

The Weber Smokey Mountain Cooker has garnered a dedicated following among smoking enthusiasts. Known for its reliability and robust construction, this vertical smoker features a water pan that helps maintain moisture levels, ensuring your meat stays tender. With two cooking grates, it offers ample space for smoking multiple items simultaneously. The design allows for easy temperature management, making it an excellent choice for both beginners and seasoned pitmasters.

2. Traeger Pro Series 575

For those who prefer the convenience of pellet grills, the Traeger Pro Series 575 is a standout choice. This model combines the benefits of smoking and grilling, allowing users to switch between methods seamlessly. The digital controller ensures precise temperature settings, while the large hopper can hold enough pellets for hours of cooking. With versatility in mind, the Traeger can smoke, grill, bake, and even roast, making it a multifunctional addition to your outdoor cooking arsenal.

3. Masterbuilt Gravity Series 560

The Masterbuilt Gravity Series 560 is a game-changer for those who appreciate ease of use. This charcoal smoker features a gravity-fed design that allows for automatic charcoal feeding, ensuring consistent heat and smoke. The digital control panel offers precise temperature adjustments, while the ample cooking space accommodates larger cuts of meat. This smoker is perfect for those who want the authentic flavor of charcoal without the hassle of constant monitoring.

4. Char-Broil American Gourmet Offset Smoker

The Char-Broil American Gourmet Offset Smoker is an excellent option for traditionalists who appreciate the classic offset design. This model features a separate firebox, allowing for indirect heat and smoke, which is ideal for slow-cooking larger cuts of meat. The sturdy construction ensures durability, while the adjustable dampers provide excellent airflow control. For those looking to impart a classic smoky flavor to their BBQ, this smoker is a worthy investment.

5. Dyna-Glo Vertical Offset Smoker

For a more budget-friendly yet effective option, the Dyna-Glo Vertical Offset Smoker is a fantastic choice. This smoker offers a vertical design that maximizes cooking space while minimizing the footprint in your garden. The offset firebox allows for even heat distribution, ensuring that all racks receive ample smoke flavor. With its durable steel construction and adjustable vents, the Dyna-Glo is perfect for those just starting their smoking journey without breaking the bank.

The Importance of Wood Selection

An often-overlooked aspect of smoking is wood selection, which plays a significant role in flavor development. Different types of wood impart distinct tastes; for instance, hickory provides a strong, smoky flavor ideal for red meats, while fruitwoods like apple and cherry offer a sweeter profile that pairs well with poultry and fish. Understanding the nuances of wood selection can elevate your grilling game, allowing you to create dishes that are not only delicious but also uniquely your own.

Tips for Successful Smoking

To achieve the best results with your smoker BBQ, consider the following tips. First, always preheat your smoker to the desired temperature before placing your meat inside. This practice ensures even cooking from the start. Additionally, patience is key in smoking; allow your meat to cook low and slow for the best texture and flavor. Using a water pan can help maintain moisture levels, preventing the meat from drying out during the cooking process.

Furthermore, resist the temptation to open the smoker frequently. Each time you open the lid, heat escapes, which can extend cooking times and affect the final product. Instead, use a digital thermometer to monitor the internal temperature of your meat without disrupting the cooking environment.

Conclusion

Investing in a high-quality smoker BBQ can genuinely transform your outdoor cooking experience. With models like the Weber Smokey Mountain Cooker, Traeger Pro Series 575, Masterbuilt Gravity Series 560, Char-Broil American Gourmet Offset Smoker, and Dyna-Glo Vertical Offset Smoker at your disposal, you have the tools to elevate your grilling game significantly. Embrace the art of smoking, experiment with different wood types, and apply the tips outlined in this article to create mouthwatering dishes that will impress friends and family alike. The world of smoked BBQ is waiting for you, so fire up your smoker and get ready to embark on a flavorful journey that celebrates the true essence of outdoor cooking.

[rvtravellife]

Ultimate Guide to Cooking in the Outdoors: Essential Equipment for RVing and Camping

