Thomas Trottier

Thomas Trottier 7 years, 2 months ago on Local government: Too top heavy

There's a joke there somewhere. Neurotics build houses in the sky; Psychotics live in them; Psychiatrists collect the rent. You are your kids best counselor, I mean, most of you admit they screw the kids up. Why take a chance? They need someone who they trust, who really has their best intrest at heart. All you really have to do is listen mostly and be a guide, they already know most of the things but need someone to bounce their ideas off.

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Thomas Trottier 7 years, 4 months ago on KMOG 1480 am

Do any of you know if there is a radio station website for KMOG, where I can look at a play list? I have a chalet in Beaver Valley I have been remodeling it, the radio only gets this 1 station, I have been listening and would like to look at the artists and songs, some are very colorful-- I like the funny western music. Thanks in advance tt

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Thomas Trottier 7 years, 4 months ago on Smoked Brisket

1 15 oz can jalapenos in escabeche 1 10 lb or bigger Brisket (I prefer Packer trimmed because the trimmed ones cost quite a bit more) 4 tablespoon of your favorite rub (Make your own just add 1 tablespoon each: granulated garlic, onion, black pepper, Sea salt and Hungarian paprika).

 Using a Weber type grill prepare for indirect cooking method. Light 10 Kingsford, (or other high quality charcoals) on each side of the grill. Place a drip pan in the middle of the grill and add 1/2 cup water, this helps retain moisture. When the coals ash over add a 2" square chunk of hickory or other hard wood to each side of the grill right on top of the coals.

Using a sharp knife trim as much fat as desired off, I trim it all off, but some chefs leave it all on.

Rub the brisket generously with rub. Pierce the brisket every inch or so with a knife and pour the brine from the pickled jalapenos over the brisket, and reserve the jalapenos for later. Place the brisket on the grill.

Monitor the grill about every hour and a half and add three briquettes and Hickory chunk to each side to maintain 150 to 250 degrees (ideal for cold smoking) for 4 hours. Prepare foil for wrapping the brisket: I usually connect two pieces lengthwise by folding the edges together.

At the end of four hours place the brisket on the foil and pour the reserved jalapenos over the brisket and wrap tightly. Place the brisket back on the grill and resume monitoring for three more hours.

After three more hours you are ready to serve the brisket. I have never had the brisket turn out hot from the jalapenos, however, the jalapenos on the other hand stay hot, for those who like it hot, hot, hot. Slice the brisket on the bias, (diagonally across the grain) and serve with bbq sauce and bread on the side.

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Thomas Trottier 7 years, 11 months ago on Welcome

Tip:If you are ever in the Beaver Valley Estates and smell hickory and are hungry go upwind to the source it might be me and a turkey, or at very least rib bones.

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Thomas Trottier 7 years, 11 months ago on Log Siding

Do any of you know of a mill in or near AZ that makes the 2"x8" pine log siding? I have a connection in Minnesota, Dabill Mills, a mom and pop shop, but they do not ship. They are retailing theirs for $.87 per linear ft, but shipping 5 tons (10,000 lbs.), adds to the equation. Also, Penofin vs Sikkens, which coating is the best? I welcome all input.

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Thomas Trottier 7 years, 11 months ago on salsa recipes requested

I do simple taco sauce like this: 1 can stewed tomatoes or tomato sauce 2 cloves minced garlic Red pepper flakes to taste Mix and let sit an hour, great over tostado's

Then there is killer Guacamole: (the only reason my wife stays with me). 3 Avacodos-do three trust me 1 lime juiced 2 cloves minced garlic 1 small onion chopped 1 tomato copped 3 sprigs celantro chopped

The trick here is the avacados. Cut them in half, remove the seed, I use a butter knife to score the avacado inside the peel so that I can scoop it out with a spoon and it stays chunky, if you prefer you can mash it too. I have no problem with that! Add the other ingriedients and mix well to distribute the lime juice evenly. In the event that you have no limes: leave one of the seeds in the bottom of the bowl, the avacado will not turn brown.

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Thomas Trottier 7 years, 11 months ago on salsa recipes requested

I do salsa all the time, love to help you out!

Pico De Gallo (The Rooster’s Beak) Salsa

3 tomatoes diced 3 seeded jalapenos diced 1 small onion chopped 2 cloves garlic minced 3 sprigs cilantro chopped 1 pinch oregano 1 pinch cumino 1 pinch salt 1 dash vinegar

Add all the ingredients; mix well let flavors marry a couple of hours in the ice box. Like it hotter? Leave seeds and vein in peppers. Like it drier? Clean he seeds out of the tomatoes.

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Thomas Trottier 7 years, 12 months ago on Welcome

Lots of people I talk to are scared of smoking their Holiday bird, and of all the Holiday dishes I make this one has the most demand, therefore, I think it is the best one to post. One year I brought one to work for a Halloween party, and that year I had 30 requests for 30 turkeys before Thanksgiving alone. I like using fresh herbs they have more essential oils in them, and I have them growing right in my back yard.

1 Turkey 10-14 lbs 1 tbsp Fresh chopped Savory 1 tbsp Fresh chopped Sage 1 tbsp salt (optional) 1 tbsp Ground black pepper 1/8 cup Olive oil

 Thaw completely, rinse, pat dry. Combine ingredients 2-5 and divide in half. Rub 1/2 of the mixture inside the turkey cavities. Rub the other half under the breast and leg skin. Rub the oil over the entire turkey.
 Using a Weber type grill prepare for indirect cooking method. Light 10 Kingsford, (or other high quality charcoals) on each side of the grill. Place a drip pan in the middle of the grill and add 1/2 cup water, this helps retain moisture. When the coals ash over add a 2" square chunk of hickory or other hard wood to each side of the grill right on top of the coals.
 Place the turkey on the cooking grate and maintain 150-250 degrees for 20 minutes per pound by adding 3-5 coals to each side at about 1.5 hour intervals. Add Hickory to maintain steady smoke stream from the vent. If flame occurs, and it may when you lift the lid, just drizzle a little beer or water on the flames. As you near the end of cooking time (for about the last hour), keep the temp at the high (250 degree) side of the heat range. If your turkey has a sensor on it, it may or may not pop up. I usually just check that the thick part of the thigh reaches 165 degrees.

Publication is welcome.

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