Mahlzeit - Food without Borders

In a Facebook room I picked up a great inspiration how to smoke lamb. For good smoking, actually cooking in general it is important to have the same size for the ingredients. Think about a steak. You want the same thinkness everywhere, so the steak is medium rare everywhere. Same applies for smoking. A boneless leg of lamb has some damage, where there bone was removed. I decided to take that flap off. No matter how I tried to get it back into a decent shape, it didn't work.... Turned out to be a good decision. Now I have 2 pieces of meat.  The spice mix: 5 cloves of garlic minced, if they are small, use more 2 sprigs of fresh or frozen rosemary stripped of the stem and chopped 1/2 tsp dried thyme 3 sprigs of fresh or frozen stripped of the stem 5 tsp of olive oil (you can use more) 2 tsp of Texas BBQ seasoning,  Most of the time, the boneless leg comes in a net. I removed it to cut off the extra meat and then put it back on. I also used kitchen twine to bind it length wise, to prev

I got my hands on a small brisket, 4.5 lbs. My spice rub: 1/3 cup of sugar 2 tbsp paprika 2 tsp smoked paprika 2 1/2 tsp black ground pepper 2 tsp kosher salt 1 tbsp garlic powder 1 tbsp ground cumin 1 tbsp onion powder 1 tsp mustard powder 1 tsp ground chipotle pepper There are similar recipe's on the internet, but what can I say. Since the pandemic it is hard to get my hands on some things. I started off trimming the brisket, then seasoned it on all sides. Into a glas bowl with a cover it went and then into the fridge over night. I used hickory wood for the smoking process. My Smoker has a beginners brisket program: 3.5h on 165F and then it moves the temp up to 225F until the inner temperature is 190F. About 10 hours later I was still at 160, so I stopped the smoking, everything went into heavy duty alu foil double wrapped and into the counter oven at 350F. The thermometer I have in there, says it was only 250F. So who knows.  For the last 2 hours in the smoker I wrapped some pot

 After being sick all Thursday and having pulled some muscles on top, it was time to get some comfort food on the table for a Sunday morning. I could finally move around again. Shrimp and Grits sounded fantastic. The inspiration came from a "creamiest grits" google search. Of course I never have everything at home that recipe's call for. So here is what I made out of it. Main: 1 cup of heavy creme ( that was all, that was left in my fridge) 2 cups of milk 3 cups of water 1/2 stick of butter 3 tsp of Knorr Tomato Bullion 1 cup of stone ground grits (the real thing from Palmetto Farms, not the 5 min thing) Side: Shrimp (depending on the size estimate what you need for your party, I had jumbo shrimps and counted 4 a person) Clean the shrimps, get the  pan ready to saute. Just don't turn on any heat. This is prep only. Add all of the main ingredients  to a pot, turn the heat to a little less then medium heat. Stir. While everything is fairly liquid, you have the chance to