by Madelaine Graff Cooking in the outdoors is one of the most rewarding aspects of RVing and camping. The sizzle of food on the grill, the smoky aroma from a meat smoker, and the simplicity of a stovetop meal can turn any campsite into a gourmet kitchen..... Introduction Cooking in the outdoors is one of the most rewarding aspects of RVing and camping. The sizzle of food on the grill, the smoky aroma from a meat smoker, and the simplicity of a stovetop meal can turn any campsite into a gourmet kitchen. However, having the right equipment is the key to a successful outdoor cooking experience. Portability and efficiency are essential when space is limited, and you want to maximize your time in nature. In this guide, I'll explore the best cooking equipment for RVing and camping. I will focus on camping grills, RV grills for low-pressure propane use, portable meat smokers, camping stovetops and griddles, and essential grilling and cooking tools and accessories. We'll highlight the top products in each category to help you make informed choices for cooking in the outdoors on your next adventure. In This ArticleBest Camping GrillsWeber Q1200 Portable Gas Grill Coleman RoadTrip 285 Portable Stand-Up Propane Grill Cuisinart CGG-180T Petit Gourmet Portable Tabletop Gas Grill Best RV Low-Pressure System GrillsKuuma Stow N Go 216 Elite Propane Grill Flame King RV Orifice Portable Gas Grill Weber Traveler Portable Gas Grill for RV Use Best Portable Meat SmokersTraeger Ranger Portable Wood Pellet Grill Masterbuilt Portable Electric Smoker Weber Smokey Mountain Cooker 18-Inch Smoker Best Camping Stove Tops and GriddlesCamp Chef Everest 2X High-Pressure Stove Coleman Classic Propane Stove Blackstone Table Top Grill Portable Gas Griddle Best Grilling and Cooking Tools and AccessoriesCuisinart Deluxe Grill Set Weber 3-Piece Stainless Steel Tool Set Grillaholics Essentials Grill Tools Set Conclusion FAQsWhat are the differences between grilling, barbecuing, and smoking food? How to safely do cooking in the outdoors? Best Camping Grills Camping grills are a staple for any setup for cooking in the outdoors. They provide a convenient way to grill meats, vegetables, and even breakfast items like pancakes. The best camping grills are portable, easy to use, and fuel-efficient, making them ideal for RVers and campers who want to enjoy delicious grilled food without the hassle. Weber Q1200 Portable Gas Grill Weber Q1200 Portable Gas Grill The Weber Q1200 is a highly regarded portable gas grill known for its durability and performance. Pros: - The compact design makes it easy to transport and store. - Electronic ignition for quick and reliable startups. - Porcelain-enameled cast-iron cooking grates distribute heat evenly. Cons: - Slightly heavier compared to other portable grills. - It is a higher price point, but the quality justifies the cost. Buy on Amazon Coleman RoadTrip 285 Portable Stand-Up Propane Grill Coleman RoadTrip 285 The Coleman RoadTrip 285 offers a versatile cooking experience for cooking in the outdoors with its adjustable burners and ample cooking space. Pros: - Foldable legs and wheels make it easy to set up and move around. - Three adjustable burners provide precise temperature control. - Swappable cooktops for added versatility (grill, griddle, and stove grates). Cons: - It's bulkier compared to tabletop models. - Assembly can be time-consuming. Buy on Amazon Cuisinart CGG-180T Petit Gourmet Portable Tabletop Gas Grill Cuisinart CGG-180T The Cuisinart CGG-180T is perfect for those who need a lightweight and compact grill without sacrificing performance when cooking in the outdoors. Pros: - Ultra-portable with foldable legs and a briefcase-style handle. - It quickly heats up and cooks evenly. - Affordable price point. Cons: - Smaller cooking surface, suitable for smaller groups. - Single burner limits cooking versatility. Buy on Amazon Best RV Low-Pressure System Grills Purpose-built grills for RVs use low-pressure propane systems designed to connect directly to the RV's propane supply. This is in contrast to the high-pressure grills that you generally use in your backyard. These high-pressure grills will not work from propane connections on the side of the RV, but they will work if connected to the propane tank directly. This setup is convenient and efficient, ensuring a consistent fuel source for cooking in the outdoors. Kuuma Stow N Go 216 Elite Propane Grill Kuuma Stow N Go 216 Elite Propane Grill The Kuuma Stow N Go 216 Elite Propane Grill is an excellent choice for RVers who need a reliable and high-performing grill. Pros: - Connects directly to the RV's low-pressure propane supply for convenience. - High-quality stainless steel construction ensures durability and longevity. - A large cooking area allows you to prepare meals for the entire family. Cons: - Slightly heavier compared to other portable grills, which can affect portability. - It has a higher price point, but the quality and features justify the investment..... Read More... Read the full article

[roguecookers]

Delicious Texas Beef Ribs and Brisket Experience

The Tradition of Texas BBQ

Texas barbecue is a proud culinary tradition rooted in simplicity and respect for quality ingredients. Unlike other regional BBQ styles that rely heavily on sauces and marinades, Texas BBQ is all about the meat. The primary focus is on slow-smoking over wood, typically oak or mesquite, to impart a deep, smoky flavor.

Beef ribs and brisket are particularly revered in Texas. These cuts of meat require patience and skill to prepare properly, but the result is well worth the effort. A perfect Texas BBQ experience showcases the natural flavors of the meat, enhanced by smoke and a carefully crafted rub.

The Majesty of Texas Beef Ribs

Selecting the Right Beef Ribs

When choosing beef ribs, look for ribs with a good amount of meat on the bones and a nice marbling of fat. This fat is essential for keeping the meat tender and flavorful during the long smoking process. There are two principal kinds of hamburger ribs: short ribs and back ribs. Short ribs are meatier and more commonly used in Texas BBQ, while back ribs have less meat but are still delicious when prepared correctly.

Preparing and Smoking Beef Ribs

Rub: Start with a simple rub. Traditional Texas BBQ rubs are minimalist, usually a mix of coarse salt and black pepper. Some pitmasters add a bit of garlic powder, paprika, or chili powder for extra flavor.

