Notices by gettingcooked@noagendasocial.com, page 8

@thatguyoverthere it's a Canadian thing. A spice mix including salt. I think I'm going to go just salt, and then add some post oak into the coals and let the smoke shine through.

@thatguyoverthere Relocated? You dispatched them?

@thatguyoverthere We have an espaliered pear tree inour yard have not seen a single piece of fruit in the 3 seasons it's been in the ground. Sad.

I'm using the last of my curated charcoal briquettes I stocked up on last year during all the supply chain BS. Now it's time to bulk up on the lump for this year.

As recommended, I sliced off a hunk from the massive brisket so it fits my smoker. That smaller piece I'm doing up now on the kettle grill. I wonder how long this will take to complete? The big piece is resting overnight, enjoying the salt and pepper rub and tug I gave it.

I'm not sure if this applies to a small piece of the flat, as opposed to the entire brisket, but I'm wrapping it in paper at 165F like I would if it were whole.

D'oh! An hour into cooking this teeny piece of brisket and it dawned on me I had it on the grill fat side down. Stupid Craig. Stupid Craig. I remedied that and put it on a rack and pan as the surface was getting a bit warm relative to the internal temp. Thank God it wasn't the big ass hunk. And, it's good to have a proper smoker, as the coals are too close to the grill for proper offset cooking. Even using the snake method of slow cooking with charcoal.

Instead of GettingCooked we're GettingBaked. Wood fired bread. I think the fire party be a bit too high, but so am I.

I've been gradually pushing the fire towards the back wall, and am surprised to find out how much more efficient the burn is when the fuel is against said wall; the swirl effect has the fire burning cleaner, hotter and more ferociously back there. And the ambient temperature in the Carbon Kitchen, around the stove is noticeably improved. And this isn't the most seasoned of wood.

Two and a half hours in, give or take, maybe three, and here's the report: the roof, or the dome, inside, is 500*C, and it's 25*C on the outside. The back wall, where the fire is raging, is 500*C and 23*C. Not bad. I'll probably add some more cob to make the ratio better. I do have tons of sand and straw leftover. I may require a bag or two more of clay. Overall, I'm ridiculously happy with how well things have turned out.

Man, I'm loving this sumbitch.

I stepped back and took a pic. Please forgive the mess; my entire backyard, the Carbon Kitchen included, is one giant construction project.

Holy Cow, this thing is amazing! After the fire goes out, I'll come back in a few hours and see how much heat this magnificent bastard actually retains.

I whipped out my flour to prepare a poolish for an English muffin experiment, so I did up another New England bar pie style thin and crispy pizza. Known in the rest of the world as sheetpan pie. And that's not even for dinner, the wife did up a pot roast in the slow cooker for tonight; the pie was for practice. Amd breakfast pizza. Oh, and there's a loaf of bread baking in the Dutch oven as I type this. And now we feast...

Shit! We're down to a half-dozen 250ml jars of pizza sauce. Guess what I'm doing tomorrow.

Anyone here have experience with wall heaters? Like a baseboard heater but in the wall. With a fan.

Aside from the age, the driving force behind the move is resiliency with the wood heat and the removal of the low hanging vents, as the ceiling is barely 7 feet in the basement less the vent height.

I'm replacing my ancient forced air furnace with a small jotul wood stove in the basement, and existing free-standing gas stove upstairs in the living room and will need a few heaters in the bedroom and kitchen and such as a compliment to them.

@charliebrownau It tasted awesome.

The missus made this savory strudel thingy tonight. Sausage, mushrooms, onions, a few herbs and spices, at least 11, and some fontina cheese, wrapped in puff pastry. Now that recipe is a keeper.