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Found 4 results

  1. Howdy folks. I find myself using more fresh herbs in the stuff I cook, yet grow tired of the pricey or scarce nature of them in the store. As soon as I need something specific for a recipe...it'll be out of stock. I bought a basil plant and left in the window over the kitchen sink and it's done really well. I need to get the other stuff I'll use. Have you had any luck keeping fresh herbs growing year round in these windowsill containers ? Is there a kit that works well for such things ? Having some mint on hand for iced tea would really be nice.
  2. I cooked a turkey this past weekend. Bought a smaller 11.5 lb bird and cooked it like I plan to for Thanksgiving this year.
  3. As there was just 3 of us this time and we have most of our stuff in boxes, we decided to just do a chicken instead of a turkey. I wanted to jazz it up a little so I went with a recipe I’ve done before. See Link: http://www.kamadoguru.com/topic/11844-rosemary-sage-apple-chicken/?hl=%2Brosemary+%2Bsage+%2Bapple I did tweak it a little as Mrs. DerHusker isn’t than fond of Rosemary so I substituted Thyme for it. Here are most of the ingredients. I diced up one apple very fine and placed in a bowl. 1 1/2 tbsp. of Montreal Chicken rub. 1/2 tsp. ground ginger 1/4 tsp. cinnamon. Minced the Thyme & Sage and into the bowl. Enough EVOO to make this into a paste. (Approx. 1/3 cup) Made pockets under the skin for the breasts and thighs. Put the paste in under the skin. Took the leftover and rubbed the outside of the chicken with some extra Montreal Chicken. Place it on the kamado. Cooked for 2 hours at 275. My wife made up the table. (No small feat as there were still boxes of stuff from the flood on it. You may see some of them in the background) Here it is done. Delicious! I hope everyone had a Happy Thanksgiving.
  4. I got the inspiration for this cook from keeperovdeflame. Here are most of the ingredients for the chicken. I diced up one apple very fine and placed in a bowl. Minced the Rosemary & Sage and into the bowl. 1 1/2 tbsp. of Montreal Chicken rub. 1/2 tsp. ground ginger 1/4 tsp. cinnamon. Enough EVOO to make this into a paste. (Approx. 1/3 cup) Made pockets under the skin for the breasts and thighs. Put the paste in under the skin. Took the leftover and rubbed the outside of the chicken with some extra Montreal Chicken. Place it on a Chicken Sitter, in the kamado, with apple juice and Rosemary in it. Cooked for 2 hours at 275. While that cooked I made some Brussels sprouts. (I’ve posted the recipe before) Here it is done And now plated. It was fantastic!
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