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Showing content with the highest reputation on 05/30/2018 in all areas

  1. Sorry Piquod I haven’t Receive the veggie might yet. But I’ll let you know soon as I get it LOL I’m even going to make my own bread to Slather it on to
    3 points
  2. Speaking of Vegemite...I notice @Bruce Pearson has been off the forum since he bought a jar. I hope he's okay!
    3 points
  3. Grilled some sweet Sriracha glazed jumbo shrimp, garlic bread, squash and carrots on Saturday. And some yogurt marinated lamb kabobs and bread on Sunday.
    3 points
  4. 2 points
  5. Had to look that one up. Translation for Norte Americanos: There actually is something called Fairy Bread that involves a candy sprinkle called "100's and 1000's". Australians feed this to their offspring as a punishment, followed by a jar of Vegemite.
    2 points
  6. Yes it has, probably no need to go that far with the silicon
    2 points
  7. Just received my care package. Thank you Charles! A special Japan pack will be on the way next week. It is really great having the opportunity to meet people like yourself. Thank you again.
    2 points
  8. I bet that was a hoot. About half a lifetime ago I partied with an Australian collage rugby team in a little bar in Gold Hill Nevada. That's a night I never remember!
    2 points
  9. Aussie's in DC have long done their bit for goodwill and international relations. About a decade ago I was invited to give a brief at the Australian Embassy on Massachusetts Ave...and to stay for prayers afterward. A bit odd, we thought, but okay. We did the brief and then were escorted downstairs for prayers...a Friday afternoon tradition in which the Aussie's hosted their non-Aussie guests for happy hour.
    2 points
  10. Sneak in a 32. You might as well save on the shipping Sent from my iPad using Tapatalk
    2 points
  11. Yeah they do. It’s a pretty serious oven. They sourced some recycled old school firebricks. There’s cement, 2layers of fire insulation and more cement. I actually have a picture somewhere of my father in law inside the oven building it. You can fit 2 adults in there. Reminds me to be good to the wife, as I don’t want to end up in there with a roaring fire.... To make the pizzas, they heat soak it for hour and a bit. Then they scrape out all the burnt wood and ashes. They mop the floor before putting in the pizzas or bread. It will stay warm for several hours. It’s not sealed like the KK but does retain heat for quite sometime. It’s still warm in the morning after an evening cook. I think it more to do with the retention of heat in the bricks and cement. They do roasts, lasagne, turkey and all other sorts. We have Christmas there and they will fire this up on Christmas Day for lunch. A roaring fire on 40 degree Celsius days.... not quite the cold Christmas’s you guys have. The salamis are good fun. It’s a early morning start cutting up the meat. We have had to change up the recipe over the years. We do much less salt nowadays. We put in fennel seeds, chilli and other herbs and spices. It hangs like that for weeks. We also make fresh sausages as well. Homemade is always great! Sent from my iPad using Tapatalk
    2 points
  12. Great pictures ckreef. Well, not quite money shots but my in laws built their own Pizza oven. It's huge! When we are around, they will make 12-15 pizzas for the family... yes big family. Below is a picture of the ciabatta they make in one batch. Also check out the Salami. 260kg from 2 pigs, a lot of effort and arguing resulted in 130kg of cured sausages and 60kg of cured pork. That was fun making that. The result was very tasty!
    2 points
  13. Going to post WFO money shots in this thread. If anybody has a WFO/pizza oven please feel free to post your money shots if you just don't feel like doing a complete cook thread. Had a long day cooking in the WFO yesterday. (while low-n-slow in the KK's). Had the WFO fired up for about 8 hours.  3 pizzas followed by artisan bread and then buns (for the low-n-slow pulled pork). The pizzas needed a slightly higher temp (and no more using pizza screens). The bread and buns needed a slightly lower temperature.   For a grand finale Mrs skreef put together a lasagna in my new terracotta pan from Portugal. I love this pan. It has a nice glazed interior. Lasagne went on covered in foil. WFO was cruising along at 400* with a hot bed of coals. Rotated at the 20 minute mark. At 40 minutes it was looking right but it needed the top browned. Threw a couple of small logs on the coals. Waited about 5 minutes for the smoke to stop. At this point I had some nice flames dancing across the dome. Mrs skreef reached in there (with a welding glove) and pulled off the foil. 3 minutes later a nice browned top. Sure glad I didn't wait for my 5 minute timer to go off. This instant broiler action worked really well. Next time I'll set the timer for 2 minutes. 
    1 point
  14. Australia walks with you Aussie soldiers in Washington paying respect .good on them . Outback kamado Bar and Grill
    1 point
  15. I have had this cast iron griddle for years. Bought it in a hardware store in France and so cannot offer a handy Amazon link but I thought the features might help with your choice @sfdrew28. It is 16" square and is reversible e.g. for eggs on the smooth side and steak and the ribbed side. The best thing of all is the lip all around the outside. It means you don't get excess oil or liquid slopping over the edge when you are cooking. It sits on a centre burner in the IDK and fits snuggly but well in the 23" KK.
    1 point
  16. mmmm.....that chook looks good
    1 point
  17. Exciting times!! Here’s hoping it all ships soon!
    1 point
  18. Thanks @Aussie Ora. Good to know they're available for if I ever need them.
    1 point
  19. Thank you. My 23 shut down (i.e. no air leaks) no problem yesterday. Not sure if I need locking nuts. Is there another reason for them?
    1 point
  20. Helps seal the gas port at the back . https://komodokamado.com/collections/23-ultimate-spare-parts/products/23-32-locking-rear-gas-door-rods Outback kamado Bar and Grill
    1 point
  21. Hey @Aussie Ora Tell me about the gas port locking nuts.
    1 point
  22. Is 30 lbs the target for a 23 KK also?
    1 point
  23. That makes that decision very easy
    1 point
  24. Not allowed to pack charcoal or wood with grill to Australia Outback kamado Bar and Grill
    1 point
  25. I told paul I was coping this pic .I shared it on a few sites either he has a mini loader or that's the biggest 23 I've seen lol. Outback kamado Bar and Grill
    1 point
  26. @Aussie Ora That pic does make her look HUGE doesn't it. Like you said in the other post, just grab your loader, your KK, and a brisket and you're off.
    1 point
  27. Nice looking chook, but how did you like the Old Bay treatment on it?
    1 point
  28. Thanks for all the advice guys, I’ve just transferred the $$ across, it’s just got very real and super exciting!!!! As for accessories, I’ve gone minimal with just the basket splitter, I would have loved to have gone nutts but for now that’s all the minister of war and finance would approve! I’ve got a good supplier of charcoal here too which I get for cost price so I can’t complain there, I’d love to try the coco char and coffee wood but that’ll have to come later. I’m just looking forward for that day I finally get the call to say it’s being delivered, exciting times ahead!!
    1 point
  29. Aussie looks yummy. Nice cook
    1 point
  30. As noted, we love spending other folks money on BBQ toys! But, the truth is that you must load up that pallet with as much cocochar, coffee wood chunks and charcoal as you can, as it's impossible to get otherwise right now!
    1 point
  31. It is going to be a stunner and you'll be happy to know that pebble grills cook just a little bit better.
    1 point
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