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Everyday Misc Cooking Photos w/ details

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Roasted chicken with butter, olive oil, garlic, salt, black pepper, rosemary, thyme, sage, marjoram & lemon juice with lemon wedges stuffed inside 

cooked over grilled carrots and served with roasted baby potatoes with olive oil, truffle salt, black pepper, garlic, rosemary & topped with Parmesan cheese 

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@C6Bill 350 for 90 minutes with double bottom drip pan on lower grate with a couple of apple wood pieces 

Ive never grilled the carrots underneath but they were awesome. I put them on after 30 minutes so they were on 60 minutes total and I rotated them after 30 minutes. Amazing carrots. I’ve put them in the drip pan before abs they get pretty soft this way they got chicken juice on them but still retained their crunch 

Edited by Troble
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On 7/30/2021 at 9:30 AM, tony b said:

Heading up to Russian River brewery this morning.

@tony b we haven’t yet made to the Russian River but today for lunch I had fish & chips at the Fishetarian in Bodega Bay. Accompanied it with a Pliny The Elder. Pretty tasty brew and excellent fish & chips. I see why you and @Troble like it. Headed to Calistoga tomorrow. C8D15271-BDEB-4C23-AD28-3B4CAE112363.thumb.jpeg.043344aec8dc28aec0078d75995a6b14.jpeg

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@jonj you going to make it up to Russian River? If you do please go see Freeman winery it’s one of my favorite up there. Small, family run. Really delicious I think it’s better than most of the more well known Pinot brands up there. Russian River Pinots are my absolute favorite wines to drink 

https://www.freemanwinery.com/#en
 

Couple other favorites 

Sodaro - great cans nice tasting room/cheese plate https://www.sodarowines.com

Chase Cellars - oldest vines in Napa I believe. Stellar Zinfandel  https://www.chasecellars.com

Del Dotto - buddy used to work there and did the cave tours, wines are good but cave tour is one of the best in the valley https://www.deldottovineyards.com

Papapietro - excellent Russian River Pinots https://papapietro-perry.com

 

Edited by Troble
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Nice char on those wings Mac.
I know it’s second best to the KK, but I do enjoy watching the cook on the parilla grill
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Boned out chook thighs to the right, rib fillet to the left, and spuds in the ironbark coals.
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I have a lamb shoulder marinating in balsamic vinegar( for 3 days) for a slow cook tomorrow after I add some cumin, chilli, salt and a few other spices. I’ll share some photos.
We have moved into another house while Reno’s are happening so the KK is a little lonely in the ODK. We can’t live through this!
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Sent from my iPhone using Tapatalk

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