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You know it’s going to be a great day when the Irish crawl out of the cracks and over to our place for the annual st pats day bbq! Woke up to the smell of the gods and had to take a sneak peak. luckily Singapore doesn’t have (or need) anything overly restrictive on gatherings yet - down on numbers from last year but still should have around 50 or so around for a few beers and a laugh. Stay safe everybody - I’ll update when these guys are ready to eat (no promises though - I lost my iPad in Sydney so updates are a pain on the phone particularly after a beer/whiskey)

Pizza night.

Friday dinner on the KK -fire in the middle and sides on the sides -yum. Ready for the weekend, but the Georgia spring pollen effect is in full swing - the blue pebbles are going to be yellow/green by the end of next week.

The kangaroos are looking rather tempting at the momment. Sent from my SM-T835 using Tapatalk

Funny I start work before the shops open this morning it's Saturday here I went to the shop first thing got in and there was no TP. So went and got some flour .I then noticed another customer had TP in their trolley I thought what the fuck went back down the tp isle and there was like 6 x 4 pack rolls .on the shelf strange. So I grabbed one which is all you are able to get .continued buying some other non essential items like ice cream. Yum lol . I walked back past the TP isle and it was empty .no surprise there. But I noticed an elderly lady with a walking aid coming down the isle and the look in her eyes not seeing any TP broke my heart .I just had to give her mine .it made her day and mine Sent from my SM-T835 using Tapatalk

You'd be happy to know I finally found a chicken, (or maybe not), regardless, while I was at the store I noticed a sign on the exiting door stating, "The store will open between 6:00 am and 7:30 am for customers aged 60+." How bout that, might as well run for President cause I can guarantee a Chicken in every pot as long as I can get to the chickens first. Nah, restraint is in order, although all them squirrels in the backyard are lookin mighty temptin, what you think Mac.

Wait...isn’t that how this started? Someone ate a cat??? 😯

I told Mrs skreef that when the food runs out the cats will be the first to go. I'm saving my very best white soy sauce for such an occasion. Chinese food at the Reef's.

Sure Mac, whatever you say. No need to argue. Like the contract says, we're just gonna borrow them We'll return them tomorrow

Tyrus, don't get any ideas, the squirrels and chipmunks in my yard are off limits.

@tony b I’ve done that before and I have pink butcher paper at home but I found that I like to cook it unwrapped and just be patient through the stall. It helps me develop a better bark which I prefer. When I cook brisket I give myself an abundance of time and when it’s done I take it off the grill, wrap it in foil, then wrap a towel around it then put it in a cooler. I’ll let it sit there for 2-4 hours so that way the juices are settled and it’s always ready for when it’s time to serve it I typically marinate it on Friday cook it Saturday night/Sunday morning/lunch and eat it Sunday around 5pm. It’s a long process but I had it nailed down on my Weber Smokey Mountain. I cook brisket about once a month it’s my favorite so I’m really looking forward to this cook. Got a nice piece of prime brisket and had it marinating for 48 hours. the chicken I cooked on the KK was without a doubt the juiciest chicken I’ve ever made my wife even commented on it unprompted. I can’t wait to try out the brisket. I’m sure it’ll be amazing provided I don’t F it up!

Yes, buy the pre-marinated chicken shawarma thighs at Trader Joe's - they're the bomb!

@Basher looking good mate! You’re going to lap me and finish in no time. Love the boy helping out, such a great experience for him. Guitar project is looking great. Keep posting the updates!

TY all Tyrus - thanks for identifying the clock; it was my wife's grandmothers, hasn't run in years. re: poly, i used 8 coats of the wipe on ploy, 0000 steel wool in between each.

Just saw this being reported on, a how long will it last calculator https://howmuchtoiletpaper.com hopefully this will ease folks mind about how long their stash will last...

Tony thanks for sharing. My mates with his rum distillery have jumped on board quickly after sharing your swisher story with him. Had to overcome taxation rules about selling alcohol! For hand sanitiser...... it would fast pretty good without the lavender and aloe. [emoji13] Sent from my iPhone using Tapatalk

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Not cat - bat

Sorry, no help here with the repair, but you could go to the pet store and look in the aquarium section and see if you can find one of the adjustable valves and put that in-line on the outlet hose to adjust your flow.

Second that! Sláinte!!

Two thumbs up to Lord Byron! Way to step up, mates!

Great pizza, I bet that board would have a story if it could talk, unique.

That's a Pork butt and a Brisket if I'm not mistaken, like the bark...enjoy

@tony b thanks I appreciate that. Going to be attempting an 18lb brisket tomorrow so hope to keep the streak alive!

Just finished a sofa-back table for a neighbor. Cedar slab split w/ Cypress insert & floating Cypress lower shelf, supported by Cedar 'Z' shaped legs. Solidified the base structure with stainless wire and turnbuckles.

