MacKenzie

CC, that is a very nice dinner, lots of goodies on that plate.:) My temps. are just the opposite. This morning I went out to do some garden work, wearing polar fleece. The temp was 54 F. I hope to get out of the 60 range soon, this has been more than a week of wet and cold.

ck, that dinner looks wonderful, perfect.:)

Sous vide is something not to be missed. It an absolute fantastic way to prepare food and you can even make the best yogurt with a sous vide circulator.:)

Gotta love that.:)

Ed, your new grill is stunning, love the colour.:) Waiting for more pixs.:)

CC, you are making me blush.

Baked Beans ***** I was kind of winging it when I did the beans and this is pretty much what I did. The following recipe is what I'm going to do the next time I do baked beans. I can't remember if I minced a large clove of garlic for this recipe or not. It wouldn't hurt either way. 500 grams Organic White Navy beans 1 Sweet Onion, diced 1 large clove of garlic minced ½ C brown sugar, not packed 3 - 3 inch long squirts of Oro di Parma ½ C cider vinegar 2/3 C cup molasses 1 C of beer, use Guinness next time. (I used IPA because that is what I had.) 2 tsp salt 1t in water for boiling and one in finishing liquid. 1t dry mustard 4-5 shakes of Tabasco pepper sauce Bacon ends from 2 cured and smoked pork bellies 2 poblano peppers minced, next time I’d use 3 Add more liquid if it’s needed. Mine was quite wet and I did think I had added too much but it turned out to be just right. Instructions: 1) Bring a pot of water to boiling, turn heat off and add beans, soak overnight. Mine were still chalky when I put them on to boil. An indication that the beans were not fully hydrated. 2) Simmer 1-2 hours in salted water. I used 1 t of salt from ingredient list. 3) Mix the remaining 1t salt and the above ingredients in a Dutch oven. 4) Bake low and slow for 7 or more hours until bean texture is just right. I used 325 F and note it takes a long time for this big pot of beans in Le Creuset to heat up. Leave the cover off so that the beans will pick up some smoky flavour but keep an eye on the liquid.

I'll be watching to see what you think, Tony.

It is coming, Bosco.;)

Worth a try if one can just fine the koij

Perfect.

Thanks, everyone. I just might do this again.;)

Well after all it is the big celebration for the Queen's 90th birthday.

I'm about to listen to the big music celebrations that Classic FM is broadcasting live. :0 Love that station. Fantastic roast, it does look delicious.

Do you suppose he has lump in the water tank, one flush would fill the bowl.:)

I couldn't resist adding some baked beans to the breakfast.:)

Thanks, everyone. Aussie Ora, not as hot as you might think, things seemed to have mellowed out during the cook.

, thanks CC.

I haven't made baked beans in a long time so here goes. In with the beans are 2 poblano peppers, some Tabasco, ends from 2 batches of homemade bacon, onion, garlic, mustard, brown sugar, Oro di Parma cider vinegar, molasses, beer, next time I'll use Guinness and salt and pepper. Just about ready after 6 or more hours on the grill @325F. Tomorrow I'll do a plated shot. Just sampling tonight.:) Beans are now done and I have just taken them off the grill. Little stir and we have-

The last of the rotisserie chicken is served with pasta, peas, Thai hot pepper, chives, and diced smoked cheese in thickened chicken broth.

That is some bike, ck.:)

I certainly did enjoy your post. Sure looks like a fun and very tasty cook.

That is wonderful news, all is well.:) Another tip that I read of the forum is to leave the lid lock in the first position after all the fire is out. The will keep the gasket from always being under compression.

That is some dream 2 gorgeous KKs. Welcome to the club.

Tinyfish, wow, your rotisserie chicken looks perfect, great colour. No plated shot, does that mean you didn't eat it?