Smoking: Smoke the ribs low and slow at around 225°F. Use oak or mesquite wood for an authentic Texas flavor. Place the ribs bone-side down on the smoker to ensure even cooking.

Cooking Time: Beef ribs can take anywhere from 6 to 8 hours to cook, depending on their size. You’ll know they’re done when the meat is tender and easily pulls away from the bone.

Resting: Allow the ribs to rest for at least 30 minutes after removing them from the smoker. This aids in the redistribution of the juices, resulting in a flavorful and moist bite.

The Art of Texas Brisket

Brisket is the crown jewel of Texas BBQ. This large cut from the lower chest of the cow is known for its rich, beefy flavor and melt-in-your-mouth texture when cooked properly.

Choosing the Perfect Brisket

Look for a whole packer brisket, which includes both the flat and point cuts. The level is less fatty, while the point is fattier and more tasty. A good brisket should have a thick layer of fat on one side, known as the fat cap, which helps keep the meat moist during cooking.

Preparing and Smoking Brisket

Trimming: To get rid of any extra fat, trim the brisket, leaving about a 1/4-inch layer of fat on top.

Rub: Like beef ribs, a simple rub of coarse salt and black pepper is all you need. Some pitmasters add garlic powder, onion powder, or paprika for additional flavor.

Smoking: Smoke the brisket at 225°F, using oak or mesquite wood. Place the brisket fat-side up so the fat can render down through the meat, keeping it moist and flavorful.

Cooking Time: Brisket can take anywhere from 10 to 16 hours to cook, depending on its size. The key is to cook it until it reaches an internal temperature of about 195°F to 205°F.

Wrapping: Some pitmasters envelop the brisket by butcher paper or aluminum foil halfway through cooking to assist with holding dampness and accelerate the cycle. This is known as the “Texas brace.”

Resting: After removing the brisket from the smoker, let it rest for at least an hour. This step is crucial for achieving that perfect, tender texture.

Serving Your Texas BBQ Feast

Conclusion

The experience of enjoying Texas meat ribs and brisket is unmatched. The combination of smoky, tender meat and the rich, beefy flavor is a true testament to the art of Texas BBQ. While mastering the techniques of smoking these cuts takes time and practice, the reward is a mouthwatering meal that embodies the spirit of Texas.

For those looking to elevate their BBQ game or seeking expert guidance, we recommend checking out Rogue Cookers. This Austin-based company offers a wealth of knowledge, products, and tips to help you achieve BBQ perfection. Whether you’re a seasoned pitmaster or a backyard enthusiast, Rogue Cookers has everything you need to make your Texas BBQ experience unforgettable.

[loudelossantos]

TECHNOPRENEURSHIP 004:

The AVR Pressure Cooker

Hey everyone, welcome back to the thrilling world of Technopreneurship! Today, we're back in the nerve-wracking AVR room, facing the challenge of pitching our tech ideas. Remember the elevator pitch concept – which super-short sales pitch should take as long as a quick elevator ride? Yeah, that was the test we were all sweating over right now. The tension in the AVR room was thick enough to cut with a butter knife. My classmate just finished presenting their idea – a concept focused on creating a community space, kind of like a modern-day "third space." It was interesting, but it went on for a while (like, 15 minutes!). Our professor, bless him, had to gently remind everyone that this was a quick-fire sales pitch, not a college lecture. My mind was already racing, trying to figure out how to condense my entire tech idea into a minute, make it crystal clear, and hopefully impress the audience. The pressure was definitely on! As each classmate stepped up, the feedback came rolling in. Some ideas were put on hold for further development, while others got the dreaded thumbs-down, meaning they had to go back to the drawing board and come up with something completely new. By this point, the room was buzzing with a mix of nervous energy and a healthy dose of fear. It seemed like our professor had very high standards – one student had to pitch their idea a whopping fifteen times before it got the green light! I remember our professor saying this, and a hush fell over the room. Fifteen times? The pressure to get my pitch perfect in just 60 seconds felt monumental. Speaking of ideas, my first attempt at a tech idea focused on a grocery store app. That one got shot down because another classmate had the same concept. So, back to the drawing board, I went! Being right there in the AVR room, watching the other presentations unfold was a valuable lesson. The key takeaways? Be specific, keep it short and sweet, and get straight to the point. Fueled by this newfound knowledge, I started brainstorming a new tech idea. Something more focused, something with the potential to make a real difference. Inspiration struck when I thought about my dad, a former smoker. Smoking has all sorts of nasty long-term effects, with heart disease being a major one. And that's when it hit me: a tech idea focused on heart health! Curious about what this potentially life-saving concept could be? Well, stay tuned for blog number 005, where I'll delve into the details and hopefully get your heart racing (in a good way) about this exciting new project! In the meantime, I'd love to hear from you! Have any of you had experiences with high-pressure pitching? What are some challenges you've faced in developing a tech idea? Leave a comment below and let's chat!