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Yah, and the strength of those specs keep increasing, as long as I can see the steak on the grill and label on my beer were in the safe Zone, brother.

@AAAsh you have just echoed what was myself a few weeks ago. Great choice of color and pebble (same as me) i cannot believe this grill, you are indeed in for a treat if you have the same experience as me. Every family member says everything i have cooked so far is better full stop and i agree not just meat but potatoes / bread / veg / pizza a full range of goods. I could write for ages telling you this and that but you are about to understand all this for yourself shortly. My enthusiasm for cooking outside has gone back to 30 years ago i am loving it, I bet I have barly scrapped the surface of what this grill can do as yet, and on top of that the peeps on here are a fantastic group to help you out. Exciting times All the best Sovs

If @tekobo lived in Singapore, I could see her impulse shopping the range. 😆

A couple of reasons Tekobo. Given these are extremely rich I cut them thin- less than 10mm. I don’t quite have the hang of how much direct heat is down low on the KK when grilling and after reading Lennox Hastie I see this all depends on the fuel and stage of the fuel burn. I can’t see or hear what’s going on down low on the KK when 10 seconds can make a big difference to a thin cut. Tony seems to have mastered this. I find the thicker cuts are more forgiving. With the high fat content I didn’t want the flares from drippings into the fire and burning black smoke back over the steak. All good reasons for the Argie Barbie. [emoji2956] Sent from my iPhone using Tapatalk

I bought Sean Brock's South book first and found it very accessible. Practically of our Christmas dinner will be cooked using that book. I then bought Heritage and struggled to get into it because it was full of "fancy" recipes. I think that may be because Heritage was his first book and he was establishing himself. South seems more confident and less up itself. That said, I did found a couple of pages in Heritage that I liked very much. Simple veg preparations - carrots cooked in carrot juice (we've cooked it using shop bought carrot batons and juice and it was a revelation and so I imagine it will be great with heritage carrots and home squeezed juice), confit potatoes (to help preserve a large harvest of potatoes) and eggplant barigoule (yet to try it but it sounds really good). So I think I will get into Heritage by chipping away at bits of it. We don't have grits and the special beans and rice that Sean Brock recommends and so I cracked and placed an order with Anson Mills. Package should be arriving in the next day or so. I hope they live up to Tony's billing!!!

Mouth dropped for the precooked picture. Now it is watering. Very nice Basher. Sent from my iPhone using Tapatalk

@tekobo after going through all 3 books yesterday I found that I liked the most recipes from Francis Malmans book, then Lennox Hastie and Sean Brocks 3rd, however this morning I forgot I had a great southern book Jubilee that I hadn’t gotten into and I spent time diving into that book. It has by far the most recipes I’ll be trying out in the future. If you haven’t heard of it I would recommend checking it out

Argie Barbie®, comes complete with her own tongs.

Lovely looking wagyu steaks @Basher. Why did you use the griddle and not your KK? The name heatlie brought back memories. I remember wandering round one of those enormous BBQ stores that you have in Oz and deciding that a Heatlie was the one for me. The only problem was that I was on holiday at the time and had no easy way to get it back to the UK. Happy with what I have and am looking forward to seeing your Argie Barbie.

Not sure I am ready for that just yet.... Might experiment with a few baked potatoes first!! This is my first Kamado style grill so it will be a steep learning curve. I have owned many different grills in the past but never a Kamado. Being somewhat limited on space, this seemed to be the perfect "do it all" option. Any tips from the forum for getting use to cooking on it? Also, any unpacking suggestions? I want to try and keep the crate as it will need to be shipped to Australia at some stage.

Well my new BB32 departed Surabaya today. Should land in Singapore on Friday afternoon and hopefully at my house early next week!!

I looked at these months back and was intrigued, but i misinterpreted the pricing - thought the price for the kamodo didn't include the pot, putting the price for both over $1000. After reading through this thread, i realized my mistake and checked it out again. Mine was delivered on December 4th. I'm happy with it so far, but haven't had much luck finding a forum to share ideas and techniques for using it but did find a Facebook group - it's not very active with just 2 members before i joined. If you do the Facebook thing and wanna share, please join: https://www.facebook.com/groups/715840642295686

@tekoboi believe you could trademark that and start an import business with @Basher to bring in Argentinian grills to Australia

Ssgt seems to have covertly added another 42. Very professionally done!

