MacKenzie

Had the twin for lunch today, things are in a bit of a mess here as the kitchen renos are underway.

Looks very tasty, bosco.

ck, that is a beautiful looking dish and a great idea to serve it on scallop shells.:)

Ken, it is hard to beat burgers on the KK isn't it, they are soooo tasty.:)

I'm getting some nice work done especially after feeding my carpenter KK cheese burgers;) The cheese has melted perfectly but it has totally hidden the burger. Now let's get that new range hood mounted and take those motors for a spin.

Thanks, guys. Churchi, you are so right,

It's a water pool.;)

Ed, welcome. I would suggest that you get the 8 inch rotisserie with the 6 inch reducer, the baking stone is certainly helpful for doing pizza and breads.

Dennis, may you get the best possible care and the quickest recovery possible.

It is great that you get the feeders up for the early ones. Wouldn't that be great if they stop at your feeders and then come to mine.

Lucky you, ck, to have the hummingbirds so early. I won't likely see mine until about the end of the first week of May. AND look at those flowers. :):):)

I'm having some work done in the kitchen tomorrow and thought I'd make some burgers for the carpenter. ;);) I also made some round perfectly melting cheese slices. Hope fully tomorrow I'll get a pix of everything put together but I'm not sure that's going to happen. I'll try. Burgers are done and they are so tender. How tender you ask, dropped one while flipping and it fell apart. Guess that one is mine.

Firemonkey, I love the gutter idea, it is brilliant.

Thanks a bunch, kjs:) It's fun being here.:)

I am sure I'd very much enjoy a slice of that roast.

Looks tasty, tinyfish. I have been wondering about you and how the house move is coming along. I can't imagine the stress of it all as well as the excitement.

Wow, what a great first leg of lamb on the rotisserie.

Thanks, Tony. After tasting the chicken yesterday I thought if I had a couple of pork chops I'd try the same recipe with chops. You have now pushed me to do that, thanks.

I had re-runs today for dinner but this time the chicken was sliced cold. You can see how the texture of the chicken was changed by the cure. It really is quite nice and I will do it again.

I certainly can understand, I wouldn't normally want pink chicken either except I know the procedure for this chicken and the temp. readings. The first bite reminded me of ham. Trust me I am not one to take chances with my food, I do want to know that it is cooked properly. I can just imagine the first SV meal you presented to your family. Probably the entire meal was spent explaining why it is safe to eat. I can still remember the evening I invited a friend for dinner. We had SV beef tenderloin and you just know how red that was and my friend is one who cooks things to death, steak well done person. She is now a convert. Before that I had gave her 2 SV chicken breasts and explained that they should just be put in a pot with water around 140F and allowed to warm, do not boil. Guess what she and her husband decided to boil them. Tough as nail when they were done messing with those chicken breasts.

Thanks, everyone. ck, don't they eat ham?;)

Averted disaster dinner looks extra tasty.

It cured the meat, much like when pork is cured to give you ham. It is also why the meat is red. Same as curing pork belly to give bacon or pork loin to produce Canadian Bacon. It preserves the meat. The pink salt is also known as Prague #1. Not the same as Himalayan salt at all and one cannot be substituted for the other.

This recipe was for a whole chicken but since I didn't have a fresh one I used boneless skinless chicken thighs. Taken from Ruhlman’s and Polcyn – Charcuterie Brined the chicken in: 4 l water 350 g kosher salt 125g sugar 42g pink salt 18 hours in the brine and then 2 two hour soak outs. Set KK for 225F and add the chicken. Smoke for about 1.5 hours. Next brush with the glaze. Glaze: 250 ml of good whiskey 125ml of maple syrup 50g of dark brown sugar Pinch of cayenne. Simmer until it is reduced to almost half a cup. It should be thick and syrupy. When IT is 160F brush with glaze again and remove from the grill. Plated. Interior of chicken-

Your butt is looking very good.