boiler

Herbie Hancock - Sextant
 
Hancock’s Mwandishi Band to Reunite for One Night, Will appear at Friday’s “A Great Night in Harlem”
 
Aloha,
Brad

This is wonderful.
 

There will be hard copies of the poster for sale, as well as older Toadhouse event posters also created by Dan Auld.

Nope, it was my first time taping a show on a boat. One or two more at sea and I think I can get the merit badge.
 
Aloha,
Brad

damn, that looks good.
I had never heard of brining meat until I read this thread, so thanks for that Esau. I decided to try the method out with some ribs myself. I didn't really use a recipie, just sea salt, sugar, water and a little scotch. I left them in the brine for about 6 hours.
I made up a little spice rub, I did write it down but threw it away by accident. I'm pretty sure it went something like this:
1 tbs Sea Salt (too much for my taste, will reduce next time)
1 tbs White Sugar
1 tbs Brown Sugar
1 tbs Garlic podwer
1 tbs Cummin
1 tbs Chili powder
1 tbs Paprika
1 tbs Dry Mustard
1 tbs Black Pepper
1 tbs Dried Chive rings
I rubbed that mixture on the ribs and let them sit for 1.5 hours. I then added some tomato sauce to what was left over for some homemade BBQ sauce to be applied later while the ribs were cooking. I also took this time to soak up some hickory chips:

Out to the Weber, this is the charcoal I used:

I used the charcoal on one side and a couple of stainless steel dishes with water in them on the other side (another technique I learned from Esau), barely had the bottom vents open and the lid vents also about 50%+ closed on the opposite side of the charcoal. The ribs cooked this way for about 3 hours, only opening to add more hickory chips and put some sauce on about half way into it. I also threw some zucchini in there a little later which good ol geomouse thought I was roasting condoms. lol.

I didn't use the rub for my kids rack, they got some glutton free BBQ sauce:
te
After a few hours:

I drank a bunch of these:

and had this view in my backyard while I was doing it:

Some of my listening:


And finally, they ended up being tender enough to eat off the bone, even for someone without a single tooth:

http://allthings.umphreys.com/setlists/city/Hamilton  
 
Umphrey's McGee did open for the Fat Cats
 

I made my BBQ pizza today.
 
How I made it:
 
Pizza sauce - from Sobey's to which I added some fried garlic, which I grew and just finished curing
Pizza Dough - For this I used Rich's Della Suprema, which you buy frozen, thawed it out in fridge overnight and then let it sit on the counter four  an hour to bring it to room temp. Then I rolled it out and brushed it with olive oil and let it sit for about an hour to rise.
 
While this was going on I filled up my chimney with lump charcoal to get that going. When the charcoal was ready and spread out I put the pizza stone on the BBQ to heat it up. Since I was outside, I slipped back to the garden and grabbed some spinach, cilantro and basil.
 
Nothing else very fancy, some ham, dry-cured pepperoni, mushroom, red and green pepper, mozza cheese and some home grown broccoli.
 
Once the stone was warm enough, I took it in and assembled it all on the stone and put it on the BBQ. I do admit to leaving it on a bit to long (almost an hour) and I burnt the crust a bit. Next time I will probably just go with about 40 minutes. Overall, it was a damn fine Pizza. 
 
And here are some pictures:
 
The Music I listened to while doing this:
 

 
The dough I used:
 

 
The Garlic I grew and just finished curing:
 

 
The charcoal being lit:
 

 
Pampered Chef Pizza Stone being preheated:
 

 
All the ingredients ready to go:
 

 
Putting it all together:
 

 

 
And the final product:
 

 
I had a little bit of overhang there but I prefer homemade stuff to look imperfect but taste perfect. 

looks great Esau.  I've had a weber for a number of years and one year I kicked it up a notch with cast iron grates.   I got them from http://www.mangrate.com/  when they had a sponsored deal for Adam Carolla's podcast.   steaks are simply perfect when cooked on cast iron.
 

He's 50 now you know. Just getting him out of the house is a bonus at his age.

Jay Robsinon's recording of the Saturday  August 2 show by Must Stash Hat @ The Brownstone Cafe in Oriilia is available for download/stream at https://archive.org/details/msh2014-08-02
 
 

Warning...

Blind and dirty...