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hard to fairly judge from a picture but you might need to crack your inlets open a bit further judging by the white stuff spewing from your purple beast. 😉 unless of course you have been elected the Pope of BBQ. 🙂

must be the departures lounge, everyone there is going. 😉

I love the DC thread but I have almost zero chance to post here anymore . a few too many ruined/subpar meals during the early pandemic lockdown nonsense , changed my drinking/cooking habits. I still drink but very rarely to the point of DC level drunkeness, and only after I am done cooking.

so cool is that a chain of geopositional satellites in the top left third? very faint dots in a line keeping position

that place looks like a destination BBQ trip. beef cheek is a little hard to source here but I am wanting to try making pastrami, Montreal smoked meat from it. smoked and grilled cauliflower is actually very delicious

that is pretty much how I roll when rendering brisket fat trimming but I like to render on the smoker. the flavour it brings with the addition of the smoke is incredible for cooking lots of things. roux for gravy or stews. a little on the hot CI grill plates when doing smash burgers...

I took out the the live fire because basically all countries have some form of that and I have been eating more Japanese and Spanish dishes. another year or so and Portuguese might crack the top 5 as I am cooking more of those recipes and going to more Portuguese places

there are less specific answers I could give that bleed into many cultures , and countries cusine but a simple country list . descending in order would be . 5 Spanish 4 Japanese 3 Thai 2 Italian 1 Greek