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Tribeless

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About Tribeless

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    Senior Member
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core_pfieldgroups_99

  • Location
    New Zealand
  • Occupation
    My name is Mark Hubbard, and this is the one place I don't have to think about my day job :)

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  1. Re: a lamb cut i have never seen before Yeah, I'm from the home of lamb, off a farm and do the books for two butchers: never heard of a lamb breast. As others have stated, it would be a cheap cut to get rid of the fatty meat from the end of what I assume is the rack, sold separately as a high valued cut. A lot of the taste is in the fat, but that would be very fatty. I'm thinking almost cook it like a muttonbird: that is, in water for about six hours. Throw water away, do again. Throw water away again, and grill brown on the Komodo. It would get rid of the majority of the fat, and possibly leave tender meat. Though I suspect I'd then casserole it.
  2. Back from eight weeks off. Depressing, but my KK keeping spirits up. A lamb roast done, and a whole hare, so far.
  3. Re: Set up for Spatchcocked Chicken For what it's worth, I cook most meats (roast size) indirectly, however, I find chicken cooked directly, but over 'lowish' heat, gives me better results than cooked indirectly (just for chicken). It stays much juicer. (Still stuck in the holiday home with the gas Weber ... mutter, mutter).
  4. Re: We're all ok. Earthquake was far away.. Never fear, my KK arrived into Lyttelton, Christchurch, during a vicious aftershock sequence, and I had visions of getting it out of the crate in pieces. Not a scratch on it - they're tough. On a big one, you and family should probably just climb into a KK.
  5. Re: A Sad Story Didn't bring a camera ... probably going to buy an iPad next trip to town, though, so who knows
  6. Re: A Sad Story I landed the snapper, with a rod broken in two. Had him for tea (though I overcooked, in foil, on gas).
  7. We're at our holiday home in a place called the Marlborough Sounds for the next eight weeks. I caught a Snapper big enough yesterday evening to break my surf caster in two, so until I can get my client, who owns a sports store, to courier me another, I'm fishing off a dinghy. The sad part of the story? My KK is an eight hour drive at our home in Geraldine, sitting all by itself on the balcony. At the holiday home I'm cooking on a gas Weber. (Really missing my KK ... and all these fish that could've been smoked. I'm thinking of buying a 19 inch KK for here ... we'll see. You certainly get addicted to them and going from charcoal and smoke back to gas is the pits).
  8. Re: Annoying the neighbours I'm right now smoking mesquite. Blue, aromatic smoke waffling around my yard: I might just open a bottle of wine and not even bother putting any food in there
  9. Re: Annoying the neighbours Um, why buy a lovely smoking machine like a KK and not use it for that? Set it up somewhere to use all of its great features. You will regret it otherwise. Oh, re above post, I get the smoke pouring out of mine: love that smokey flavour. And I just love seeing smoke pouring out In fact put your hands and arms all through the smoke, and get the aroma all night. Better than Lynx.
  10. Re: Joining the Happy line Cheers Firemonkey ... do you need to put the probe in hot water to bend, or, just bend slowly and carefully?
  11. Re: Joining the Happy line Ah, yes I was wondering if putting under the lid like that would damage the probe. The one I've bought also has the 90 degree bend so I shall straighten that out (though I'm also thinking if I just pull the rubber probe hole plug out I may be able to just fit the rubber plug around it, then simply carefully feed probe through the probe hole in the KK without bending ... no idea yet until I give it a go, but, work beforehand ...
  12. Re: Joining the Happy line Another club member. Looks like a great little spot of the earth you've got there also, Gert. What are those trees in the background of that first photo. Also, what's that temperature probe you're using? I see you've not got it through the probe hole: just through the lid gasket - that worked fine? Mine arrived by courier yesterday: can't wait to give it a go, and don't know if I can get it through the probe hole yet.
  13. Re: Everyday Misc Cooking Photos w/ details They look devine mk1. I indirect cooked/smoked a chicken yesterday also. Simply rubbed in some herbs, used a little smoked garlic salt, and cooked for about two hours on 150 F, smoking with hickory and mesquite. Still stunned at how moist chicken comes up on the KK
  14. Re: New Grill - Concord, CA I bought mine with the side table/cabinet: wouldn't be without it. A working surface, plus I can keep everything connected to the KK in it, including my Weber chimney - all tidy and handy.
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