Did “quick ribs” today (4 hours at 295 on my Memphis Pro).  Plus “quick & easy” side dishes.

Came out pretty good:

So much cooking...so little caught on camera.

Here is the shakshuka breakfast and the hot process soap "we cooked".

The soap was made from olive oil, 92-degree coconut oil, palm oil and castor oil, with lavender scent and oatmeal added following saponification.

That's ground oatmeal on top of the soap. Hot process soap is rougher in appearance than cold process.

The shakshuka was described as the best I have ever made.

I mentioned previously that after all the cooking I may be looking at McDonalds for dinner.

We ended up taking our guest, the chef, to the field archery range and shooting 14 targets on the roving course. On the way home we hit Outback Steakhouse, a step up from the McDonalds plan.

 [ Invalid Attachment ]   [ Invalid Attachment ]

So much cooking...so little caught on camera.

Here is the shakshuka breakfast and the hot process soap "we cooked".

The soap was made from olive oil, 92-degree coconut oil, palm oil and castor oil, with lavender scent and oatmeal added following saponification.

That's ground oatmeal on top of the soap. Hot process soap is rougher in appearance than cold process.

The shakshuka was described as the best I have ever made.

I mentioned previously that after all the cooking I may be looking at McDonalds for dinner.

We ended up taking our guest, the chef, to the field archery range and shooting 14 targets on the roving course. On the way home we hit Outback Steakhouse, a step up from the McDonalds plan.

Archery is something I have many friends in and they tried to get me in to it years ago when I was shooting pistol and rifle comp. I looked in to it but never got involved. Kind of wish I had at the time, but shooting different matches and leagues along with getting in some practice time and dealing with my parents health issues, it was hard to find time for it.

What flavor profile did that Moroccan rub have?  I bought some sort of African BBQ rub in a grocery store in Amsterdam but have not tried it yet.

I originally used this seasoning in  Moroccan chicken stew for my wife and I.   I made my own Moroccan rub using the following ingredients following the recipe from "I'm from Here" however, I did not toast the coriander seeds, cumin seeds or the fennel seeds as I already had them ground.  I also reduced the amount of cayenne pepper as my wife does not like to much heat.  I also add more of some ingredients as I like the flavor they add


1 TSBP of ground coriander
1 TSBP of ground cumin seed
1 TSBP of garlic powder
1 TSBP dry Mustard powder
1 TSBP of salt
1 TSBP of cracked ground pepper
1 1/2 tsp of dried rosemary
1 1/2 tsp cayenne pepper
1 tsp ground turmeric
1/2 tsp ground cardamom
1/2 tsp ground cinnamon
1/4 tsp nutmeg

 [ Invalid Attachment ]

seafood boil!   Dungeness, prawns, steamer glams, fingerling potatoes, sweet corn, beef sausage.  so very easy and I somehow nailed the seasoning (having over seasoned in the past)

So much cooking...so little caught on camera.

Here is the shakshuka breakfast and the hot process soap "we cooked".

The soap was made from olive oil, 92-degree coconut oil, palm oil and castor oil, with lavender scent and oatmeal added following saponification.

That's ground oatmeal on top of the soap. Hot process soap is rougher in appearance than cold process.

The shakshuka was described as the best I have ever made.

I mentioned previously that after all the cooking I may be looking at McDonalds for dinner.

We ended up taking our guest, the chef, to the field archery range and shooting 14 targets on the roving course. On the way home we hit Outback Steakhouse, a step up from the McDonalds plan.

Archery is something I have many friends in and they tried to get me in to it years ago when I was shooting pistol and rifle comp. I looked in to it but never got involved. Kind of wish I had at the time, but shooting different matches and leagues along with getting in some practice time and dealing with my parents health issues, it was hard to find time for it.

I just returned to competition in June after taking a few years off. I have shot State Championships in field and marked 3D and am now prepping for the State Target Championship in about three weeks. Prep is slow. I am building up archery fitness after a climbing injury a few years ago. For some reason archery is taking longer than other things. Maybe it is the repetitive motion. It could also be age. Can't do much about that.

What flavor profile did that Moroccan rub have?  I bought some sort of African BBQ rub in a grocery store in Amsterdam but have not tried it yet.

I originally used this seasoning in  Moroccan chicken stew for my wife and I.   I made my own Moroccan rub using the following ingredients following the recipe from "I'm from Here" however, I did not toast the coriander seeds, cumin seeds or the fennel seeds as I already had them ground.  I also reduced the amount of cayenne pepper as my wife does not like to much heat.  I also add more of some ingredients as I like the flavor they add


1 TSBP of ground coriander
1 TSBP of ground cumin seed
1 TSBP of garlic powder
1 TSBP dry Mustard powder
1 TSBP of salt
1 TSBP of cracked ground pepper
1 1/2 tsp of dried rosemary
1 1/2 tsp cayenne pepper
1 tsp ground turmeric
1/2 tsp ground cardamom
1/2 tsp ground cinnamon
1/4 tsp nutmeg

Outside of the turmeric, that looks really close to a rib rub I used to make when I lived in Memphis 25+ years ago.

A day late but some shoulder to take to Texas...

Bark just the way I like it!  90% of the surface desiccated, but still flavorful and not black!

Bark just the way I like it!  90% of the surface desiccated, but still flavorful and not black!

Looks like you and your people will be eating well for the game.