Prepare the meat by scoring the fat then extensively salting the fat cap with kosher salt. Small amount of salt on the meat side.

Prepare grill with an indirect heat zone (small pile with charcoal and some briquets so that it lasts 2-3 hours). Just before adding the meat, add some smoking pellets (handful) or a chunk of oak wood (something for smoke, but not too much smoke). Just a small amount of smoke, handful of pellets that burns out in the first 20min, is plenty.

Reverse sear: Approx. 2 hours on indirect heat with fat side up on the grill (200F-300F, on the lower end), until internal temp 135F, then let rest for 20min (while the grill gets hot again).

Reverse sear at high heat, both on the fat cap and the meat side (2-3min each), then let rest another 10min.

Be careful to slice perpendicular to the grain.

• 225g flour
• 1tsp baking powder
• 1tsp baking soda
• 3g salt
• 110g softened butter
• 100g sugar
• 50g brown sugar
• 120g yoghurt
• 2 eggs
• 60g milk

12 muffins. Sprinkle top with sugar.

220C for 5min then 180C for 20min

Reduce liquid if putting in bananas.

• Soak when starting recipe: 70g raisins with 80g rum/water
• 4 large eggs or 5 small – whisk egg whites separately until stiff and fold in at the end
• 40g sugar
• 70g butter melted
• vanilla extract
• pinch salt
• 400g milk
• 200g flour

Cook pancake on medium for 4min, add raisin, cook for another 4min or so (should be golden on the bottom, still quite messy on top). Cut into 4 pieces and flip them individually, keeping it roughly pancake like. Cook another 5min or so, then slice into pieces, add butter and sugar to caramelize.

For caramelizing:

• 40g sugar (3 tbsp sprinkled on)
• 60g butter

• 500g farine (white bread flour)
• 375g eau

4min vitesse lente, puis autolyse 60min

• 100g levain rafraîchi
• 1-2g levure sèche (dry active yeast)
• 7.5g poudre de malt
• 10g sel

1h30 pointage, diviser en 15 (ballons) our 3 (baguettes). Pour des ballons, les rouler immédiatement, pour des baguettes laisser reposer 30min après avoir fait 3 pâtons ovales.

1h30 apprêt.

230C avec vapeur pendant 20-25min (ballons 20min – 25min baguettes). Sortir quand à peine doré.

Test: 10min a 135C chaleur tournante pour une croûte plus conséquente.

• 300g? (500g seemed like too much) bread toasted (20min at 180C convection)
• 3 litres of water, boiling

Combine and let sit over night (to extract sugars from bread). Filter out the bread.

The next morning, add:

• 200g sugar
• 7g dry active yeast
• Handful of raisins

Let sit at room temperature about 8-10h in covered pot, until foam on top goes away.

Put in a bottle (filtering it), loosely put on lid, put in fridge overnight.

In the morning, tighten lid. Ready the next day. There could be a lot of pressure in the bottle…

• Handful of finely chopped prunes
• Small onion finely chopped
• Salt, pepper, etc (e.g. thyme)
• Broth (a cup or so)
• Balsamic (a few tbsp)
• Dijon mustard (a few tbsp)
• Pan grease

Saute onions in pan grease, season. Once transparent, add balsamic, then prunes, stir. Then add broth and let it reduce by half or so.

• 20g lemon juice
• 70g oil
• 20g mustard
• 50g mayonnaise
• 20g parmesan
• garlic, salt, pepper