It is only a three day transit from Surabaya to Singapore. Takes longer for them to unpack the container and clear customs, etc.

Geez, clicked on my icon post at the bottom of page 1 not realizing it was a four page continuation. The comment of course goes to the last page and I'm scratchin my head saying WT hell . So if your wondering Troble this comment belongs on the first page, very bottom. The bottom of these pages will get ya every time , like a landmine, send you packin to the end of the line. So if your not paying attention, the page your on allows your comment at the very bottom, but sends it to the last page. Very tricky indeed. Done.

Nice, nice, very nice. Reminds me in a way of Palm Deserts outlying areas, but with more vegetation. I would venture to guess if our UK friends visited this area Troble,.. they might not want to return. The weather being hot and dry does have an alluring appeal once there.

I was gifted this Wagyu rib fillet from a client. Marble score 9. About 220 grams fills you up- less than half a pound. Sent from my iPhone using Tapatalk

Very nice looking KK! Congrats and welcome to the Obsession!

Congratulations. I just love the fact that Dennis is so close you. BB32 leaves his world today and arrives with you early next week. That and chicken rice are two good reasons to live in Singapore.

Happy days Ash. Just in time for Christmas. Maybe baked ham first cook? Sent from my iPhone using Tapatalk

@tekobo have you ever looked in Eric Adjepong? He was on top chef and top chef all stars. He does west African food and he’s amazing! http://www.chefadjepong.com/#about-marquee

Were it not for distance, the pandemic and work commitments (minor obstacles), I'd offer myself up as an evaluator of your efforts. 😀

I found being in Brazil eerie. The gods they worship, the language they speak and the food they cook is so close to what we have as Yorubas in Nigeria. I sent photos of food to my parents in Nigeria that amazed them with the similarity to our food and I would walk behind people speaking a version of Yoruba that I could not speak but could just about understand. Separated by an ocean and centuries of pain, change and joy.

I read some place that if you live in Singapore and are doing the burn-in for a KK you only need a couple of tea candles to reach burn-in temps.

Best advice for newbs - take an afternoon, with a cooler of adult beverages of your choice, load up the KK with charcoal and light a small area (grapefruit size). Then set the lower vent about 1/4 open on the left dial and just barely bump the top vent off its seat. Sit back and enjoy an adult beverage. Watch the temperature. When it stops rising, make note of the temperature and the vent settings. Now, bump the top vent open a bit more - like a 1/8 turn - have another adult beverage. Be patient and let the temperature stabilize again. Keep doing this stair stepping until you reach about 400F in the dome (or you run out of adult beverages!) Once you get to about 300F dome, you might want to bump the bottom left vent open to about 1/2 open. Most of your cooks will be below 400F, so not a lot of point in going much higher. Keep a log of the temperatures vs vent settings. It's highly repeatable. You'll likely be surprised at how little changes in top vent opening increase the temperature. That 400F final target will likely be less than 3/4 turn open on the top vent. Once you start cooking, you'll get a feel for the difference between the dome temperature and the temperatures at the different grate levels. Plus, the difference in cooking direct and indirect over the fire. Enjoy the adventure.

Most of the slaves in the Southern US were from western Africa, so that's probably your best tie. I'll be curious to hear what you think of some of those recipes.

Congrats to you AAAsh, that's a magnificent color, brings out connotations of mystery and gallantry, and it draws you in. Think of the KK as your inside oven that has served you well over the years, but oh so much better. Easier to operate, don't let it's size intimidate you, it gives you plenty of time by design to adjust to your next move. Good luck, think beyond a potato when you live in the greatest spice destination of the world. We'll be lookin if your doin the cookin.

@SSgt93 may come along and correct me but I think he got both at the same time. If so, I think it was an awesomely kept secret. Yeah, did I tell you I was getting the 42? Twice? Done with style.

Thanks for the recommendation @Troble. My Southern food care package should arrive in the next day or two and I will see how I get on. I am intrigued by the intersection between Southern food and the food that I am familiar with from my childhood in Nigeria. I am reading a book by Michael Twitty to try to better understand the connections. Jubilee will come next if I find I actually enjoy dishes like Hoppin John from Mr Brock's book. And yes, I love Francis Mallman. His cooking on fire feels like it has no boundaries and it is beautiful without being too fancy or complicated. I look forward to seeing your creations.

