I, uhm, may have done a thing. And it might be my first romance. And both the spicy as well as the non-spicy versions are now available for preorder now... www.knottedroadpress.com/products/how...

What's on the grill this morning? Brisket! The rub is primarily dark cocoa powder, instant espresso, and black pepper. This is for the BBQ on Sunday.

What's on the grill today? First, 5 pounds of mild Italian sausage. When these are done, I'll do 5 pounds of kielbasa.

What's going on the grill overnight? Boneless pork belly. Coming out tonight, then freezing the meat before our BBQ Sunday Aug 2

I forgot to post this earlier. On the grill today: a cross-rib roast and beef short ribs.

Always happy to see the zoomies grazing in the yard

Pictures of the paper wasp nest we knocked down. The wasps were all gone by the time we knocked the nest down, so no attacking wasps.

What's on the grill today? Pork loin that's been cured and smoked AKA Canadian bacon.

What's on the grill today? Duck sausages! Friend went hunting and brought back 10 lbs of duck breast. Ground that with some pork, chicken fat and spices. The logs on the left are a pepperoni spice blend, the ones on the right are spiced more traditionally for a duck sausage.

This is where I'll be on Sun, Feb 15th! Hope to see at least some of you there!

Talking about speaking out, trying to make my position clear. I'll probably be posting more political things here than over on the book of faces. www.leahcutter.com/speaking-out/

What's on the grill today? Summer sausage! I start with ground beef, seasoned appropriately. Form the meat into one or two logs, depending on how much you started with. Wrap the logs tightly in plastic wrap and let sit overnight. Smoke at 180 until the internal temp reaches 160.

What's currently on my needles? Boreal forest critters, specifically, owls. The colors are actually a dark and light blue, not black and white. Very soft and very pretty!

Event starting soon!

Today is the day! House & Hazel in Maple Valley. Hope to see at least some of you there! More events planned (in different locations) for Feb, Mar, and May. Still looking for one for April.

What's on the grill today? Cross rib roast. Used the CCP rub on it- cocoa powder, instant coffee, and lots of black pepper. Smoke and rest today, chill over night, slice and eat tomorrow!

Yesterday's post was about looking back. Today's post is a change of perspective. Enjoy! www.leahcutter.com/2025/12/a-ch...

The pork butt "ham" turned out SO GOOD. It tastes like the best smoked, honey-glazed ham I've ever had. It's juicy and flavorful, really tender too. It's so good I'm planning on making it again in August for our annual BBQ.

What's on the grill? Canadian bacon, a pork butt that's been cured as a ham, and some shank steaks. More info as alt text.

What's on the grill today? A cross rib roast. Cooking low and slow, then slicing thinly for sandwich meats. Before and after shots.

What's on the grill today? Turkey, of course! Spatchcocked and slightly separated. Plus lots of smoke. Should be ready in a few hours.

Because y'all deserve to know the results of the beef bacon experiment...we have deemed it a GREAT SUCCESS. Much yumminess to be had!

What's on the grill this morning? Beef bacon! Smoking it until it reaches a temp of 150. Then I'll rest it like a brisket, that is, put it in a bag in a cooler for several hours. Then into the fridge it goes. Will slice it once it's cool. Then can cook it up for bacony goodness.

First test of handmade bookmarks done! This is using paper that I marbled the other day. Will be giving these to readers at my various events!

What's on the grill today? Cross-cut shank steaks and beef short ribs. Will smoke for 1 hour, then steam until done. Should be yummy!

What am I making this week? BEEF BACON! I have a dear friend who doesn't eat pork. Once I got a better handle on making bacon from pork belly, I decided to try to make bacon out of the flat part of a brisket. Will let y'all know how it comes out!

I'm going to be at The Dusty Shelf on November 15, from 4-8, as part of the Enumclaw Wine Walk! This is one of the books that I'll have available. Hope to see you there!

What was on the grill today...top round. We make sliced roast beef for sandwiches from it. That red color comes from the smoke. I rest it like a brisket, that is, in a clean bag in a cooler for between 4-12 hours. Then, cool and slice.

What was on the grill last night? It was too dark to take pictures, but here's the final product, pulled pork. I used a new technique. I sliced two deep cuts in the pork butt then made sure to get lots of the rub into the cuts. This gives me a lot more bark. It turned out really well. Very tasty!