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First cooking in a week (been eating leftovers). Finally got a hold of local fresh shrimp (head on). So finally got to make shrimp and grits with my bacon. It's sherry-drambuie bacon, butter, duck fat, garlic, shallots, sherry, Texas Pete, Old Bay, and head-on fresh shrimp. The grits have 3...

Huh. That is odd. I've never seen boiling produce inconsistent colors in green beans. Could see the entire bean getting grayish from accidental overcooking, but patchy is just weird.

How did you cook them? I've seen green beans turn some odd colors in a straight sautee if you don't blanch first.

Sorry about your smoker issues, @momofthegoons. Not an atypical problem with a smoker. It's one of the reasons I prefer a pure wood-burning smoker - the amount and type of wood directly determines the temp. I also nearly had a disaster with my turkey but recovered, though my fire alarm was...

Turkey. despite oven temp problems came out extremely juicy and tasty. Injected with a brine of turkey stock and mead, basted in rendered duck fat and sage, roasted 2 hours then braised in more stock and mead at 200F for 8 hours. No carving needed, just fell apart. Will try to get a pic of...

@momofthegoons - A standard basting brush will work, as will a squeeze bottle. Of course an actual mop - like http://smile.amazon.com/Basting-Mop-With-Replacement-Head/dp/B00IJB4MLA/ref=sr_1_1?ie=UTF8&qid=1417024534&sr=8-1&keywords=bbq mop&pebp=1417024536405 - is best. Squeeze bottle/brush...

That's a decent brine, though I don't know how Zatarain's works with a turkey. And I personally prefer dark brown sugar to molasses for brines. Obviously you'd reduce the other sugar if you use brown sugar. And allspice works in just about any brine. If it's a big turkey, you'll want to...

Depends on the temp you're smoking at. The half hour per pound rule only applies in the 300-350F range. I prefer my poultry smoking to be around 250f. At that temp, it's closer to 45-60 minutes a pound. Also depends on the type of smoker. Is it a wood-burning smoker, coal, gas, or electric...

And the cheese. Both are nice but the swiss is especially good.

Rare filet mignon seared in bacon fat. Sauce is butter, mushrooms, garlic, shallots, and beef demi. Served with more mushrooms, garlic, and shallots sautéed in butter and topped with 20 year old Villa Manodori balsamic. EDIT: Had a boston butt in the smoker. Marinated for 2 days in mead...

They get even weirder with urine in India. After studying Ayurvedic medicine and spending time in India, my little brother started drinking his OWN urine. At least once a day. According to my ex-wife (she;s from New Delhi) it is very common. Apparently Nehru did it.

I HIGHLY recommend this. Nearly Garth Marenghi level insanity. Made me a Will Ferrell fan.

Veal marsala- mushrooms sauteed in garlic and duck fat, veal scallopini pounded and seared in extra virgin, sauce is marsala wine, beef demi, and butter.

2nd Avengers: Age of Ultron trailer. Caveat- If you're a serious comic book fan (as I am) this will in many ways be frustrating. But, despite them not having the option of doing Age of Ultron as it is in the comics (Wolverine and the Fantastic Four are too central in it) this still looks...

Depressed as hell today. So the obvious thing to do since i had the ingredients- poutine (that is what the Manual of Psychiatric Therapeutics recommends for depression, right?). Organic yukon gold fries; gravy is duck fat, bacon fat, butter, button mushrooms, shiitakes, garlic, tarragon...

If you want presentation... here is a finished dish (previous pic was fresh out of the smoker). Made with the bacon (cured in sherry and Drambuie brine) and the sweet and sour cabbage. Mushrooms and bratwurst cooked in bacon fat, then braised in dry sherry, sage, and a lot of black pepper...

And of course they ARE closely related to dogs- order Carnivora, suborder Caniformia (caniforms, which includes all canines, bears, mustelids, raccoons, pinnipeds, among others), superfamily Pinnipedia, family Otariidae.

Home cured and home smoked bacon. @Dawntreader - it is surprisingly easy to make mugs and other things out of bacon. Cut the bacon, par-cook it, but not to where it starts to stiffen, just to get it to shed some of the fat. Then find an oven-safe version of what you want to make from...

Home pickled sweet-and-sour red cabbage. Can't stand cabbage raw or cooked, but pickled I'll eat it all day.

First burger with no bacon in eons. No bacon in the patty so it could be nice and bloody; none on top so the heap of smoked cheddar is the main flavor.