Yes it was Mac. BOC the flavour passed expectations. Yes Troble the flat top griddle has been well broken in. It has street gas plumbed in so no gas bottles and very convenient for eggs and other quick cooks. I opted for a Heatlie Griddle. I have a cheeky little corner of back yard for an Argentinian style charcoal grill. Just haven’t seen the right one yet. Sent from my iPhone using Tapatalk

Ash the only tip I have for you is to dive in and cook as much as you can. High heat and low heat, direct and indirect. Distance from the fire. With practice you get to know what your KK can do. Sent from my iPhone using Tapatalk

@Tyrus you see the world through a very interesting set of spectacles my friend and I always appreciate your contributions on threads I’m involved in. Thank you kind sir

Lovely gift, Basher.

Yes I let that one pass Braai. Maybe his dad was at Hooters to install a spa? “Son, sit in that corner and eat an alligator while I install this”.........nope, it still doesn’t make sense. Sent from my iPhone using Tapatalk

Fantastic that Dennis's place is just round the corner for you ! Turkey has got to be the first cook surely ??

It is stunning, AAAsh.

Excellent choice. Look forward to first cook pics.

My KK has left Singapore onboard the HMM OSLO heading for Southampton. Expected to enter the Suez Canal on Xmas Day. It's currently in the Malacca Straights between Malaysia and Indonesia. Yippee !

I used to buy different guides unitl I worked out which I most liked the recommendations from. Pre-tripadvisor I used to rely on the Time Out guides. I don't know if they still produce paper copies but my Time Out Sydney guide from 1997 remains one of my prize possessions. It guided me for food, shops and a place to live when I spent a year working in Sydney. We mostly rely on local knowledge and tripadvisor now. The latter is good because you can also get a sense of the reviewer as well as the review. We have gone to some places on the basis that a reviewer we didn't like picked out a feature that they hated and we knew we would love. As for sofas, be careful @RokDok. All the second hand Mah Jong sofas we have seen on eBay look awful. Someone was left unsupervised to pick what they wanted at will and their lack of taste shines through. The set you picked out above looks like fun. We went for the kenzo takada range to tone things down for our setting.

The UK has just had new COVID-19 tiers announced. The lowest infection rate areas are allowed the greatest freedom (Tier 1) which is about 1% of the population. Tier 2 allows you to go to the pub but you have to have a meal with a drink. Tier 3 is the toughest lockdown. So to translate: Tier 1: Pints Tier2: Pints with chips Tier 3: No pints So depending on where @RokDokis on the Tier system, I think we'll be ok to help out.

Rok you are living an interesting life. I once sat with a friend in his garden shed on the edge of The Forest of Dean where he had tapped a 50 gal oak keg of home made cider. 2 pints later i struggled to walk in a straight line. Good to hear the backyard scrumpy remains alive and well. Sent from my iPhone using Tapatalk

That's my holiday destination for 2021 sorted then, a religious retreat with a twist .... or a spin (sorry). ' Wild ' yeasts - both of them. Also seek out "Gueze" - it's a blend of new (c. 1 yr ) and old (more than that). There are still fermentable sugars in the New Lambic - fermentation continues after they are mixed. The beer is put typically into champagne style bottles where the secondary fermentation provides the fizz. I think there is a bottle of it in the middle of the top shelf of beers in my photo. As no one has pressed my "off" switch and Mrs Rock Dock is knitting a Xmas jumper in front of the fire - I have a little story about Gueze. I started making cider and beer about 6 or 7 years ago. In the North of England there is a lab which acts as a kind of historic (and current) yeast library - you can get yeasts from many of the now sadly defunct British breweries, including current ones if you ask nicely . You get a test tube with a little agar slope with a few colonies of yeast on, from which it is fairly simple to propagate enough yeast to brew a batch of beer. So I made a large batch of generic beer, divided it into six fermentors and added a different yeast to five of them. I then took some wild yeast from cider that I'd made - i.e. those that were on the surface of the apples from which the cider was made. The difference in the flavours of the beers was astounding. When it came to the wild yeast beer - it tasted almost like cider, I thought it was off and tipped the whole fermentor full down the drain. Anybody still awake ?? Fast forward a few years and we are in a bar - The Little Bear in Brugges, Belgium. A bunch of us from the village had gone over for a few days break. My friend suggested that we should taste some Gueze - it was not cheap. One friend screwed up his face and couldn't drink it , I immediately had an overwhelming sense of deja taste - the wild beer that I had so naively tipped down the drain. Of course I liked it. Another experiment a couple of years later, making a totally locally sourced beer. Hang in there @tekobo, there's a bottle with your name on ! I got a sack of barley from a farmer in the village and malted it at home. You basically wet the barley, get lots of containers, spread it a few inches deep and keep turning it every few hours and after a few days it develops little rootlets and tiny shoots. This means that the grain has produced enzymes which have the potential to break down the starch stored in the grain (unfermentable) into fermentable sugars. At this point you have to rather sadly kill all these tiny seedlings to stop them growing further and you then have your malt from which you can make beer. You do this by kilning - or in my case putting it in the oven at a temperature which kills the plant but doesn't denature the enzyme. Having spent the day doing this I left the last batch to 'kiln' in the oven overnight. The next morning the oven was a complete mess and there was a dark sticky goo on the floor around the oven. At that point Mrs RD had difficulty understanding the science of malting. A big clean up followed during which I leant on the oven door and broke the spring loaded mechanism. The oven / range company had been taken over, production had stopped and there were no spares available. The range has two ovens and it was only the smaller oven that the door wouldn't close. I couldn't therefore see why Mrs RD was making such a fuss. Even when I got it to almost close with some Gaffa-tape and it looked pretty good to my eye, there was no let up. Anyway, to cut a long story short, I used this home made malt, water from the culvert flowing through the garden, hops from the garden and wild yeast from the apple trees to make this wild beer. It tastes a bit like Gueze, certainly inspires curiosity and best of all has an aroma of blue cheese. So, if you come down to clean out the garage @tekobo , there is something for you to drink.

