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I started with the prawns. .and gave them some nice marinade sauce..I got a couple of Pork mingnons ..and gave them some Gunpowder. .I decided to bake them in butter which was a great idea on they go..ready to rest. then the prawns went on..Looking good...then some scallops..gave them some capers ,shallot and lemon juice mixture..and plated was a great feed. Sent from my SM-T835 using Tapatalk

My wife found this today as she cleaned out the kids room. Must have been reading them bed time stories with it when they were 3. 10 years ago. [emoji1787] Anyone seen this book before? There’s no date stamped but it’s got to be 70’s/ 80’s? This might help you Oakland. I thought this was an interesting technique suggestion. Not sure Dennis would agree. Sent from my iPhone using Tapatalk

Playing with the bench tops today. Working on burnishing a danish oil in to finish. It back fills between the grain with saw dust and wax. Pretty cool to watch it transform. Not sure yet how it will set. Sent from my iPhone using Tapatalk

Tonight it was a combination dinner. Homemade 100% organic durum wheat spaghetti and KK grilled burgers cut up and added to the sauce. I'd do that again.

Crappy weather has set in for the weekend, but I did get in a nice rotisserie chicken cook last night. Spun the chook over coffee wood charcoal, with chunks of peach wood, 350F. Initially had a war with the MEATER+ to synch up to my phone, but when it did (after much swearing that my whole neighborhood could probably hear!), it worked like a champ. Plated with a nice primavera risotto (leeks, peas and asparagus), crusty bread and side salad. Nice Rose tossed in too! And, the roti basket is soaking, as we speak, in a bucket of PBW - magic!

A box of Grass-Fed Australian Picanha arrived today. Never cooked it before, can hardly wait.

As a heat deflector/drip collector? A sheet of foil on a grate below the food is sufficient. If it’s a bigger hunk o meat with lots of drips, use a disposable aluminum pan or the tray that came with your KK.

Would that be "foilagami"?

Stop the presses, if you like fries you will love these, crispy on the outside creamy on the inside and easy to do. They stay crispy for the entire meal. Boiled russet potatoe. Cooled for 4 hours in the fridge and torn using fingers. Meanwhile on the KK are a couple of hot Italian sausages. Fried potatoe pieces in peanut oil and plated. Sprinkled with salt and Pecorino cheese. Creamy interior crispy exterior. No more desire for French Fries now, these are awesome if I say so myself. Recipe can be found here. https://smittenkitchen.com/2020/04/crispy-crumbled-potatoes/

My wife has me investigating naan and I was wondering the same thing...quite sooty though so...I'm thinking not. Seeing a lot of great naan threads on this forum though!

You don’t want the oil dropping in the fire- bad smoke. If you don’t have a tray, you can try this Sent from my iPhone using Tapatalk

Gaucho-style, baby! Thick sliced steaks (2") on the rotisserie spit rod, simple prep of a generous coat of S&P, maybe with a bit of granulated garlic. Cooked med rare and served with a nice fresh chimichurri sauce. Doesn't get much better for a carnivore!

Yes. And it isn’t necessary to wrap the whole grate. Just a sheet a bit larger than the meat is sufficient. If the drip pan you’re using is a bit larger, then you can just use that and skip the foil. Main thing is to 1) deflect the direct Infrared from the meat, and 2) avoid fat dripping into the coals. A large enough drip pan does both..

WAAHUUT?? This from lil' miss "I hate seafood?" @Aussie Ora- looks awesome (despite putting a steak rub on the pork chops - but that's just U being U!) Those prawns look spot on though!

Thank you Troble and jonj I Can’t chop on those bench tops. So we made this chopping board....... can’t bring myself to chop on this either..... so it’s a cheese board now. Maybe in a year. Next week will be a big transformation week with blackbut ceiling and paving being done. Sent from my iPhone using Tapatalk

You only need the foil to be large enough to block the infrared radiation coming directly off the coals from hitting your meat.

Wow! Those tops are beautiful! This project just keeps getting better and better.

Here is my first attempt a naan bread. It turned out very good and tasty. A lot better than what most of the indian restaurants offer around here.

That's my main cutting board in my kitchen. Plus, it's got depth, 2" thick to prevent warpage.

Yes tony. The lost art of foil folding.[emoji851] I have to say, the Costco foil here is twice as thick as other foils. Much better quality and very easy to fold and hold in a cupped position- now tray! Sent from my iPhone using Tapatalk

Beautiful work! And quite a bit of patience.

