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Made a new to me recipe for mushroom soup today and it is a winner. The only connection to the KK is that I used chicken stock with the bones of a grilled chicken. I consider this recipe to be a winner. Found the recipe here - https://www.daringgourmet.com/cream-of-mushroom-soup

Just finished a sofa-back table for a neighbor. Cedar slab split w/ Cypress insert & floating Cypress lower shelf, supported by Cedar 'Z' shaped legs. Solidified the base structure with stainless wire and turnbuckles.

Haha, thanks all. The neighbours are fabulous. Young couple renting next door and grant us access across their property to get into our back yard. Their oldest boy Fin watches the comings and goings from 6am. Puts his boots on and want to help the tradies. Great tradies who are happy to indulge the young fella. Sent from my iPhone using Tapatalk

Just an update From this. To the blockies in today. And from the other direction. Sorry if this bores you. Steps poured on Monday- found some stones with fossilised ferns for the steps. Chippies start also on Monday. Stone mason starts Tuesday. Sent from my iPhone using Tapatalk

350 for 1:35 seems to be just right, perfect internal temp

That is a great picture. That young man will never forget that experience!!!

Nice looking soup, MacKenzie. Checked out the recipe - wholeheartedly endorse the dried porcini mushrooms (I have the powdered version in my pantry for an extra boost of umami), but they left out one of my secret ingredients - finely chopped celery. It adds a bit of texture to all the soft and creaminess of the rest of the ingredients - that je ne sais quoi!

OK, OK,OK geeeeez....................the devil made me do it

Alright...I'll just leave this right here, but with a NSFW warning:

I took the veggies out at the end and let’s the skin crisp up for 15 minutes while I got the table set up, but would’ve been smarter to do it the other way like you said. Will do that next time.

Oh Mac.......that hurts! I love mushroom soup and Redhead Sue is deathly allergic to mushrooms 😬. Man O Man - Woman O Woman..............does that ever look good!!!!!!!!!!!!!!!!!!!!!!!!!!!

Troble did you throw the veges and the chicken in at the same time? Maybe I would have put the veges in, 20- 30 minutes into the cook for three reasons. 1. I like undercooked veges( except spuds) 2. A bit of direct heat helps crisp up the Chook skin. 3. It takes about 20 minutes for the Chook to sweat those delish juices into the veges. Just a thought and I have to say, your chooks and veges looked delish. Sent from my iPhone using Tapatalk

@TyrusThank you sir. I will say the star of the show are the carrots at the bottom that got carmelized in beautiful drippings.

Nice color. Crispy skin, nicely done.

Making some chicken with veggies tonight

Same to you, Tony. I know it's true because I just saw my first chipmunk of the year.

Tony that’s unreal. I sent this on to my mate with the Lord Byron Distillery. Talking to a commercial cleaner yesterday, said hand sanitiser has gone from $4 up to $25 for 750ml in the last 2 weeks. I went into the pharmacy next door and sure enough, no hand sanitiser, no vitamin C. He went into his supplier yesterday and there was a bidding war for bulk liquid sanitiser. 2 x 1m3. I’m guessing it’s about 2 tubs of 100 gal. $17,000 each. Ridiculous. Sent from my iPhone using Tapatalk

Aussie, I went to the store yesterday explicitly for a whole chicken. One chicken so I could cut it in half and hang it in the new smoker for a test run. Wouldn't you know it not a bird to be found, not even a picture of one. So then I said, lets go to the butcher, what the heck...they specialize in meat. Back into the car and across town, 5 miles in the opposite direction. I get there and what do you think...it's a corona virus convention, the stores packed to the gills and guess what, all the chickens are cut into parts. I bought some wings and a good bottle of cheap wine. There's gotta a moral to this somewhere, I know, when your down on your luck, and you can't find a cluck,,,,throw your hands in the air and say what the F.................k. Think I'll hunker down, eat some wings, watch some reruns of All in the Family, Archie in his chair and me in mine. You do know who Archie is don't you, hope so..the world isn't that small

Chicken cook tonight. Seasoned with Trader Joe’s Chili Lime seasoning.

