Smoked chicken using applewood chips. Chicken was brined for 24 hours, rinsed, patted dry and allowed to air chill for 20. Then smoked low and slow. So juicy and flavourful. I put a little too much salt in the brine, otherwise it was tasty for my first try. @rastasack.bsky.social

The grill and I are doing our first smoking project, a whole chicken. It was brined for 24 hours and has air chilled in the fridge for 12. I will start things off mid afternoon. Using apple wood chips for flavour. Can’t wait.

I bought my wife an early bday gift. This is the Birdweather app which is connected to the PUC bird ID unit. Today 31 separate species and over 3,800 detections.

The PUC sits on a little tripod and it monitors the sounds the birds make as well as weather conditions. It’s pretty neat.

A magnetic hook should not be attracted to my hand. Yet here I am! Lol. A piece of metal broke off my hatchet and cut my hand. I didn’t realize a piece remained in my hand. Waiting to get it removed. The X-ray shows it just hanging out.

My son in law’s younger sister, a senior in high school, had published a novel. Check it out! I bought a hard copy, because well, I know the author. She is a smart young lady. I am so proud of her!

Coffee in my new mug.

I made my first beer can chicken. I soaked it in brine overnight last night . This morning I rinsed it, patted it dry, set it on a rack over a pan in the fridge for 5 hours. Then I sprayed it with olive oil, seasoned it with salt & pepper. I made my own mixture for the can. Bbq’d for 1 1/4 hours.

Doing some puttering and decided to put the fire on. Starting this week, when I work from home, I will have the fire to keep me warm. It’s the only heat source in the den. Nice and cozy