End grain boards hold up pretty well, don't show scratches quite as much, and are pretty easy to refurbish. Easier on the knives too.

Is that from the old Kamado cookbook??

Grrreat dinner Tony, crapy weather here too.

Sounds good, can't wait to see the results! I don't think that you can overdo the garlic and rosemary on lamb - IMHO! I was taught by a wonderful Italian-American cook - a close friend's Mom. The Greeks are just as passionate! Fortunately, this front is only going rain on us mostly (raining now), T-storm tomorrow, and maybe a bit of snow overnight. Still messing with my grilling plans though! 😪

As if - pfft! This is MacKenzie we're talking about - of course she'll going to tell you her honest opinion - Canadian politely, of course!

Is there such a thing as a "beater" cutting board made from wood??

How cool is that? I've thought of putting my wok down on top of the charcoal basket handles, but I'd have to take the handle off to make it fit and I'm not sure how stable it would be? Plus, the idea of leaning down inside my 23 with a fire going to stir fry something seems a bit daunting.

If you’re doing a brisket I’d use more than foil. Use some sort of drip pan to hold the dripping grease so that it doesn’t drip off the edge and into the fire. Would make for some nasty smoke.

Great idea.

That's exactly how I'd feel, Basher.

I wish I could have one of those scallops.

Replace the wine with balsamic vinegar. It breaks down the fat beautifully...... or as well as. Sent from my iPhone using Tapatalk

So, any suggestions for lamb boneless leg? I am thinking of marinating it this morning to start with- wine, garlic, rosemary, shallots. 6lbs.

Those beach tops are stunning. That’s going to look amazing once finished

Awesome. Please let me know what you think of it after you've used it a few times (be brutally honest).

@Basher looking good! I like the limestone a lot but I can’t tell you if it’s the same as the White House mate sorry. They dint let me get that close l but it’s looking good!

I just received word that my charcoal has shipped and will be here Thurs. Yippy.

Been a while...got sucked into work and then lock down. I’ve also limited myself to KK on week-ends otherwise the waist will know no limits. Glad to see that everyone seems well 🙏 Some pics below including my first ever fish, first ever rotisserie, first ever split basket - opened three new chapters in KK delights.

Nice job, all of you! Big black garlic fan here. A "must" in my 2x baked potatoes and in my mashed, too! Behind in my cooks postings. Steak night the other night. A bacon-wrapped sirloin, with the aforementioned 2x baked spud, sautéed mushrooms, and creamed spinach. Last night was a pork tenderloin, rubbed with Berbere. Plated with sauteed Swiss chard with heavy garlic, and roasted butternut squash with nice jalapeno, ginger and honey glaze.

Basher, this is so exciting and it's going to be a fun two weeks also.

You bet they do Mac. Here are some updates photos after a big couple of days. Kitchen bench with cut out for gasser Croatian limestone cladding. Apparently this is what the White House is built from. Can you tell? [emoji3166]. I can’t. Burning off some rubbish. Blackbut ship lap ceiling cladding arrives over Easter to go up on Tuesday and the capping, coping, pool clean also happens Tuesday. Could have this hardscaping wrapped up in 2 weeks. Sent from my iPhone using Tapatalk

There will be a couple of nice cutting boards from the off cuts Jon.Today there were two chippies, four stone masons, one sparky. Same tomorrow plus a plumber to give me gas to the cooker over the Easter weekend. These are expensive days. Tomorrow being Thursday before Easter I’ve promised them all a cook up on the KK. My chippies are keen offset smokers and kettle cooks, and my Croatian stone masons cook everything over fire. They’ve requested smoke flavour from the red gum off cuts. Chook thighs and lamb shanks are on the menu. These guys rock up to every worksite with a plug in George Forman grill for their smoko! Here it is tucked away for the night....... on top of their microwave. What happened to the peanut butter sandwich in a paper bag? Sent from my iPhone using Tapatalk

Nice looking Naan. Since the KK is kinda like a tandoor, I've often wondered if you could slap the bread onto the inside of the lid? I'd put the lower grate in as a "safety net" just in case it dropped off.

Looks good but you can't leave us hanging like that. Reef's Bistro cooks Indian food every now and again and we've wanted to cook some good naan bread.