@ Tyrus, the devil makes me do a lot of things too.

What a great table, gotta love that live edge.

Gorgeous birds! You're coming up to speed quickly with your new KK!

Our restaurants are only allowed to do take-out now, no seating of any kind. Bars are closed, along with any place where 10 or more congregate - movie theatres, bowling alleys, concerts.

Don't you dare or !!!!!!!!!!!!!!

I love seeing an oasis being built.

HHHMMMMMMMMMM, Roast Chipmunk

The neighbors must love you Basher, the property values are soaring.

Keep those pictures coming!!!! Looking good...............................

Basher, I am following your project with great interest and loving it.

Im over it sick of hearing about it all. Sent from my SM-T835 using Tapatalk

Beautifully presented........ again Mac. Sent from my iPhone using Tapatalk

I have 15 more lambs coming in from the farmer on the 2nd of April. All up for grabs- no knuckleheads allowed. Still kept the price the same at $15/kg- that’s roughly US$8/lb- for premium lambs. It’s life as usual for us..... apart from the knuckleheads. Sent from my iPhone using Tapatalk

That's an old show but funny . No good on the chook hunt that's a bit sad .plenty still to be had here. Went to my butcher Today and got hold of some ribs to cook tomorrow. Which is a bonus. Our state government just introduced a 1 person to a 4 square meter rule .that just killed the restaurants and bars. Sent from my SM-T835 using Tapatalk

Sounds good to me and I usually go for 350F until the internal temp. I want is reached.

Sounds good to me and I usually go for 350F until the internal temp. I want is reached.

@MacKenzie yes it will just getting to know my KK so keeping it it simple. Butter. Garlic, rosemary, olive oil, salt & pepper. Couple of slices of butter under the skin on top of the breasts....Sweet onion, carrots and celery veggies cased in drippings will be delicious not setting up my rotisserie till I move it to its final resting spot in about two weeks btw what you recommend for time and temp? I got it at 350 right now about 30 minutes in

Troble, that is going to be sooo tasty.

@Tyrus it just says it’s a ceramic coating that should not be put on for temps under 50F and that it should cure for 12 hours.

Funny that you mention that. The other day I was at the auto parts store picking up some new plugs for my truck and I noticed while I was waiting in line a new car wax that advertised a ceramic additive in it's mix. I made a mental note for future reference to give it a try when the weather gets warmer and so you now have what I believe to be a car product. How it got in your mailbox is anyone's guess. It comes with a cloth chamois, curious to know what the directions say

It’s a truly sad indictment on our societies when self preservation mode kicks in and this selfish behaviour is exposed. I thought our greater community was better than this. I was thinking a small water leak into their garage where the TP is being hoarded, but power outage for the freezer knuckleheads will work! [emoji23] Sent from my iPhone using Tapatalk

I hate to sound cruel, but those folks deserve to have a 24 hour power outage!

Rainy today, so probably no grilling out tonight, but I did get to last evening. Chicken Shawarma on the menu. Chicken was pre-marinated from Trader Joes. On a 325F grill, direct, with cherry wood chunk. Plated up with a cuke & red pepper relish and tahini sauce, Bibb lettuce for the wrap, and a side of curry rice.

I plan to go shopping tomorrow. Will be curious to see what the shelves look like, as it's been a week since my last shopping trip?

Troble your timing has been far better than mine. 4 months ago when my KK arrived I was gong to have my yard ready! Here is where I’m up to. The pour went down today, second pour Saturday week to set the steps and fill block work. Block work is set this coming week. This job keeps getting bigger. That’s 13m3 of concrete into a small city back yard. Sent from my iPhone using Tapatalk

But if you blast Led Zeppelin while grilling that could be cool

Yes it will definitely need a little grip. Here is the river stone sink. These guys also have petrified wood sinks.They looked great, however, wasn't sure they would be as durable. I w