Whatcha Making for Supper?

[sourland]

Open face pot roast sandwiches, green beans and French fries.

 

[aart]

Spaghetti with spicy meat sauce.

 

[pennyJo1960]

Spicey like mexican or India not doing either tonight keeping it soft for once

 

[aart]

Spicey like mexican or India

Red pepper powder, cayenne, added while browning ground beef.
Then simmered with jarred chunky garden veg marinara.
Served over whole grain spaghetti with parmesan.
Pseudo Arrabiata!!

 

[Sequel]

I am roasting a Bresse Chicken on an open fire, its been rotating for about 2 hours, I'm going to take it in after 30 more minutes............
View attachment 2570264

That looks just fantastic!!! How was it?

 

[Sequel]

Leftover pot roast with mashed potatoes mashed with kale in them, green salad and store bought cookies for dessert.

 

[CNJ]

That looks just fantastic!!! How was it?

It was a fresh young Bresse cockerel around 3 months old. The dress weight was exactly 5 lbs. The last time I used a brine, but this time I rubbed it with season salt and let it sit in the ice box for a few days. This is the second time I used this grill, so this time I closed the spacing of the charcoal as far as it could go. There was only a one inch gap down the middle, it came out better, but not perfect. Next time I will use the same amount of charcoal and increase the cooking time to 3 hours or use more charcoal and shorten the time. This method of cooking takes a long time and gives a nice color to the bird, but it doesn't have that deep smoke flavor of a covered smoker.

I'll be roasting and smoking a Barbeziuex chicken in about month from now. I wonder how it is going to tastes, I never had it before.

 

[Sequel]

It was a fresh young Bresse cockerel around 3 months old. The dress weight was exactly 5 lbs. The last time I used a brine, but this time I rubbed it with season salt and let it sit in the ice box for a few days. This is the second time I used this grill, so this time I closed the spacing of the charcoal as far as it could go. There was only a 2 inch gap down the middle, it came out better, but not perfect. Next time I will use the same amount of charcoal and increase the cooking time to 3 hours or use more charcoal and shorten the time. Taste and texture was almost perfect, slightly pink.

Oh that’s great! Do you think the Bresse is a superior eating bird then? I’ve been very interested in them. Your cooking setup looks top notch!

 

[chickentrains]

random makeup of stuff..

ground beef, jasmine rice, broccoli, carrot, cucumber. All mixed together. It was yum!

 

[CNJ]

Oh that’s great! Do you think the Bresse is a superior eating bird then? I’ve been very interested in them. Your cooking setup looks top notch!

The texture is different from other heritage breeds and it matures about a month earlier. It took 4 months for my other heritage breeds to reach 5 lbs. Its superior because of the texture, but it still taste like chicken.