bosco

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!!

I ordered the press!!  I feel that since burgers are my favorite, I need every press that I can find!!

This one looks like great quality.  I have the WS burger smash press as well.  Love it!!!!

I picked up the kitchen aid meat grinder attachment and started to do coarse grind burgers.  I really enjoy them and only use ground chuck.  I have a patty stacker which has been great but now I want this press.  I agree with WS making some top quality gadgets!!

It is interesting to hear about the meat colour.

Colour = Canuck spelling

I have noticed that most cooks that I see with KKs have beautiful pink smoke rings and very deep.  I have yet to hit a deep smoke ring like I see in a lot of KK photos. 

I am starting to believe that the KK may have some impact on the smoke ring of meat due to its design allowing for smoke to penetrate deeper.  This I am starting to think has something to do with the vacuum that the dome vent creates with little airflow required from the bottom vent.

Very interesting.... my curiosity had me thinking but I thought cant be... now you guys post this!!

awesome first cook buddy!!!

Cant wait to hear some more input as you get cooking more on it

Also, have you done the initial burn in or will you do that later???

Can't wait to try this

Great shots CC. That grill is what started making me look at KKs. It's the pebbles that chased me away from red

I need to attend a baking class with you

These look awesome

Looks great !!!

Everyone is in on the torture!!

it has been a pleasure and a little challenge for me to develop followers to the kk instagram.  

I have learned some strategies along the way but what really does it is the great cooks and pictures that I have found on the forum!!

tell me about it buddy!!!