Bruine Posted February 17, 2021 Report Posted February 17, 2021 Hello all. Bought a slightly used 23’’ cobalt blue KK this fall. Been reading here and cooking a lot and decided it’s time to say hello. Nice to be part of this lively community 5
Basher Posted February 17, 2021 Report Posted February 17, 2021 Welcome Bruine We will all be looking forward to seeing you post your cooks.Sent from my iPhone using Tapatalk
tony b Posted February 17, 2021 Report Posted February 17, 2021 Welcome to the Obsession! Pictures, please! 1
Bruine Posted February 18, 2021 Author Report Posted February 18, 2021 It seems pics are mandatory. I will be pleased to post some of my upcoming creations in the middle of my snowy backyard. As an appetizer here is a pic of my last batch of Montreal style smoked meat (brined brisket) 8
Boom Boom Posted February 19, 2021 Report Posted February 19, 2021 Welcome Bruine. That brisket looks amazing. Can you share the recipe. I’m very interested. Sent from my iPhone using Tapatalk
Bruine Posted February 19, 2021 Author Report Posted February 19, 2021 The recipe come from a french language website in Quebec (my native language).https://maitrefumeur.com/recettes/fumoir-recette-smoked-meat-de-montreal-brisquet/I can help with translation if needed. But the amount of nitrite needs to be computed quite precisely with the help of a brine calculator.So if you can figure enough by yourself, it will be better.You can find some recipes in English but that one is awesome. I brine my brisket for 30 days (don’t try that without nitrite).I will be glad to assist anyone who wish to try.Envoyé de mon iPad en utilisant Tapatalk 1
Buzilo Posted February 19, 2021 Report Posted February 19, 2021 Hey just wanted to say hello to a fellow Canadian! I’m in Whitby. Owner of a 21 and soon to be an owner of a 42! Sent from my iPhone using Tapatalk
MacKenzie Posted February 19, 2021 Report Posted February 19, 2021 Welcome from beautiful Nova Scotia. 1
Tyrus Posted February 19, 2021 Report Posted February 19, 2021 I've been to Niagara Falls. Someone say Niagara Falls? Slowly I turned, step by step.. Great looking plate of beef, sandwiches for a month.
Bruine Posted February 19, 2021 Author Report Posted February 19, 2021 I've been to Niagara Falls. Someone say Niagara Falls? Slowly I turned, step by step.. Great looking plate of beef, sandwiches for a month.I vac sealed and froze much of it. Probably enough for much of the year. Just 2 at home now that the 3 lady birds flew from the nest.Envoyé de mon iPad en utilisant Tapatalk 1
Bruine Posted February 19, 2021 Author Report Posted February 19, 2021 Glad to see that we’re a couple of Canucks here despite the hurdle to get the KK sent in Canada.I’ll post a picture of my winter set-up this weekend and would love to see yours.New outdoor summer kitchen planned for the spring that I will be proud to show too!Envoyé de mon iPad en utilisant Tapatalk 1
Boom Boom Posted February 19, 2021 Report Posted February 19, 2021 The recipe come from a french language website in Quebec (my native language).https://maitrefumeur.com/recettes/fumoir-recette-smoked-meat-de-montreal-brisquet/I can help with translation if needed. But the amount of nitrite needs to be computed quite precisely with the help of a brine calculator.So if you can figure enough by yourself, it will be better.You can find some recipes in English but that one is awesome. I brine my brisket for 30 days (don’t try that without nitrite).I will be glad to assist anyone who wish to try.Envoyé de mon iPad en utilisant TapatalkThe iPhone translator did a pretty good job. I think I can figure it out. This sounds like an awesome recipe though. Sent from my iPhone using Tapatalk
Bruine Posted February 19, 2021 Author Report Posted February 19, 2021 The iPhone translator did a pretty good job. I think I can figure it out. This sounds like an awesome recipe though. Sent from my iPhone using TapatalkGreat! Feel free to ring for help if you need.Envoyé de mon iPad en utilisant Tapatalk
Bruine Posted February 21, 2021 Author Report Posted February 21, 2021 Some more picsChicken tandoori with home made sourdough naan bread (reheated from a previous batch), basmati rice and mustard seeds carrotsEnvoyé de mon iPad en utilisant Tapatalk 4
Bruine Posted February 21, 2021 Author Report Posted February 21, 2021 And today, it was sourdough bread baking time. Still some progress to do to manage the heat, but should be good anywayEnvoyé de mon iPad en utilisant Tapatalk 5
tony b Posted February 21, 2021 Report Posted February 21, 2021 Nothing wrong looking about those loaves! 1
Bruine Posted February 21, 2021 Author Report Posted February 21, 2021 Nothing wrong looking about those loaves!It’s quite good. I was a bit worried by the drop in temp when I added water for steam, then the breads, but probably just dome temp, so it’s nice. Some of my nicestEnvoyé de mon iPad en utilisant Tapatalk 1
