I can.  It is awful simple though.  My simple brine is just that, water, sugar and salt.  1 cup of each to 1 gallon of water.  Now this piece of meat took 1/2 gallon, so cut in half.  4 hours, then dry on towel for 1 hour.  Cook at 600° on mat, for 5 minutes and flip, should be about 100°f IT.  5 more minutes and we are at 130°f IT and it is pulled.  Everyone here seems to like it at about 135-137°f IT and that is where it ends up.

Can you post the brine recipe and grill temps & run time in the recipe section?
A while back (if you recall) I brined (citrus) and then smoked a salmon. Will have to do that again.

Z

Smoked a chunk of bologna & spam

The aforementioned sausage rolls, along with some potato skins. It was a one meal day, and this was it.

Have not had any good potato skins in a looooooog time!

Have not had any good potato skins in a looooooog time!

Yeah, kind of a 80s/ early 90s thing. I hadn't made them in years, and I think I came across them in an old book. That was a year or more ago. Made them for the kids one night. They had NEVER had it or even heard of them, and it's been a regular request since.

The top four had some of the chili I made the other night on them. Those were EXTRA good.

Love potato skins and yours look great.  Your sausage roll is more like Bent's calzones.  I am thinking about the small (about two bites) ones made from puff pastry.  Can almost be an hors d'oeuvre.

I had a buddy that worked in the kitchen of a restaurant called the Refectory in Fresno in early 80's ...the loaded were arguable the best I have ever had!  I think it was cheese, bacon, scallions and sour cream!

All the food you folks have posted in this topic makes me want to eat, and eat, and eat 

I didn't do that much this weekend - roasted brined chicken today in the oven because the weather took a turn for the worse, and a chicken stir fry yesterday. I like to use the typical salt and sugar, plus fresh herbs from the garden at this time of the year. Thyme, sage, basil, and a bay leaf into a plastic sack and into the fridge overnight.

Click the pics to toggle full/normal size I used pmillen's spatchcock method (with a slight modification) My plan is to cook the breast and dark meat to 165 degrees, separately so they are perfect.     The chicken was surface dried, drizzled with grape seed oil and rubbed with John Henry's Texas Chicken Tickler     After resting for about 20 minutes I sliced into the juciest chicken I have ever personally cooked - the wife agrees.     Yesterday we did a stir fry on the SRG. I like to use the roaster for the wok because it heats the sides more than the bottom. Besides, it is fun to cook outside

Looks good, did you have hush puppies with it?

Nope, this is blackened catfish, so no batter to work with.  We had beer as a side.   

okie smokie: I just cut and pasted the link from imgur that you get when you click on the pic in your album.

like this?  https://i.imgur.com/0dtnTfq.jpg

Very Cool! PZ

Still lookin for that tutorial from pmillen on how he dissects that chicken. Yours looks interesting!

Looks good, did you have hush puppies with it?

Nope, this is blackened catfish, so no batter to work with.  We had beer as a side.   

okie smokie: I just cut and pasted the link from imgur that you get when you click on the pic in your album.

like this?  https://i.imgur.com/0dtnTfq.jpg

Check out this thread. I explain how to direct link the image so the actual pic shows up, and how to resize on the fly
https://pelletfan.com/index.php?topic=92.0

Very Cool! PZ

Still lookin for that tutorial from pmillen on how he dissects that chicken. Yours looks interesting!

I think you are looking for this: https://pelletfan.com/index.php?topic=271.0

It is under "Here's How I Cook....Chicken"

I had a buddy that worked in the kitchen of a restaurant called the Refectory in Fresno in early 80's ...the loaded were arguable the best I have ever had!  I think it was cheese, bacon, scallions and sour cream!

That's exactly what these were. Hadn't put the sour cream on yet in the pic. My secret weapon is the bacon grease. I always bake my bacon no matter what I'm using it for on wire racks over a sheet pan. I brushed the bacon grease on both side of the skins before baking them. Gives great flavor, and really crisps them up.

I know the weekend is over, but I have a few days off work so the ravioli I mentioned earlier got pushed back to today. A few pics of those. I used the rest of the sausage that didn't get used in the rolls, and made a ricotta  mixture. Turned out really well.





 

Love potato skins and yours look great.  Your sausage roll is more like Bent's calzones.  I am thinking about the small (about two bites) ones made from puff pastry.  Can almost be an hors d'oeuvre.

Not sure if it's a regional thing around here or what. Alot of the dive bars, and mom and pop pizza places have sausage rolls on their menu. They just wrap a pizza skin around a bunch of sausage. As you said, much like a calzone. Don't believe I've had the ones you are referring to, but they sound good.