Bruine

I put the chicken at around 300 and let de temp rise to 400. Seemed a good strategy. I could have waited a bit more to begin the slicing, tho. Began the cooking a bit late and we were hungry[emoji17] Envoyé de mon iPad en utilisant Tapatalk

The double bottom pan did a great job. Enough to crisp the pieces, but no burning. Even with heavy fire to bring a 400F in this cold windy night Envoyé de mon iPad en utilisant Tapatalk

There is a lot of variety of thyme. Some are quite hardy while others are not. One variety survive our freezing Quebec winters, but lemon thyme is very sensible. One of the first to wither in fall in my herb garden. Envoyé de mon iPad en utilisant Tapatalk

I will certainly have occasions to try it, since it was really fun and I’m very happy with the result. Envoyé de mon iPad en utilisant Tapatalk

Yes, chicken breast. I would have liked to have chicken thigh too, but that was what Mrs Bruine found. However, it was all moist and tasteful anyway Envoyé de mon iPad en utilisant Tapatalk

My turn to try chicken shawarma on the trompo. Used recipe recently posted. With kefta (little Libanese store made), fingerling potatoes, taboule salad and tzatziki. Wonderful dinner. Sorry for the Dark outside picts. My outdoor kitchen with proper lightning is planned for june. Envoyé de mon iPad en utilisant Tapatalk

Hello Jadeite, That’s fantastic. Glad to welcome another fellow Canadian. You will love your KK, as well as your lady. Those are a pleasure to use and the forum here is full of friends glad to help and share recipes and knowledge. We won’t even judge you if post some of your cooking on the BGE waiting for the KK to arrive. Envoyé de mon iPad en utilisant Tapatalk

Simplicity is good. It certainly look appetizing. Envoyé de mon iPad en utilisant Tapatalk

Thx, I’ll see what I can do with my cheapo alternative. But always good to know. Envoyé de mon iPad en utilisant Tapatalk

Thx, I understand better. Will see how I reproduce that. Envoyé de mon iPad en utilisant Tapatalk

Hello Tekobo, Going to receive my cheapo Trompo this weak (the real one not available on Amazon Canada). The bottom is just a plate, so your setup interest me. What exactly was the function of the foil (you managed to keep it watertight and just used it as a vessel in a vessel?) and how you managed the change of setup when you were ready to slice? Put the juice aside or kept it when crisping the meat? Envoyé de mon iPad en utilisant Tapatalk

If it’s a nothing special dough, I’m looking eagerly for your outstanding one. Looks yummy. Envoyé de mon iPad en utilisant Tapatalk

Thx. Will do that. Unfortunately, cast iron is easier to find and cheaper. But I already have nice cast iron devices. Envoyé de mon iPad en utilisant Tapatalk

Hello friends, Many of you use pizza steel. Your posts just created a new need. Can you give advice how to choose a good one. There is huge differences of price. Should I go for plain steel ou cast iron. Should I go for the thickest one? Just saw a 1 cm plain steel that seems very interesting, but would like hear you before taking the plunge. Envoyé de mon iPad en utilisant Tapatalk

I learned fast and well[emoji16] Envoyé de mon iPad en utilisant Tapatalk

Picanha tonight. Smoked with maple wood charcoal and a couple of piece of walnut.With homemade chimichurri, some grilled veggies and creole rice. And a nice Valpollicella ripasso. Envoyé de mon iPad en utilisant Tapatalk

Nice one. Almost a twin of mine. Guess you will cook the best food in town. Envoyé de mon iPad en utilisant Tapatalk

I know this one too [emoji6] Envoyé de mon iPad en utilisant Tapatalk

I managed to get 500F, which is not bad. It was quite windy with a minus 15 C (hard to explain our schizo way about temp. C for things and F for others!). I planned to use the top grate, but instead heated all in bread mode. That would have helped. Will get better with time. Envoyé de mon iPad en utilisant Tapatalk

Pizza day: Tony b. I have a small patch of snow remaining too! Still some work too do to broil the cheese, but real good anyway. Home made sourdough pizza dough Envoyé de mon iPad en utilisant Tapatalk

You speak French too, Tony? Envoyé de mon iPad en utilisant Tapatalk

Oui. Un petit 23’’ acheté usagé à proximité. Pour autant que je sache, le seul KK du Québec. Sorry for all the English speaking people, but we don’t have that much occasions to chat in our native language, so we indulge a bit! Envoyé de mon iPad en utilisant Tapatalk

Bonjour Will. Ce cassoulet est magnifique. Ça fait un bour que je n’ai pas eu l’occasion d’en manger un traditionnel. Sympa d’avoir un autre membre francophone. Envoyé de mon iPad en utilisant Tapatalk

Never used one like this, but before getting proper whetsones, I had some of my knives badly sharpened buy someone using a belt « knife eater ». I would advise anyone to use a very light hand with those. just the 120 grit make me cringe thinking of my passionate polishing of blades with a 8000 grit stone Envoyé de mon iPad en utilisant Tapatalk

Yes. It’s single bevel. A bit of learning curve for thin slice. But you get the hang of it, and it’s a fine knife. You need to buy the right side for you dominant hand. Unfortunately for southpaw, left handed ones are much higher priced here. Envoyé de mon iPad en utilisant Tapatalk