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Hello Boom Boom. My cabinet was custom built by Dennis crew and it fits all my extras. The shelves do slide out in fact I think my cabinet is the first one to have pull out shelves. If you decide to order a cabinet your best bet is to talk to Dennis, he is such a great guy and can answer all you questions. I have attached a few more pictures of how I have my stuff stored in it.

Used some lean ground pork to make meatballs. Planned to make the pasta too but just couldn't squeeze it in. The sauce was a previously made mushroom sauce. 16 meatballs just like this one are ready for the KK. Plated.

Not yet Braai, but see Troble making this quite often so will try this. Thanks sobsroc and Steve Sent from my iPhone using Tapatalk

This is the one I use. I sourced it from a family member's Argentinean father in law. He generally doesn't measure things but I watched him make it and came up with these general amounts. The amounts of parsley and EVOO are pretty forgiving. 1 bunch Parsley 8 garlic cloves, chopped fine 1/2 Tbsp red pepper flakes White vinegar White pepper Black pepper 1/2 Tbsp kosher salt Extra Virgin Olive Oil - enough to cover all ingredients plus a little extra. Remove the larger parsley stems and chop parsley fine. Add all ingredients. White vinegar should be about 1-2 Tbsp's. Just a little white pepper and black pepper to taste. Stir. It keeps in the refrigerator a looong time.

melt 1/2 stick butter in a small pan Add 4oz whiskey Stir in a crumbled beef oxo cube and coarsely ground black pepper Add double cream I hope you like it

True and I knew that to be the case. Your well on your way Boom Boom, and there is no finish line to cross in this race. Steve, if I were a betting man, and I am, just ask Tekebo...I'd wager nobody is going to even get within 5 feet of that steak. Maybe I'd capture a bit of the aroma but taste would be left to the imagination.

I'm in new territory with these strong celebratory beers. I've just bottled my share of the Bronze Triple - it fermented to a Specific Gravity of 1003 and - friends' batches are down to 1000. It's going to be 9.2 %. There was about 75 litres in this fermentor and it took the best part of a day to clean the bottles, bottle and clean up. When brewing and bottling the only time I use a chemical sanitiser is to squirt a bit into the nozzle of the fermentor before connecting the hose. Everything else is done with heat. Mrs RD is very patient - there are hundreds of bottles that go into the oven to sterilise them. ( The day before I bottled my apple and pear cider ). As it's one of two beers to celebrate the arrival of my KK ( It was due to leave Surabaya for Singapore a few weeks ago but I think it may still be in Indonesia), I used champagne bottles for some of the batch. Not worried about any delay - it gives more time for the beer to condition. The Big Bad Matt Black Stout is still fermenting.....

I've found the most important thing with cooking a chicken is to ensure it's at room temps. It always amazes me how long the cold can stay deep inside the bird and in the bones. Probe your wanna be room temp birdie with your Therapen to really know.. you might surprise your self. I know every time I've seen blood in the joints it's been a rush to room temp birdie.

Thanks, Basher, just as long as that snow is in the form of grated cheese on my plate.

Bruce do you have an unused lower grate?.......and some fancy looking gloves, with no grease on them. That storage looks good. Sent from my iPhone using Tapatalk

@Braai-Q If you have a good one to share i would like to try it.

Impeccably clean Bruce, you shame me. A very nice cabinet indeed with ample room and more. Well done!

That's the beauty of our passion, all the credit goes to the cook. I'm going with Boom Boom. But, you should taste my Japanese A5 wagyu.

You're sourcing sauces eh @Basher I hope you have a good chimichurri in your repetoire?

This is the type of setup that I am planning, although the cabinet will need to be bit shorter (1,200mm). I am somewhat restricted on space, which is why I was considering a cabinet (storage and work area) vs just the side tables. All these tough decisions 😛!! Can the side tables be used while the roti motor is attached?

Here is Bruce’s thread about the arrival of his terrific cabinet.

Looks tasty, Tony. I too planned on a pasta and meatball dinner but it's not happening today, I started wrapping Xmas presents that I want to put in the mail.

Tony, your turkey plans sound very tasty, I hope the weather cooperates.

Was in the mood for Italian, so hot Italian sausages/snags on the grill, direct, main grate, 325F. Plated with fettucine with a puttanesca sauce. Side salad didn't get in the picture? But the chianti did! 😄

Thanks you all for your reply's / suggestions Our daughter has request a fillet steak with whiskey peppercorn sauce. If you have not had the whiskey sauce try it it is very good. Happy Grilling

Bruce, your set up looks great and We are looking into getting something that is as stylish as your set up. Can you tell me which cabinet that is from the website and my biggest question is can you fit all of the accessories in there? my biggest concern of course would be can you put all of the grates that come with your 32 on the shelves? Also, are the shelves slide outs? I would love to see pics of it opened up and see what the storage looks like. Of course the last question, if I may be impertinent is the cost of the cabinet.

My wife says that I'm enough to drive her to drink which generally prompts me to offer her one. I try to be helpful. 😀 There is no such thing as a bad G&T, it's only bad when your glass is empty. If you can get your hands on Rooibos, the infusion is easy. It's not the same as running it through a still as part of the distillation process but if you steep it for a day or so, I'd say it wouldn't be that far off. When we have parties, I do a spring punch and instead of getting carried away with sugar, introduce some sweetness with rooibos and honey.

Here is the finished product. Look at that smoke ring! Simply delicious! Sent from my iPhone using Tapatalk

@Troble - be careful with those really old pressure cookers - they were known to explode/overpressure. Didn't have all the safety features that the news ones do. My mom had one with the weight on the spindle to regulate the pressure, it would hop up/down and sputter steam. As a kid, I thought it was neat. Now as an Engineer, it was pretty scary.

I have both the side tables and a cabinet. I think the side shelves Come in handy when cooking to hold all kinds of things not only food and tools but a drink or my a ThermoWorks digital thermometers one lead tells the temp at the grill and one tells the temp of your cook, or if you use a digi que. sorry the picture is sideways

Are you quite sure???