donjohnson

Looks really good, gonna have to buy me a new pan.

Delicious! Love the lamb.

That looks super tasty. What's on the lobster tails?

Haha, wait till you see what color the cover is. Custom white with a pink v neck. Just kidding, it's just charcoal tweed.

Here's my first one tonight, a bit crisp round the edges but tasty! Second one was so good I forgot to take photos before scarfing it. Pizzas and pancakes, like kids, first one is always a bit of an experiment.

Haha, lifting the lid on, me to - tippy toes and swearing like an old sea hag. Good sport.

I'll have to start mixing it up with some local beers! Unfortunately going to another BBQ tonight, so no chance to cook

Stoked for you, enjoy.

Here's tonight's cook, quite high on my favourite meals. Blackened peri peri spiced chicken thighs with roasted red pepper and asparagus and a paprika yoghurt sauce. Method: Chicken thighs - bone in or out Bit of olive oil Splash of lime juice Light salt and heavy pepper Good peri peri coating - like a rub Leave about an hour minimum. Get the grill hot, 300C ish. Chicken on, capsicum on. Grill the capsicum until black on the outside, peel and serve straight. Grill the chicken until blackened to taste. Asparagus in the oven at 230C (pre heat - it's important) with olive oil, salt and pepper. Bake until bright green and crunchy. Wait about 5 minutes, shake, and about another 5 mins. Yoghurt sauce, use good Greek yoghurt, full fat, add and mix: Tspn smoked paprika Salt and pepper to taste Chilli powder or flakes to your threshold Dijon mustard Full fat mayo Add whatever you like, aioli, dill, coriander. Serously whatever. Coriander and lime wedges to serve. Alternatively, jasmine rice on the side with coriander, peri peri chicken mixed in with roasted capsicum, quarter limes and coriander. Really easy, and delicious.

Awesome, I spent about 5 years going 6 weeks on, 2 weeks off to Singapore. Great spot for ex-pats. People are friendly and hilarious, and a great mix of cultures. That rental is a diamond, I know what it's like there!

MacKenzie, hit about 26C today, summer has been pretty average but the Sun has been out a lot. Better than winter at the very least. Sound of one hand clapping much? Last reply to myself, and more about me, I'm a reliability engineer, I break stuff for a living so when I found the KK and this forum I knew it was the right grill for me.

Thanks guys, did the backyard over winter. What a b**** that was, I'm no DIY guy so everything was learning on the job. Fence does look awesome though, and you guys aren't here to see how stable it isn't, so that's choice. KK was a present to myself (like any of my mates or fam would shell for one), for getting it done and for being in business 10 years. Best gift I could have bought I think. Looking forward to some big lamb cook ups and a few fillets.

Hey mate, feel your pain on the delivery front. Mine took 4 weeks on the boat and then another painful two coming down from Auckland. One. Coastal. Boat. Per. Week. When I buy another i'll get it by road! Unwrapping was awesome, it's way bigger than you think!

Just wanted to jump out of the shadows and into the limelight - i'm from NZ and took delivery of my 23" Cobalt Blue KK about 5 days before Christmas. Working with Dennis was really great, he's so helpful, just a great experience. Here's some photos of the setup, and first couple of cooks, i've been running it pretty much non-stop since I got it. Great machine, looking forward to cooking up some big hunks of meat. First cook was a 6.5kg Pork shoulder, 14 hours at about 225 ish, came out amazing, mixed it with a home made BBQ sauce, turned it into sliders and everyone loved it. Ended up buying a vacuum sealer to seal up the rest for a rainy day. Cooked a ham for Christmas morning, tasty... Next cook was brisket points, I did a couple in a row, first one was used for pulled beef tacos, the other cut into points and given to a mate of mine for New Years. Both came out awesome. I love this thing, no name yet, but i'm stoked with the quality and versatility of this thing. My Broil King is now dormant save for snags for the kids.