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Thread of What You've Eaten, Cooked and/or Drunk Lately

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Dry brine is where it's at. If you all haven't heard of it or already have it, Meathead: The Science of Great BBQ and Grilling is the best grilling book on the planet.

I cooked two birds this year. Wished I took pictures for you guys. Spatchcocked one at 325 on the Big Joe for 2 hours, and then cut the other up into breasts and legs and used the sous vide at 145* for 2.5 hours then threw them on the Joe for another 30 minutes. The best two birds I have ever eaten.

My favorite was the sous vide. I dry brined them with salt for about 20 hours the day before.
 
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Fish and chips (beer battered Alaskan cod. Never made it at home before because the neighborhood pub has the best in Portland--halibut makes a difference-- but they're covid closed)

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For my very-special-big-boy day (which is how I always feel when I am obliged to blow candles off a birthday cake carried into the room by my mother), the wife ordered a bunch of farm-grown oysters over-nighted from the Maine Oyster Company:

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They were delicious oysters, for sure, but I managed to shuck all 30 by myself without needing stitches, which was the real win.
 
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