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I had a super fun day today. Thank you to all the KK friends who joined the call to watch the unboxing of my new KKs. It was a bit weird, viewing the arrival of my KKs via video while talking to you and sometimes forgetting that the KKs were actually here with me in real life. It's official. I have defected. I switched from pebble to tile. And here they are. The autumn nebula colour that was on my shortlist the first time around is now mine and I love it. I won't be giving them names or dedicating my KKs to anyone but I will note that I am copying @tony b with this choice (I think!). The matt black on the 32 makes me think of @MacKenzie. She was the only person I told about my choice. I was wavering and thinking that I might want glossy black tiles. She said "no, we want a classy look here". The thing that made me smile the most was the "we". She was owning this choice of mine. And the 16 is truly a brawny bambino. @Paul was the first person to respond to my first message on this forum and he posted pictures of his 16, fully loaded, to help with my choice. I didn't get a 16 that time around but I have one now and am looking forward to cooking on it. There are lots of neat little innovations with the KKs since I bought my previous pair in 2017. I for one love this sexy fitted look with the sunbrella cover. I still have a room full of bits to tidy up and store. Tomorrow I am going to fit the rotisseries so that I am familiar with them and confident when I do want to use them in anger. First cook? Too dark and wet tonight and I am too tired but will certainly start trying things out tomorrow.

My first Zoom call and definitely the first KK Zoom un-crating .. It was lots of fun, multi cameras running.. I forgot to take my nap earlier as planned so I was dead tired but hung in there the full three grills. Congrats Kemi.. Looking forward to your first cooks..

It was certainly the most exciting Zoom call I had in my day. Watching an overgrown and highly excited child marshal a group of slightly confused blokes to line up her new toys in a beauty parade for the benefit of an international audience who were offering advice throughout. The British weather prevailed as it always does and created an ambience that could best be summarised by this picture: I have no doubt that when they arrived early, @tekobo arranged a dress rehearsal and the seamless unboxing was far too polished to be authentic. From my own experience, the fact that there was not a divorce level argument over when you lift from a count of three or any skinned knuckles is an advertisement for getting help and supervising. I love the fact that there was a multi-cam setup although I regretted going full screen at one point and getting a bloke's rear end at 4K on my monitor. It was a bit too real. Look forward to those first cooks....

Troble I’ll cut the belly shell away from the cray tails, add a touch of salt and defrost them on the split grill to try and soak in a little smoke, then finish them on the lower grill. While they are defrosting I’ll make up a buerre Blanc sauce. It was delish last time- reduce some white wine, apple cider vinegar with onion, crushed purple crack and pepper and a sprig of marjoram and cumin. Strain this reduced stock into a dash of heated thickened cream then slow stir in a stack of butter. I have grown some fresh dill to sprinkle over the top. I’m doing a trial run today with some friends. Also baking a ham on Xmas with this. The KK will be working overtime- double pay given its Xmas day! Sent from my iPhone using Tapatalk

My daughter requested Beef Wellington, so Beef Wellington it shall be. The wine will be a local red. Probably Petit Verdot. About a dozen wineries in my little town, so placed my order with one of them. Apparently I'm a regular..."the usual?"

Hi guys well I got the email and she will be delivered on Wednesday a 21" kk my first one and first komodo. I will soon update with photos but I will not be home until mid January to see her......

Prepared two lamb noisettes yesterday. These are boned out barrel ribs( mid rib section) rolled. I’m loving this cut as the fat roll around the outside making it easy to render at high heat while also having very tender, lean lamb in the middle that can remain medium rare. First rubbed with salt, pepper, cumin, chilli. Then placed in bag with fresh mint and balsamic vinegar to marinate overnight- prefer two days but this will do. Given I’ll cook two today, I can experiment with reverse sear and forward sear and will report back on the difference. The juice in the bag will be reduced on the stovetop for red wine balsamic sauce. Stay tuned, I’ll finish this post within 24 hours. I’m taking bets. Who would favour reverse sear( slowly bring to rare temp on the split grate then finish on searing grill), who favours forward sear( seared on the lower grill first then raised to the split grill and slowly bring to medium internal temp)? Sent from my iPhone using Tapatalk

Nice @Basher! @tony b happy to hear you scored a good cut!

