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Thnx for the welcomes and advice people, been talking with the wife and come to realise that what many of you are saying rings true, which is better to have the extra capacity and not need it than to need it and not have it. Also paying around the extra 20% for the BB 32 is a no-brainer for me. i don't know who's this one is but i pinched it of the forum to show my lady.....she's gorgeous.....and so is my wife

[mention=18]tony[/mention] b .you are a bloody legend mate .I picked up the parcel this morning when I seen the size of the box I was like WoW. I had to restrain myself from opening it up in the car park lol. Finally got it home . What can I say all these goodies . got some cedar rapids reading looks like sunny days . onto the goodies ...... At the bottom of the box I found this they were onto us lol... onya mate for sending me a great variety plus two of my favorites Outback kamado Bar and Grill

I like to have a supply beef jerky in the fridge, it gives an excuse to open it's door whenever I pass by without the guilt associated with it, it's such a good snack. Did a low slow cook of about 150 for 2 and 1/2 hrs then brought it up to 200 to finish. I cut the meat a little thicker and soaked them in Iron Chef Sweet chili for a few days then finished with an additional amount in a storage bag. The sauce is very good, sweet with a little heat, and is great on wings too. The KK maintained the low temp with no problem using lump, although I didn't think that was surprising. That is one of the pleasurable advantages I do enjoy about my KK. There would have been more to show if it wasn't for the plate thieves.

After much research on wood prices stainless prices and hardware I decide on an extra large cabinet with stainless steel top and cover coming my way from Dennis not cost effective to make my own. I don’t have the tools nor the skill to build something beautiful to put on my patio.

Thought I would do some fish .got hold of a nice sized snapper and descaled it .hanging out on a bed of ice . I gave it a sprinkle of Bayouish and some key lime rub and put it on my fish holder..Dee made up a stuffing ..and in it goes..and on it goes at 400f ..in the meantime Dee whisked a salad up..after 35 min it's ready to go crisped up nicely. ...gave it a rest in some foil and ready to go..flaked apart so easy..and plated.. Outback kamado Bar and Grill

You are definitely a player, your knowledge and history unquestionable and true the best team has to win......but forgive me if I ......to be continued

What happens on the forum stays on the form

sorry, eh, as we Canadians say.

Good, but I don't anticipate on losing either. Whatever is within my reach and if I have to reach out a little further, no problem. Let the game begin.................................................................................................a week away

Is the pope Catholic? You're on! I have just the spice to send to you but I am not planning on losing. My knowledge of US spices is limited to Old Bay, Tony Chachere's Creole seasoning, El Yucateco chile habanero hot sauce and La Morena chipotle peppers. Great if you have something that will expand my horizons beyond this mainstream selection. Mum's the word.

Here it is, still in the bag after 30 hrs at 155°. Lots of juice. Goin in the fridge overnight. Sent from my iPhone using Tapatalk

Sorry to hear you have to sell your KK I wish you well in your next adventure

Sounds good. Looking for my perfect Super Bowl night snacks. Jerky might be good for keeping me awake after half time

Thank you for your help and photos Bruce

I’m hoping that letting my brisket cool in the fridge might re set the smoke absorption ability. We’ll see. Sent from my iPad using Tapatalk

Tyrus I checked out that video sous vide everything the one on the brisket it was funny. But after watching that video I think I’m going to try and sous vide the brisket the way they did it LOL on a smaller scale though.

We will be looking forward to seeing it. Congratulations on your purchase. Dennis makes great cabinets

Really awesome box, tony did it right. Well now we know we're good sending these kind of boxes into Australia. When we take these boxes to the post office usps asks all sorts of questions. It's just easier to answer no to the questions but I always wondered what would happen if a package got inspected along the way.

I agree, it is much quicker to peel prawns by hand but when I am cooking for others the Ezy Aussie helps with getting rid of the black intestine that some object to. I think it just adds to the flavour

Your post was a great reminder of that wonderful shop. I used to live in Sydney and, while I couldn't/didn't haul a whole barbie back to the UK, I did buy my first (and only!) beer can chicken insert and the Ezy Aussie prawn peeler there. I used the latter just the other day, still going strong after all these years.

That's a really awesome contraption and a great looking result. I had fun "adding to basket" on the Barbecues Galore site, knowing full well that freight and tax from Australia would make it all unaffordable. The fun bit is that they don't even acknowledge that anywhere outside Australia exists! It was a nice fantasy while it lasted.

I watched a video on you tube titled "sous vide everything", and in one of their segments of which they have many they did a brisket. I follow their understanding of imparting a smoke flavor first is because it's when the meat is most apt to absorb the flavor. Trying to do that later would be difficult if not impossible. The first few hours are when the meat takes the smoke, that's all. My sous vide brisket was good and tender along the point but fell shy on the flat. So that's why I'm interested in yours, to see the results from a variation in one step. I'm new to sous vide but already have done some log cooks as beef ribs and then braised them on the KK with good results. The brisket is one piece of meat that is difficult, at least to say in a sous vide. If you hit it out of the park your the winner. Good luck. Check out the video anyhow it's entertaining.

Pretty sad hey lol Outback kamado Bar and Grill

Bottom round, but you can a London broil or sirloin. I go with something in between because the object is to dry it out somewhat and that toughens the meat. I don't cure the meat as they do wit chemical in store bought brands, gone in a week or two

It's pretty kewl hey.i got it ages ago from a cheap budget bbq line at my local bbq shop. the three prongs go under the spine to hold it up and makes it easy to stuff the fish .I like this method instead of foiling or a fish basket because it cooks evenly without having to turn and get some great crispy skin .only tried it with fish but the company sells a two prong for roasts .https://www.barbequesgalore.com.au/bar-b-chef-roast-rack. So no reason the fish one would not work might have to try something else with it.Outback kamado Bar and Grill

Go PATS