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Was at the local shop and they had this going for 50 bucks.first cook im happy. Sent from my SM-T835 using Tapatalk

Last week I made my first roadside chicken wings (and a couple of breasts). Turned out pretty good. Smoked over pecan for a while then cranked the heat and move to direct side. At that point I added the breasts. The money shot though was the tri-tip. First time I've cooked one, not just first on a KK. This thing was absolutely perfect. My wife and I killed a 1.75 lb with only about 3 slices left. I ate those a couple of days later by heating to 135 in a sous vide bath. It might have been even better that second time.

I know you don't actually think I sold all my grills. Only two grills left on the porch that is. 16" Komodo Kamado, Primo Oval Jr, LG Konro, and special side burner setup have all been cleaned up and are in storage in a spare room in the house. What's left on the porch is my 19" Komodo Kamado and my Blackstone Pro series griddle. Let's not forget my picnic table with a large rectangular hole in the middle where the Konro use to reside - LOL I guess this is a testament of what grills I use the most.

Seeing as I never wanted to spend the cash on those high-end vacuum sealer machines, I have an easy "work around" for that for my FoodSaver. I make the bag a bit longer than needed. Then, I put the food & liquid in the bag; seal it without vacuum; then freeze it. Once frozen, I cut the bag open and then vacuum seal it.

I have almost finished moving; the blue beast has been busy over the last month or so - but no time for updates. I no longer need to smoke in secrecy for fear of being fined or arrested! behold the new home for the beast I have updated my hacked ikea cabinet with another level of hacked ikea cabinet: easily fits everything in now! today I am cooking a whole scotch fillet (I think that is a boneless rib eye for you gun lovers) i’ll try to upload some of the cooks from the last period; had some awesome cooks including dabbling in breads and dips. Enjoy the weekend all! Time for a beer whilst this cooks

Yes I am happy with the space and no more clandestine operations. I think I am 90% unpacked so should have more time to sit around cooking and drinking beer A bit late: but here is how the meat turned out. I have never done a scotch fillet roast before as it always seemed so damn expensive in Australia, but living in Singapore the price at home was about the same as 1 steak here! Happy with the results

Well, I have a 32KK's worth of cookbooks to persuade @tekobo to buy so that's one down.

Hi fellow Singapore resident here... I’m waiting on delivery of my new 23” soon 😀... however I will be dealing with the same smoke management issues that you were facing in your previous place... do you have any pointers on how to minimize impact to/from neighbors? Thankfully we have a big balcony and usually a decent breeze

Took that bait, hook, line & sinker!! 😄

I know the feeling. We spent some time during lockdown just clearing stuff out of the house. I felt the need for some ease. Nice feeling.

Payback, Braai-Q .

I feel it's usually the other way round on this forum. @tekobo doing much of the aiding and abetting!

The WFO and Santa Maria style grill are still out in the BBQ garden. The PKGO and CampChef are hanging out in the trailer waiting for the next camping trip.

The 16 just wasn't getting used very often. The porch was very crowded. Now I have space to breath.

Since it's "not on the porch," I assume that you didn't count the wood-fired pizza oven in this accounting of grills?

Everything looks delicious, Adam, especially the beef.

Gosh, that looks like a great haul @Troble. Great that their food won't go to waste. I do hope that the income helps them stay afloat.

I would love to see the whole event - best wishes for a fun time [emoji3590] Sent from my iPhone using Tapatalk

So shutdowns have commenced in San Diego this week. No more outdoor dining, take out only. The nicest steak restaurant in the City is selling these butcher packs to clear generate revenue so I ordered this bad boy to pick up next Friday

I sure hope it doesn't get moved to Fri. or worse Mon. Fingers crossed for Thurs Liftoff Day.

@Braai-Q, the influencers strike again.

We're having a 2 day "heat wave" here - low 50s, before the rain and snow come starting tomorrow. So to celebrate, last night was pork cutlets (Sweet Heat & Garlic 101), with a grilled pear (Pineapple Head). Direct, main grate, 325F, peach wood chunks. The grilled pear went into a warm salad of wilted spinach, toasted pecans, shallot/bacon grease/grainy mustard viniagrette. Side of wild rice done in the InstaPot.