Hephaestus

On a pas de problèmes avec la temperature ici en Floride! We bought ours in 2011 or 12 I have been a happy man since.

We have no problems making pizza on the kk. Home made dough always cooked through and crispy.

Bonjour Bruine, Il ya sûrement un auto à ville Brossard

Hi Tucker, Here is the recipe: 1.5 tsp yeast, 1 cup of warm water, 1.5 tsp sugar, 3 cups flour, 1 tsp salt, 6 tsp ghee (clarified butter), 3 tsp yogourt, 3 tsp onion seeds. (Can be substituted with black sesame seeds) Place dry yeast and sugar in warm water and stir until dissolved. Cover for 10 min. and set as aside. Mix flour and salt and seeds in to a large bowl. Add yeast mixture, butter and yogourt and knead for a few minutes. Shape in to a large ball of dough and place in to a greased bowl. Cover and let rise for 90 min. Remove, punch for about 10 min. Divide in to 8 balls. Gently pull on edge to form a tear drop and start baking. PS. Let kk reach around 550F and keep it at this temp. for at least 30 min. to make sure the whole kk including the stone are heated through to this temp.

Hey BARDSLJR, We love lamb. Here is our take on smoked lamb shoulder with coffee rub, done low and and slow indirect.

Here we go with the arctic char and a few sardines as appetizers. Delicious!

We certainly have done pork chops in gravy before. We will give rabbit a try. Thank you.

Well BIGSHEP, I have never even heard fried rabbit before. We have done rabbit a couple of other ways before, like braised in tomato wine sauce. Maybe I will give fry a try someday. Do you fry it in a pan or deep frier?

While in a market the other day I saw this fresh rabbit. I decided to get it and give it a try on the rotisserie. We applied a wet paste and added cherry chips for some extra flavour. We found the meat very tender. If anything I would have used less wood chips. The smoke flavour was a little overwhelming. Have a look.

When we grill whole fish, and we do grill a lot here, I proceed as follows: I heat soak the kk to 400F. Leave it at this temperature for 15 minutes minimum. I wipe a clean grill with paper towels or a cloth soaked in oil with high burning point. I actually use grape seed oil. I then place the fish towards one of the sides of the grill with the back side of the fish facing the centre of the grill. This I have found helps with the turning of the fish as well as the actual cooking of the fish, as the thickest part faces the centre where the heat is more intense. I adjust the temperature to 350F Let the fish cook for between 15 to 25 minutes depending on thickness. Turn the fish over using two wide spatula. It is very important that the fish is turned only once. If you attempt to turn it more than once, it will likely fall appart. Continue cooking for another 10 to 15 minutes. The fish is done when you can separate the flesh from the bone. With little bit of practice, I am sure you will be able achieve similar results. It works for us every time. The photo below is of an arctic char, which I did last week.

It's taste is close to that of salmon but more succulent and sweeter. It was a real treat.

I went to my favourite fish market looking for a fish for some friends that were coming over for dinner. To my surprise they had a shipment of Tasmanian sea trouts. I had first seen these at the famous Sidney sea foot market. When I saw them here in Montreal, I had to get one. Here are the results:

FotonDrv We buy ling cod every time we can get it here in the east. I usually buy the whole fish, and cut it up in steaks, which we vacuum pack and freeze. Here is one that we bought right off the fishermans boat. This was in Stevenson B.C. last year when we visited our son in Vancouver. They also had fresh black cod. It is more flaky than ling cod and a lot more oily. I am surprised that you can't get it in your area as it is fished off the coast of British Columbia and Alaska. Like you said, maybe some day you will get lucky. You won't forget the experience.

I went back to my archives to find this black cod in the snow.