Sloppy Joe!  Now with extra slop!  Reminds me, I need to make a new batch of sides.  I’m tired of the basic yellow potato salad.I managed to get this beef brisket into a sealing bag.  I made up a simple dry brine and reached into the open bag to rub it into both sides.  The rub was a mix of Morton’s Tender Quick, brown sugar, pepper, granulated garlic, onion powder, and ground ginger.  I’m going the sous vide route to cook it.I made a bunch of meatballs the other day and am finally seeing the last few.  Meatball sammiches!More chicken pot pie!  This is another biscuit crust.  I made a crust using a half recipe because the biscuit to filling ration was off in the last one.Silly me, I made a lot more filling this time so the ratio was off again – this time is the other direction.  I made another pan of biscuits and put this thin one on the bottom to soak up some of the gravy.This is part of the roasted chicken that yielded the meat for the pot pie,  Those home fries were by request and were deemed sufficient for the meal.This beer butt style of roasting yields plenty of chicken fat to make a roux for the pot pie gravy, and a half cup of water added to the pan while cooking makes it easy to decant into a container,  refrigerate that and the fat is easy to separate from the broth.