This is just some pictures with short captions of what’s going of how I include my garden in what I eat the past few weeks. Eating these veggies is hat my body asks for when i’m getting into my workouts. When I smoke thee meats ?I normally eat of of what I smoked for 4 or 5 days with some dished overlapping for variety.
I even threw in some pictures of my maintenance of my watering drip system I built over 15 years ago by myself for my gardens. I always make things for minimal work if I have to perform maintenance it it paid off as I was able to make a quick replacement of pipes with ease.
Variety of tomatoes with jalapeno peppers, basil and tarragon with homemade I originally had left over from some wings with a sesame theme.Burgers with Beek eater tomatoes and swiss chard from the garden.
Made some home made spaghetti sauce with my tomatoes and spices from the garden, was delicious!
I had to fredo my main irrigation into the vegetable garden. Replaced the pipe to the main pvc pipes down below to the drip system on west side of the yard. I made everything modular 15 years ago so these repaired would be simple and it worked out nice and quick as planned. I replaced the metal coupler with a plastic one to prevent cross threading that lead to some issues as it will when using plastic with metal if not very careful.
MAking some tea from my herbs again this is becoming a staple for me! Mint, stevia, chamomile, basil, rosemary and sometimes i’ll use the zeste and put some peppers in there.
My smoked chicken from brine to plate. This was garden rosemary themed starting with the brine. I then hit it with some salt at the end. The vegetables are eggplant and tomatoes with rosemary and basil.
This is maybe the best pulled pork I have ever made or tasted (biased of course). I’m pretty big critic of my cooking this just hit a lot of great notes, tender after 48 hours plus of brining with rosemary, sugar and salt. Then hit it with my custom rub to create an amazing bark and it was fantastic. Just fell apart after I wrapped it at 165 degrees and took it up to 205 degrees, I just have to learn to start the night before low an slow.
