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Slate Blackcurrant Watermelon Strawberry Orange Banana Apple Emerald Chocolate Marble
Slate Blackcurrant Watermelon Strawberry Orange Banana Apple Emerald Chocolate Marble

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  1. Today
  2. I'm looking at a bunch of rain over the next week or so - bummer
  3. Yesterday
  4. We have had less than an inch of rain over the last 8 weeks then last night..... kaboom. 5.5 inches last night in an hour. What a glorious clear day today brings. Clean air with a max of 31c ( 88f) and a midnight low of 23c- 73f.
  5. Tony that makes it numbing. What’s in it that changes the taste buds so that everything seems sweeter? Sent from my iPhone using Tapatalk
  6. Now you know why I named it Purple Crack! It has a slight numbing effect on the tongue, similar to clove and Szechwan peppercorns (due to hydroxy-α-sanshool per Wikipedia.) So, different than "miracle fruit."
  7. I'd take those temperatures right about now in F, not C, as our high today is only about 22F. Supposedly, we're going to be in the 40s for a couple of days, so I'm hoping to get in a couple of grilling sessions.
  8. Especially the following day when I used some of the leftovers to make a Cuban sandwich!
  9. Purple crack or white pepper corns is the only pepper I use these days.
  10. I just converted c to f,wow it’s going to be hot! What Basher said keep hydrated for sure.
  11. Well cooked balcony smoker. Looks very evenly cooked through. I’ve been using the warming rack the same way and am surprised by how quickly it brings a steak up to temperature from straight out of the fridge. Perfect for reverse sear. I also got carried away with the purple crack on the first two cooks. I love it, the kids are so so, so I’ve reduced the amounts until they get used to the flavour. This flavour reminds me of the Australian bush. Kinda tastes like a wattle tree smells. A bit floral, spicy, bitter sweet. Also found it changes your taste buds so after you eat purple crack, everything tastes sweeter. I wonder if it has miraculin in the fruit. Any scientists or chemical engineers here who can test this? Sent from my iPhone using Tapatalk
  12. I was in Sydney last week and managed to liberate my purple crack from my mum. With a full eski I fled back home on Sunday and got test it out today. Dry rub of purple crack and salt on a sirloin and two scotch fillet steaks. Reversed seared them using the warming rack (first go of that rack also). it tasted awesome - probably over did the crack as the girls found it a bit spicy. It is a really unique flavour - starts kind of sweet with a pepper after taste. I’m hooked! warming great worked a treat for reverse sear cinzano Rosso and ginger ale over ice - so refreshing nice and even cook - aiming for medium rare and I reckon I am pretty close on it
  13. Will certially do .lol Sent from my SM-T835 using Tapatalk
  14. Wow, dry heat. Enjoy that aussie and make sure you keep the fluid intake high. Sent from my iPhone using Tapatalk
  15. Not sure about the bar. Mine and all I've seen only have the little pegs. The pegs are used for the lid to rest on. My left side peg is a little bent down. No worries as the lid sits flush on them. Although a litter cheesy, I really like the lid. Definitely traps heat (and smoke) above your food. Good for chicken cooks and such.
  16. I bet in the end it was so worth it to suck it up.
  17. Last week
  18. Old thread but I'll add to it. It will largely depend on the materials you use to build your decking AND the construction of the decking. Largely how the beams and joists attach to the posts. Often construction is sub-par and beams are attached to posts using nails or non structural lag bolts to the side. This isn't structural vs putting the beam on top of the post. Same goes for joists and joist hangers. Ideally joists are placed on top of beams vs. utilizing joist hangers. People also use screws instead of nails and screws do not behave correctly.
  19. Tony I meant sounds like fun. I don’t know how I came up with funding. Now that’s a delicious looking meal yuyum!
  20. It was a bit of a challenge going out every 5 mins or so to turn it 90 degrees. However, I'm not concerned about pork being medium. Nice and juicy. Folks are still living in the last century if they fear pork that's not cooked to death!
  21. That looks perfectly cooked Tony b. I guess you like cooking medium rare in those conditions. Are you closer to rare or blue when you cook in mid winter? [emoji23] Sent from my iPhone using Tapatalk
  22. @ckreef Charles...I was studying the cooker and there is a side-to-side bar that is on the internal frame in front of the adjustable cooking grate. It is shown in some of the photos and appears to be missing in others. Looks like there are little mounting pegs sticking out of the frame that the side-to-side bar attaches to or rests on. What the heck does it do?? (a rest point for the cover?) Thanks!
  23. So, I sucked it up and went out in the near zero windchills and fired up the KK for dinner last night. Trader Joe's marinated (rosemary & cracked pepper) pork tenderloin. Direct, main grate, 325F over peach wood. Plated with salt potatoes and roasted carrots.
  24. Cheers Bruce melt in the mouth delicious Sent from my SM-T835 using Tapatalk
  25. The certainly did Sent from my SM-T835 using Tapatalk
  26. Well now you have another. LOL
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