bosco

memorable for you.... torture for me!!! Being accepted into the KK fraternity has been an interesting one to say the least lol I am very pleased to see this journey come to an end in the next few weeks!

My favourite is pull the stem, and stuff with a mixture of cream cheese, minced garlic and sundried tomato, topped with asiago cheese!!!!! SOOOOOOOOO GOOD!!!

I'm happy I can do 10 days in me sleep

Yup they are about to be full Canadian citizens. Just waiting for the adoption papers to arrive from Indonesia to send to customs

that looks awesome!!! I am so very happy for you!! It is funny because until you go through the wait... you really don't appreciate it!! I can't wait to see you cooking on that sucker!!!

And welcome to Canada!!!!!

looks great

I ground down a blade roast Saturday and pressed the burgers after a double grind. hit them with dizzy pig dizzy dust and let them sit over night. Cooked for lunch yesterday and they were soo good!!! Overtime I see this photo Mac... I want a burger

good news feeling is back, just some pain and discomfort at the tip from the slice. It has stopped bleeding and I have a good scab forming up. I am going to keep polysporn on it and try and get to the doctor this week if I can just to be sure

Yes my challenge cook. Thought I had a winner here.... Tiny !!!!!

this was my Kamado Joe Jr.

I will give it the week to see what happens. Lots of polysporn on it now and I have it covered. I think that it is just fresh cut still and still hurts

I learn something new every single day!!

crazy glued it shut, bled all night, and has opened twice today. I think I have some nerve damage to tell you the truth

I have yet to have a rack of lamb and really wanted to try it. I found a nice rack at costco today so I figured why not give it a whirl. I made my own rub and went with the following rubbed the lamb with olive oil (1-2tbsp) 4 cloves of minced garlic, 1 tsp of kosher salt, 1 tsp of cracked black pepper, 1 tbsp of fresh diced thyme, 2 tbsp of fresh diced rosemary. Rubbed the lamb down with EVOO then added the garlic, then the rub. Right out of the gate this thing smelled crazy delicious. I used the classic today for lunch as we had friends over for fresh ground chuck burgers that i made yesterday. Kept this grill hot for asparagus. Loaded the jr. up and cranked it to 375 with deflector in. Cooked the lamb until an IT of 145 and then pulled and let rest for 15 min. Sliced it all up after letting rest Plated with garlic mashed potato with skins in, grilled asparagus and the lamb with a home au jus cabinet sauce. Great dinner, I absolutely loved everything about this cook!!!!

Buddy I have two bags of lump ready to go for this initial heat. I hate clean grills

Thanks for the moral support Mac!!!

we have a storm front moving in. I am hearing that we should be white over night! The good news is that we are getting closer. Says 3 days to go !!!!

man it was a good one!!! It has closed up but I can easily reopen it if I move the finger the wrong way. live and learn.... sharp knives are great but scary as all hell

well, I am sure everyone has the brand that they prefer. I love Zwilling J.A. Henckels knives and have been building up my collection over he past year. these suckers are awesome. I have a master chef electric sharpener that I use, until recently I purchased a Henckels knife sharpener. I ran my blades through this manual sharpener..... OMG these things are loving the new sharpener. They are sharper than they have ever been. Today I used my large scimitar knife and it cuts amazing through meat. I use it to cut up blade roast (chuck) prior to grinding. Anyways..... I threw it in the sink with all my grinder attachments to soak. I reached in the water and the bade side was pointing up but I couldn't see it with the soap water. My finger slid right down the blade cutting about a 1/4" deep into my finger tip. It has been bleeding for the past hour, but finally starting to close up. I probably could use a stitch. Lesson learned today..... Sharp knives do not sit in sink filled with soap water ever again!!!! these are my blades with commercial handles. I love them and have almost ever blade in the set https://www.zwilling.ca/zwilling/knives-and-accessories/knives/twin-master

Awesome. I tried my first gumbo last year and nailed it!! Even earned the name bosceaux from some Nola folks Can't wait to see it all done

great plated shot..... this one hit some big numbers on instagram!!!

I love any excuse to cook!! Maybe nice having you all there at once for a free cooking lesson 😜

Looks great!! Can you explain the foil under the baking stone?? Is anyone else overwhelmed with how big that stone is lol!!!! Amazing

Received an email from the shipping provided in Toronto today. They let me know that my grill arrived in Vancouver in 5 days and will ship to Toronto within approx. 10 days!! Man the countdown is on and the excitement is starting to build. This pipe dream is about to become a reality!!