That is so kind @RokDok - This forum is full of so many kind and interesting, as well as intelligent people - its a pleasure to be involved even though I don't have a KK

Basher - I think it would be ungentlemanly of me to pick up that gauntlet. It would be rather difficult to clean the garage out - although it would be great fun trying. The ciders here are from the couple of ancient trees in the garden some with a bit of pear juice from the recently planted Perry espaliers. I don't use any sanitising chemicals and don't add any yeast - just juice the apples stick in a sealed bucket for a few months over winter, prime with a bit of sugar and bottle. Some are 5 years old and the taste changes over time. They are quite dry and don't taste like commercial ciders. Together with the beers of various styles and ages there is nigh on 500 bottles here. Plus a couple of hundred bottles of Bronze Trippel and this years cider/perry in the house in the warm getting a second fermentation to provide a bit of fizz and the still fermenting Big Bad Matt Black Stout ...... I'm getting carried away here but if @Braai-Q, @sovsroc, @Sir Bill want to come down and anyone else for that matter and give it a try I'm up for it !! Bring meat. @tekobo - I've taken on board what you've said about beer..... but I have something special for you... I've spent the day rubbing down soffits and rafters ready to repaint and fit new guttering, and I'm a bit cream crackered need to eat and do my duo lingo, so it'll be a bit later..... Cheers RD

The top lambics are from Belgium, made by monks in actual monasteries, some even cloistered. You go up to the gate, ring the bell, place your order and money on a "lazy Susan" in the gate, spin it around. Magically, it spins back with your beer. You never see or talk to the monk on the other side.

Sorry, I am of no help there. I don't drink beer. That said, I had an interesting experience in a pub a couple of years ago, age 50. I tried all their ciders and didn't like them. The bar man asked me what I like to eat. I said blue steak and blue cheese. He offered me a lambic beer. He was so right. It is the only beer I have ever liked.

Tekobo can you and Braai help rokdoc our with his oversupply of beer? He’s making me thirsty. 35c (95f) predicted here on Wednesday and 80% humidity..... here comes Christmas. If you can put a couple of days together like this you will clean that garage out in hurry. Sent from my iPhone using Tapatalk

Your wait begins. Exciting times. Some very nice peeps on here to help you choose your accessory's, i would definatley go for the cover some will say it's better to get it all in one go to save on shipping costs later. I got most bits when i ordered the grill easier to get it past the wife than keep adding later

I'm across the river from Detroit in Canada so welcome to the club! Your FIRST PRIORITY is to make sure you have a cover before or at the time of delivery. As you know, Michigan weather is very unpredictable and you cannot leave your cooker uncovered (cold/wet/ice weather) if you're not using it. If your cooker gets wet and then freezes, it will eventually cause problems. Prepare to be amazed! You've joined a fantastic community. Joe Sent from my SM-G973W using Tapatalk