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School holidays here and the covid restrictions are slowly being lifted. So, our beach house is now accessible across the state border into New South Wales. I had to duck back to work today- about an hour away and came back to this. In the fridge X 2 The neighbour went fishing this morning and although I missed the fishing, he caught his load and generously donated. Turned one of the red snapper into this. Delish, and very simple cook. Sent from my iPhone using Tapatalk

Must be snapper season. Mine was roasted with chipotle butter.

Pork chops with mushroom gravy today for lunch. tonyb, you posted pics recently with mushroom gravy, had me drooling, I could not go any longer with out making some myself, it was delicious. Thanks. This pork is a FFA project that was put on hold when the Houston livestock show was canceled due to the Covid. My friends grandson agreed to sell us half the hog. Very tasty.

Happy Canada everyone, it's July 1st. Hamburger buns just out of the oven.

That looks tasty Steve. Sent from my iPhone using Tapatalk

I don't know if Heston is the KK of Konros. I've not seen one, but don't know anyone who has seen one. They mythically exist online and I doubt they will touch a KK in quality. I know Dennis is safe. I'm like you @tekobo in being a traditionalist but sometimes validation is good. Heston has this habit of messing around with everything and sometimes things don't need to be reinvented. Every now and again, I'll see some of his range in Waitrose (for those who don't know, Waitrose is the premium supermarket in the UK and he has a product range with them). It's generally fairly exotic, expensive and in my experience, frequently disappointing. I regret being sucked in by the concept and packaging and I rather fear that his foray into BBQ will be much the same. Although that said, I do have a Sage Slow Cooker with his endorsement and it's excellent. I'll report back if I ever get to see any of the Everdure products in person.

Tough but fun decision. The space is fantastic - could easily see a 32 + 21 there (pebbles of course). We will likely end up with a 42 and a 16 . . .everyone has to solve for a different space and situation. Good Luck!

Wow, sounds fabulous. Looking at this makes my mouth water!! I smoked salmon on a cedar plank a couple days ago, on 19” KK. I have found that the salmon often has a very different taste, depending on where the fish came from and how fresh it is. Also the type of cedar plank and thickness really matters.

Looks really good. I like that your cedar plank looks a bit charred, not too much and not too little is the trick. What are the red veggie items on the ends?

Welcome! Looks like you’re off to a great start

Left over brisket nachos last night, very tasty!

To be honest, I've been perfectly happy with my 23" and never considered a 2nd KK. Back in the day when I had the POSK, I did get the small Grill Dome, thinking I'd waste less charcoal cooking smaller meals on it than the bigger one. Since I've owned the KK, which is about the same size as the old one, I never use the baby Grill Dome. Also, at the time that I bought my 23", it was the biggest one that Dennis made. All things considered, I'd probably stick with my single 23," but I do appreciate the versatility of the 32".

Grilled scallops 🤗 Cooked with a touch of hickory smoke. these are called “colossal scallops”...picture may not do justice to their size!

Realistically, I plan to add a 32 to my 23 at some point when I can convince the Mrs...something tells me I may need to sacrifice the 23 in order to get the 32. Until that day, I’ll just have to make due with the awesomeness that is the Ultimate 23. I still have my gasser for when I need to do a lot of burgers/steaks.

Funny you should ask. A few weeks ago @Braai-Q sent me this link to Heston Blumenthal's range of bbqs https://www.everdurebyheston.co.uk/products. He was asking about the Cube and how it compared to the traditional Japanese konro that I have. It all looks very cool but I am afraid I never even got around to watching the videos on the site. I am a bit of a traditionalist and I like my reassuringly heavy konro. All the big chefs here seem to use them and during lockdown I have been watching one chef cook on his extra wide version. I was surprised that he was using it a bit like a camping stove. He did grill steaks and things like that but he also made up sauces and slow cooked stews. It's extra width means that you could also cook longer loaded skewers. Yes, I would say my KK of konros would either be the Extra Large or Medium Wide here: https://www.korin.com/grillware/konros-basket-grills-nets-and-bases

Thanks for the tips and warm welcome! i have only used Royal Oak lump and BGE lump so far. Both have had a lot of small pieces. Will look for a better lump. And try the coconut KK charcoal! Here are a few pics of the new KK