What's cookin' boys?

[BBFarmer]

@BBFarmer - appreciate your mention of the kitchen. Did it 15 years ago. Small but gets the job done.

Rangetop is Viking commercial style with matching hood.

Double convection ovens are Frigidaire Professional. I think they’ve been bought by Whirlpool since. Most is Whirlpool now regardless of badging. There are some exceptions (e.g., GE, Bosch, Samsung).

Countertop is just plain old Formica.

Gotta stuff a small Kitchenaid mixer in the corner.

Cabinets cherry, floor maple. No stain. Go well with natural oak flooring downstairs and hickory table.

Excuse some dirt and disorganization. Kitchen has been well-used lately. She’s up to 113 pies for her annual sale.

View attachment 143076

View attachment 143077

Oh man that's gorgeous. I think that would be my dream set up right there.

I operate on a mid 90s jenn air. Very interesting setup that came with the home we bought 5 years ago.

Does have convection though.

Last nights dinner:
Kids wanted caprese chicken, angle hair, w/ balsamic reduction, & the ole ladys homemade sourdough.

 

[Magicman]

I love your kitchen RCW and thanks for the look-around.

 

[RCW]

Oh man that's gorgeous. I think that would be my dream set up right there.

I operate on a mid 90s jenn air. Very interesting setup that came with the home we bought 5 years ago.

Does have convection though.

Last nights dinner:
Kids wanted caprese chicken, angle hair, w/ balsamic reduction, & the ole ladys homemade sourdough.
View attachment 143108

That looks delicious.

You’ve got some great skills!

Working with a 90’s Jenn-Aire would have been a great thing for us.

I don’t have any pictures of our old kitchen handy. It was a train wreck but we made some great food and memories from it…..

 

[RCW]

Looks like it’s just the Mrs. and I for Thanksgiving dinner.

11 pounds per person will work…..

We do make good use of all of it.

 

[skeets]

You guys posting this stuff reminds me of moms place when I was a kid, both ovens up stairs and in the basement were baking and she had Dad monitoring other things she was making,,, now its a turkey breast mashed taters and beans ,, maybe

 

[The Evil Twin]

Ugh.... the stall....

 

[The Evil Twin]

It was worth the wait!

 

[RCW]

Earlier I mentioned our convection ovens.

Did a 22 pound turkey on Convection Roast at 250. About 4.5 hours ‘til done. Wasn’t done yet in the picture.

Shortens cook times at lower temps.

 

[drygulch]

Ugh.... the stall....

Always stressful when you're on a schedule...

Looked amazing!

 

[The Evil Twin]

Always stressful when you're on a schedule...

Looked amazing!

Thank you! Smoked meat definitely doesn't care about clock time
It was about 30 minutes behind "schedule" so not a huge deal. I usually shoot for being done around 3 hours before dinner. Then put it in a cooler for 2, and covered on the counter after that. That way if I'm off by an hour or two either way it isn't a problem.