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Showing content with the highest reputation on 12/25/2016 in all areas

  1. Merry Happy to all.. Thanks for all your support this year, I really appreciate it. Santa swung by Bali and dropped off some expresso gear..
    5 points
  2. It's Christmas morning here in Geraldton a big thanks to he creefs all the way from Georgia to Perth then to Geraldton how cool very well packaged love them cheers guys
    3 points
  3. So today I took it out of the cryopac and cut it into 2 chunks. The 4 bone piece on the left will be dry aged until early February. The 3 bone chunk will be for Christmas. (excuse the slightly out of focus pictures) For the Christmas chunk I cut off the bones. Trimmed it up then tied it into a nice round bundle. The Christmas chunk got sprinkled with kosher salt then they both went in the dry ageing refrigerator. I mixed up a Sangria for tomorrow. I figured it was something I could drink on all day while cooking without totally losing my mind. In the refrigerator it goes until tomorrow. Of course I had to sample a glass just to make sure I got it right - LOL
    3 points
  4. Merry Christmas y'all! Thanks for making it fun. Speaking of which, I think the fam is telling me to get cooking...
    2 points
  5. Good luck with that[emoji23]
    2 points
  6. Funny how the Grill Mates label says "slow and low." Must be because you're in the southern hemisphere, sorta like how water swirls down the drain in the opposite direction from us!
    1 point
  7. I'm doing a 3 bone pork roast today. Unfortunately, having to do it in the oven, since I'm at my sister-in-law's with no access to a grill.
    1 point
  8. Merry Christmas to all the awesome KK owners and to @DennisLinkletter, you all make this an awesome forum with top of the line posts. A special Merry Christmas to @Aussie Ora and Dee. You two rocked the Bistro this holiday season. Really excited to try the Prairie Dust.
    1 point
  9. I think you will master that just fine.[emoji41]
    1 point
  10. 1 point
  11. Meat looks really good, how did the sangria taste?
    1 point
  12. I'll join in on the request, no other forum, word processor, email app or anything else I use to type on automatically follow an "Enter" key with an extra line feed. Every time I type a new paragraph I end up going back and deleting the extra line(I didn't here). .
    1 point
  13. And a Merry Christmas to you and yours as well! You're a bit ahead of us but we only have % hr. or so to go here in the Eastern US. And a Merry Christmas to all here on the Forum!
    1 point
  14. Totally excellent gift thank you Charles and Susan for being good mates. Hope you stay safe over the Christmas period and have a great time Outback Kamara Bay and Grill
    1 point
  15. Used some whiskey barrel wood to smoke some cheese today, Gouda, Jalapeno Cheddar, and M Jack. Cheese after about 3 hours of smoking.
    1 point
  16. To be honest, Doc, I don't clean my grates that often either; like you, just Grill Floss. But, I do periodically soak the round drip pan in PBW to de-gunk it after a nasty cook or two. I do clean the rotisserie basket after each cook with PBW in a 5 gal bucket. Need to flip it end over end after a couple of hours, but it really does the job. Only downside of PBW is the price. But, I always have it around for the brew room cleanups anyway. I generally buy the 4# buckets at the local homebrew supply shop.
    1 point
  17. The "Smooking" chunks is the Indo misspelling of Smoking chunks.. That box you have is not on the site but a gift from me. At present, the Coffee Lump Charcoal in single boxes can only be shipped out with grills because the site undercharges charges on the UPS and to most places the delivery is more than the charcoal. The Coffee Lump Charcoal is always available if shipped on a palette by truck. Any volume or mix of charcoal is do-able. These are the three sizes the smoking wood comes in. The smallest ones are for the KK Cold Smoker.
    1 point
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