I can’t speak to lamb, but with beef I have had better results with reverse sear keeping the interior medium-rare or medium without a lot of grey meat at the perimeter. So, I’m going to stick with reverse sear for this one. A great experiment.

Scored a nice piece at the local supermarket yesterday - 2 1/4 lb, bone-in. I'll get a couple of meals out of it and maybe that sandwich, too? Definitely going to be a red wine. I'll just have to be inspired the day of to chose one out of the cellar?

It's going to be very merry at that dinner table! I have a Tenderloin and it will be accompanied by some Fondant potatoes with the remainder of sides to be determined. 😉Pick out an excellent Riesling wine to pair with that, definitely white with seafood or the river water, but I certainly wouldn't refuse a nice red if offered.

Just take it slow and wash it down with lots of red wine. You GOT this!! 👍

This is what 10kg of crayfish tail looks like- that’s 22 lb’s These are caught by indigenous Australians from the Torres Strait- that’s between the northern tip of Australia and PNG. Some for Saturday..... some for Xmas day. What are you hoarding for Xmas day? Sent from my iPhone using Tapatalk

I'd eat that!

I vote reverse sear! Looks good @Basher

Well done Tekobo. Now the fun begins...... which one to cook on first? Sent from my iPhone using Tapatalk

Gorgeous, just gorgeous and that Little one is sweeeeet. Yes, you need the day to tidy up all the boxes and get ready for a cook tomorrow.

@Basher what are you gonna serve with those bugs? @tony b can’t you make sandwiches with leftovers? I do not know what I’m making for Christmas. We’re in heavy lockdowns in CA and my kids preschool says if we visit with a family member outside out our household we have to keep our kids out of school for 7 days so the wife and I are still talking about Christmas plans....meanwhile I’ve been focused on meal planning my butcher box I’m picking up today. But I was thinking of doing a roast of some kind for chistmas Nothing fancy like a prime rib like @tony b because the Mrs. likes her meat well and definitely not bloody.....will finalize our plans this weekend and likely shop Monday

I was tempted by a recipe for quail stuffed suckling pig from The Book of St John. Perfect thing to try out in my new 32 but I bottled it (chickened out, in other words). Everyone looks forward to the food on Christmas day and I didn't want to take the risk of having a major centre piece and it going horribly wrong because I've never cooked a suckling pig on a spit before. Next year. This year I am going multi course Southern cooking and I have some quails and a lovely whole fillet of beef in the freezer. Will do a shrimp and grits trial run this Monday. If it works out I will be getting some bugs for Christmas too.

I made this up last year, and forgot about it.. Whatcha think, worth building/selling?

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

YES, I highly approve of the tile style and color choice!! Most excellent!

Seeing your 16 on its nifty mobile stand (with teak!) reminds me I never did get around to building one like MacKenzie’s. So many projects; so much procrastination...

Great news. Welcome to the Obsession. Don't be shy in asking questions. Sorry to hear that you won't get to enjoy your new toy for a month though!😢

It was a pretty swell (albeit early for me) morning.

Everyone interested in Southern food MUST have a copy of this one in their library! White Trash Cooking: 25th Anniversary Edition [A Cookbook] (Jargon): Mickler, Ernest Matthew: 9781607741879: AmazonSmile: Books If for nothing else, the cover photo alone!!

Very nice, Basher! Current plan is a Prime Rib. Heading out to the market this afternoon to check out what they have in stock. I was in CostCo yesterday and they had some very nice Choice bone-in roasts, at a decent price per lb, but they were all too big for what I need. The smallest one was 5 1/2 lbs!

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

Mr tekobo aka The Husband has agreed to help with the set up. That is great and I won't be bothering him with extra requests around commentary, thank you very much! A small cohort is building and @RokDok has kindly agreed to do a test run with us tomorrow. I have blocked Thursday out in my diary but I am pretty certain that means that delivery will be delayed to Friday or the following Monday. Will be pleasantly surprised if things work out to plan. Welcome to the party @jonj!