Everyday Misc Cooking Photos w/ details

[Troble]

@Bruine nice job! Looks tasty. What kind of meat is that chicken breast?

[Bruine]

[mention=3735]Bruine[/mention] nice job! Looks tasty. What kind of meat is that chicken breast?

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


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[Troble]

@Bruinei started with a mixture of breast and thighs a now I’m 100% thighs. Glad you took the plunge. It’s a real fun and can be a pretty healthy meal 

[Bruine]

[mention=3735]Bruine[/mention]i started with a mixture of breast and thighs a now I’m 100% thighs. Glad you took the plunge. It’s a real fun and can be a pretty healthy meal 

I will certainly have occasions to try it, since it was really fun and I’m very happy with the result.


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[MacKenzie]

@Troble, that's odd about your thyme because if there is one herb that can survive the winter in my garden it's thyme and my winter has to be a lot worse than yours. I bet the girls will enjoy digging up those potatoes. It's like finding treasures. 

[Troble]

1 hour ago, MacKenzie said:

@Troble, that's odd about your thyme because if there is one herb that can survive the winter in my garden it's thyme and my winter has to be a lot worse than yours. I bet the girls will enjoy digging up those potatoes. It's like finding treasures. 

Yeah that is weird. It’s lemon thyme so not sure if that has anything to do with it. It’s weird I used it maybe in November and it never grew back. It just had one tiny stalk with a few small leaves for 3 months, but it’s starting to show some life now....go figure. 
 

I started  strawberries, cherry tomatoes, San Marco tomatoes. cucumbers, zucchini, summer squash, red/yellow/green bell peppers, jalapeño, sweet peppers and aji amarillo a couple weeks ago. The high heat this week got some of the peppers to start sprouting. Looking forward to making my own pizza sauce with tomatoes from the garden 

I had to cut all the baby fruit from my mango, avocado, peach and apple trees. Wanted them to focus on branch and root growth but they were prolific in flowering, so all in all garden is coming along quite well 

Edited April 2, 2021 by Troble

[Troble]

1 hour ago, Bruine said:

I will certainly have occasions to try it, since it was really fun and I’m very happy with the result.


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You’re off to a great start. One thing to consider that I’ve been playing with is using a heat shield between the flames and trompo king on the lower grate. Would be curious to hear if you think it helps the carvings not burn in the collection plate.... @tekoboand I have been discussing this recently 

Congrats on an excellent cook 

[Bruine]

Yeah that is weird. It’s lemon thyme so not sure if that has anything to do with it. It’s weird I used it maybe in November and it never grew back. It just had one tiny stalk with a few small leaves for 3 months, but it’s starting to show some life now....go figure. 
 
I started  strawberries, cherry tomatoes, San Marco tomatoes. cucumbers, zucchini, summer squash, red/yellow/green bell peppers, jalapeño, sweet peppers and aji amarillo a couple weeks ago. The high heat this week got some of the peppers to start sprouting. Looking forward to making my own pizza sauce with tomatoes from the garden 
I had to cut all the baby fruit from my mango, avocado, peach and apple trees. Wanted them to focus on branch and root growth but they were prolific in flowering, so all in all garden is coming along quite well 

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.


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[Bruine]

You’re off to a great start. One thing to consider that I’ve been playing with is using a heat shield between the flames and trompo king on the lower grate. Would be curious to hear if you think it helps the carvings not burn in the collection plate.... [mention=3070]tekobo[/mention]and I have been discussing this recently 
Congrats on an excellent cook 

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


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[Troble]

@Bruine that was the other question I had. I’ve tried this at 425 and 375-400. I think 400 is probably the right place to settle 

[Bruine]

[mention=3735]Bruine[/mention] that was the other question I had. I’ve tried this at 425 and 375-400. I think 400 is probably the right place to settle 

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


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[tony b]

@Bruce Pearson - Glad to see you posting again. We've missed you. Hope everything is OK there??

[Boom Boom]

Did some quick pork steaks and I picked some Apricot wood for smoking. I also scored some Persimmon wood as well. We did the pork steaks with the Apricot and it was very good. I would call it it subtle.


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[Basher]

Mac I’m curious how you managed to get a mountain lion to pee in a bottle for you?


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[MacKenzie]

9 hours ago, Basher said:

Mac I’m curious how you managed to get a mountain lion to pee in a bottle for you?
 

That was Troble that did that, we don't have mountain lions here, just bears. LOL

Edited April 3, 2021 by MacKenzie

[MacKenzie]

This this totally non nutrional cook last evening, a poutine, just because I'd made this awesome mushroom gravy and wanted to try it on something.  

Put the fries in the bottom, smother with hot gravy, add some poutine cheese curds and put it under the broiler to melt the cheese.

[Troble]

10 hours ago, Basher said:

Mac I’m curious how you managed to get a mountain lion to pee in a bottle for you?


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Amazon @Basher Predator Pee 100% Mountain Lion... https://www.amazon.com/dp/B01AL6C14U?ref=ppx_pop_mob_ap_share

I did ask the same thing though. Unfortunately freaking raccoon was back so mountain lion peed proved effective for one night.....grrrr

[Troble]

@MacKenzie I love Poutine. Wish I could try yours. It looks lovely 

[alimac23]

We’ve got 20 people coming over tomorrow for Easter lunch.

There’s a mix of non red meat eaters, non lamb eaters and people that only eat chicken.

To cater for them all, I’m cooking a brisket, a lamb shoulder and a chook on the rotisserie.

More pics to follow, but I got some amazing meat from my local butchers.











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[alimac23]

And the lamb has just gone too.

It’s funny, that’s a 6kg brisket, and a lamb shoulder in a full size roasting tray, and the KK still looks empty




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