Always appreciate the time, effort and workmanship one puts into a piece of art. Nice design, your neighbor will be happy. Speaking of happy I couldn't help but notice the 1921 Seth Thomas mantle clock with raised numerals sitting atop your hutch. A good running instrument. How many coats of Poly did you apply?

Thanks for the celery tip, Tony.

Gorgeous birds! You're coming up to speed quickly with your new KK!

Nice looking soup, MacKenzie. Checked out the recipe - wholeheartedly endorse the dried porcini mushrooms (I have the powdered version in my pantry for an extra boost of umami), but they left out one of my secret ingredients - finely chopped celery. It adds a bit of texture to all the soft and creaminess of the rest of the ingredients - that je ne sais quoi!

That is a great picture. That young man will never forget that experience!!!

Haha, thanks all. The neighbours are fabulous. Young couple renting next door and grant us access across their property to get into our back yard. Their oldest boy Fin watches the comings and goings from 6am. Puts his boots on and want to help the tradies. Great tradies who are happy to indulge the young fella. Sent from my iPhone using Tapatalk

Where you guys findin those chickens?

Oh Mac.......that hurts! I love mushroom soup and Redhead Sue is deathly allergic to mushrooms 😬. Man O Man - Woman O Woman..............does that ever look good!!!!!!!!!!!!!!!!!!!!!!!!!!!

Troble did you throw the veges and the chicken in at the same time? Maybe I would have put the veges in, 20- 30 minutes into the cook for three reasons. 1. I like undercooked veges( except spuds) 2. A bit of direct heat helps crisp up the Chook skin. 3. It takes about 20 minutes for the Chook to sweat those delish juices into the veges. Just a thought and I have to say, your chooks and veges looked delish. Sent from my iPhone using Tapatalk

I have 15 more lambs coming in from the farmer on the 2nd of April. All up for grabs- no knuckleheads allowed. Still kept the price the same at $15/kg- that’s roughly US$8/lb- for premium lambs. It’s life as usual for us..... apart from the knuckleheads. Sent from my iPhone using Tapatalk

350 for 1:35 seems to be just right, perfect internal temp

Making some chicken with veggies tonight

Made a new to me recipe for mushroom soup today and it is a winner. The only connection to the KK is that I used chicken stock with the bones of a grilled chicken. I consider this recipe to be a winner. Found the recipe here - https://www.daringgourmet.com/cream-of-mushroom-soup

My wife went to Whole Foods here yesterday (found chicken, but no TP -- a partial win!). The checkout person told her they've been opening an hour early at 7 AM ONLY for elderly to shop first. When the doors open to the general public at 8, they see all the hoarders flood in to raid the shelves that were restocked overnight. Their response is to restock throughout the day to give others a chance. Very interesting. It's just like war. Measure: hoarders (the enemy) flood the gates at open. Countermeasure: stores keep stock low at open to deny hoarders. Anticipating the next step: Counter-Countermeasure: hoarders stop by multiple times per day to determine whether there is a pattern to restocking times. Counter by stores: randomize restocking to eliminate any detectable pattern, similar to frequency hopping radios. Could even go spread-spectrum by frequently stocking just a few items at a time. repeat repeat Soon stores will be using TP false targets -- projecting holograms of bundles of TP to attract the hoarders. Can even use TP-Gate Pull-Off techniques -- the TP hologram moves just ahead of anyone reaching for it, and gradually walks them out the door, denying them their prize.

Scored another meaty rack of ribs .was out of mayo so just used the burger sauce for a bind same diff. . Then gave it the mixture. .On it goes..Looking good.. Gave it some sauce. . Which is rare for me but I had a method up my sleeve lol. I decided to give it some panko crumbs. .back on for 40 min. .ready to gp.. Carved. . And plated with some of Dees classic salad .. Sent from my SM-T835 using Tapatalk

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If you're into geocaching I'm sure you'll like this. I had an old travel bug I used when I was geocaching on my motorcycle. I sold the motorcycle for a down payment on the travel trailer so I thought it was appropriate to turn that bug into a Travel Trailer Bug. I have this on both pass through doors and on the back above the spare tire. Feel free to discover this bug just let me know what forum you saw this on. If you ever see it out in the wild please discover it again and stop by to say hello. Charles and Susan

One other thing I do with my pulled pork is I put it in a foil container spray it with apple juice, dust it with brown sugar then put it in the broiler for 7 minutes. The top gets a crisp, Carmelized texture. While still maintaining all the juiciness underneath pics of final pulled pork post broiler and repurposed into a scrambled hash this morning. Thanks to all for the help

Got some chicken thighs and quarters... 450 or so dome for an hour I think I will check them @ 45 min next time.. Still very good, but a couple minutes less would have been cool Salt/pepper/garlic/onion... basic stuff.. but good