WFDT - Thursday

Grilled: Salmon, Asparagus and ears of corn
Heirloom tomato slices with S&P, olive oil & balsamic

White Rhone Blend

Is air fryer pizza better than oven?

Johnny’s...a sweep and a mushroom, pepp, and fish.

Salad without the lettuce b/c we ran out of lettuce and my wife had already chopped all the other salad veggies up for the week. Also defrosted a frozen tub of red beans, eaten without the rice.

Experimenting with smoked chicken.

Have a non-profit BBQ contest coming up. Rules: Smoked protein cooked offsite and delivered at certain time.

Trying to do a takeoff on burnt ends but with chicken.

Smoked some whole breast and thighs.

Then to a food processor with the rendered skin and fat added back... gelatin added to bind and because it seemed like a good idea.

Smoked and seared



Sauced and ready for the pit to set the sauce...



Myron Mixon is the main draw and judge so it should be interesting.

Darla - the taste is fantastic. But the jury is out on texture.

I want it to have some heft like a whole meat cut.

When really hot it was close to falling apart.

Hoping when it cools to 115 or so, the gelatin, fat and skin will tighten it up.

Flavors are there but not sure about the texture yet. It looks like a nice brisket burnt end cube though.

Here is is after the sauce set - peach bbq glaze