Bruine

Remember that one too (the french version here). But any knife freshly sharpened can slice a tomato that way once or twice. The difference is how long it hold that edge. And also how fun it is to sharpen it to that point. Envoyé de mon iPad en utilisant Tapatalk

My god, Another rabbit hole. I am a super blue steel fan, but this powder metallurgy steel seems awesome! And a nice looking petty for sure.

Would consider sharing, but previous inquiries about importing fuel was unsuccessful. Lot of trouble for the money in Quebec. I settled on the Napoleon equivalent of coco char which work well enough Envoyé de mon iPad en utilisant Tapatalk

Snow is not a big issue, but you need a bit more motivation to go outside cook a hamburger. But blowing wind and hell freezing cold can complicate things a bit. I favor shorter cooks in the winter. Did beautiful grilled chicken breasts this week-end (no pics, so act of faith). Keeping the brisket and pork butt for summer. Envoyé de mon iPad en utilisant Tapatalk

Heureux de voir quelques compatriotes. Ça fera plaisir de partager trucs. Bienvenue et au plaisir. Envoyé de mon iPad en utilisant Tapatalk

Hello! Been quite busy lately, so didn’t post. But reading and seeing about your great cooks was amazing. For tonite, a couple of Mexican roadside chickens. With some salsa verde made some time ago (kk roaster tomatillos, Serrano peppers, onions, garlic, lime, …). Chicken was cooked at 450F for 45 min. Some pecan chunks in the coal. It was fabulous. Very moist and tasty. As you can see. You can easily fit 2 small birds on the half grid of a 23! Envoyé de mon iPad en utilisant Tapatalk

No picture of the cook, but here is the result (just a pork loin on the kamado anyway[emoji6]): Whole pork loin deli style, smoked on the kk for 4h with cherry and apple wood chunks. 10 day cured with some spices, than rubbed with Maille mustard and a jalapeño maple dry rub (local brand). Amazing taste. 2,6kg. Glad to have a slicer. Was doing it all with knife before. Envoyé de mon iPad en utilisant Tapatalk

I have a quite full proof focaccia recipe, but it’s really wet. But since it’s essentially without kneading (just folding), it’s not an issue. Your result seems very nice

Nice steak! Envoyé de mon iPad en utilisant Tapatalk

New gadget gifted by friends a couple weeks ago. Today was the good time to try it. Rôti-basket wings with loaded potato and cole slaw. Buffalo and lemon & pepper sauce to dip the wings. Nice way to cook wings. The result was perfect Envoyé de mon iPad en utilisant Tapatalk

And talking off the outdoor kitchen, here a pic: It’s a near 270 deg circular panoramic picture. Since the backyard is facing east, we didn’t want a permanent roof reducing the light. We opted for a big deported parasol. Envoyé de mon iPad en utilisant Tapatalk

Hello. I didn’t post since a while, but I’ve been reading most of your posts. Been quite busy at work and on my outdoor kitchen product. Tonite, chicken gyros (swish taouk style, but on a vertical spit). Marinated overnight and cooked on the kk. With homemade aioli and pickled turnips. Envoyé de mon iPad en utilisant Tapatalk

With the fun I had to move the 23incher in the backyard, I wish you all the best with yours[emoji6] Envoyé de mon iPad en utilisant Tapatalk

Portuguese chicken. There was also spare wings and legs, but were ready first and quickly eaten. Not bad for a week diner. Envoyé de mon iPad en utilisant Tapatalk

Just a steak 2’’ AAA NY strip seared on the low grate then finished on the half main grate. With homemade chimichurri and grilled roots veggies (carrots, potatoes and eddoe). Some champs also on the grill and a nice toscan wine. It doesn’t need to be complicated. Envoyé de mon iPad en utilisant Tapatalk