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It's here !!! ...................

Dam you two- Jeff and Tekobo. Now I want a dry aging cabinet. Sent from my iPhone using Tapatalk

Grilled Salmon on the KK16 with evo, salt & pepper. Missed framing the KK logo in the shot; it was too cold out to retake. Pulled at 125°F Plate with roasted potatoes and carrots, steamed broccoli. Pretty tasty with a 2017 Jericho Canyon Sauvignon Blanc.

At last ! It's coming today ! Just waiting for a call to say when ! Excited - haven't felt like this since Mrs RD was in labour with our first.

Just for fun.

You really need two - one for primals and one for charcuterie! I make a lot of pizza and I'm tempted to attempt pepperoni but i doubt I'll follow thru with that.

@RokDok sounds like a case of blue balls. Crack open your beer immediately you deserve it

@Troble - Thats's exciting- great meat supplier and your KK arrival imminent ! You say : You say " bad boy" - is that a hint as to which one ?? Love to see pics of the arrival and the Waygu being cooked ! I was dreaming about Waygu in the early hours this morning - really bizarre.

I agree, I wouldn't spend that much, particularly with all the relatively cheap commercial versions that I saw when I searched a couple of days ago. Worth having a look at them if you have the space. They may have additional features, particularly around food safety, that may be worth having.

Ha. I thought you had a cool room? You could work on getting the conditions right in there. Air circulation is key. So true. I wonder if any of the commercial offerings allow for that split. For avoidance of doubt, I am NOT buying a second one but I can vouch for the fact that making charcuterie is really satisfying. Just need to time getting the dry ager clear for charcuterie for a number of weeks at a time and make a decent sized batch when you do.

Phew! Mrs RD's response is typical. Just think yourself lucky that she said that AFTER it was a fait accompli. It is the right size to get. Very versatile. Now try to get some dreamless sleep in prep for the excitement next week.

Yes @tekobo, when I first saw it I thought - Great just the one pallet as I'd read that its easier to get it off a single pallet. The thing is, it would have been fork lifted on to the lorry - I don't think they even considered that their pallet trolley wouldn't work. Dave didn't tell them not to use second pallet- but he's telling them to use one now !! So absolutely no need for self-flagellation. Anyway, Mrs RokDok and I have got loads of on-line learning to do over the next few days as we are now both going to be brought back into harness to help- in a small way- with Covid. So in a way, it's not so bad... Still it would have been nice to have looked up from the laptop to see it on the patio. First impressions - Mrs RD : "it's big isn't it". Mine : the packing is amazingly well thought through, so cleverly done, I only saw a bare foot - but it is a really beautiful piece of work.

What did you think of your KK when you saw it? Keen to get your first impressions @RokDok. Looking at the photo of your KK on the truck I got a sinking feeling. I might be partially responsible for your plight. When my KKs were being delivered I asked that the handler should not "double pallet" them i.e. not put a further pallet under the one that arrives with the KK from Indonesia. This was so that the integral ramp would work correctly. In practice they did double pallet it and we had to use our own ramp system instead to get the right slope to unmount the KK. I see that your KK was not double palleted. You are using the same forwarding company and, after my feedback, Dave will likely have told the delivery folk not to insert a second pallet underneath the KK. I think that if they had inserted the second pallet underneath it would have been a more standard UK pallet and their standard pallet truck would have worked. I explain all of this not as an act of self flagellation but so that others do not end up with the same issue. Let them put a second pallet under your KK and focus on getting it off using a ramp of your own construction. Here is to Monday!

@RokDok you are giving me too much credit as a linguistic, I didn’t give it any thought. I’m selling my KK to said friend that I mentioned on this thread abs getting a new 32 KK, no big changes, just basically a swap out and slight color change

@RokDok I loved the story thanks for sharing....also no judgement on the drinking while you wait for your KK, totally understandable in general I agree with @tekobo and I’d personally like to get closer to my meat to “know the animal” and know how it’s raised. That’s why I’m intrigued by this guy who’s local to San Diego and raising Japanese style Kobe beef cows in Montana. I’ve been watching his Instagram for about 6 months now and I feel like when I actually go in and talk to him I’m going to get a different level of knowledge about the beef I do t plan on buying this as a regular occurrence but I do plan on trying it out. A good friend of mine who I introduced/educated on how to smoke meat went last week he picked up a 3lb tomahawk steak, a ribeye and a couple fillets. He gave me detailed feedback and said the beef was great although expensive, 1/2 the price of what’s you’d pay at a steakhouse but he said the fillet in particular was an “otherworldly” experience. I’ve known this friend for 15 years and respect his opinion on food as we’ve dined out fine dining many times I have a new KK sitting off the coast in Long Beach waiting to go through customs and get to me. It’s likely to be awhile before it gets here but I think I might break that bad boy in with a Wagyu fillet

I've had a couple of homebrews made with spruce tips instead of hops. Very nice change of pace. This was a wort rally with the brewery, so the base beer was one of their recipes that I had kettle soured and made into a German Gose. I did the one-off mango version, as well. The mango took 1st place and the standard Gose took 3rd place in Best in Show. So, I was pretty proud of that.

I have disappeared down a dry aging hole and I am loving it. I managed to get a good deal on a dry ager that i had been drooling over for years and would highly recommend it if you like aged meat. Here is where I have been over the last few months. First use was to cure sausages after my marathon sausage fest. Temperature and humidity set at 15C and 70% respectively. A much safer environment than the area I used to use outdoors, under the eaves. Then we met up with @Braai-Q and his wife in London and alarmed the waitress in the restaurant as we swapped meat between our cool bags under the table. This huge chicken is one of the presents that he gave us. The Husband wasn't pleased with my decision to age the chook for a week before we ate it. Thought I was risking a perfectly good chicken and quoted the old adage that everything looks like a nail to someone with a hammer. Well, this time it worked. A friend declared it the best chicken he had ever eaten. Temp down to 2C and humidity up to 80% for aging meat. I wanted to do a comparison with brill. The one on the left got eaten fresh. The one on the right ended up in the bin. A week's aging was too much in this case. I have since aged red mullet and hake for a few days each and both were very good. Flesh firms up and skin is nice and crisp when fried. This is today's adventure. The very kind folk at a restaurant that we went to showed us their cold room and described some of their techniques, one of which was coating meat in fat and aging it for months. Here are two Dexter cote de boeuf at the start of the job this morning. They use liquid nitrogen at the restaurant. I just painted the fat on every ten minutes or so and put the chops in the ager in between times. Fully coated. Not to be opened before 1 April 2020. Sitting in the dry ager. Hanging on the top right is a strip loin that has been in for two weeks. I cut a bit off and wipe off the mould when we want a piece. It has aged beautifully and is so much more fun and tasty than defrosting a steak from the freezer. The pichanha below has dried out quite quickly and will be difficult to cut and grill Brazilian style. No worries, will grill it flat and eat it up, very soon.

Exactly right on the rabbithole. I though KK'ing was an obsession. Pfffft! That's nothing compared to astrophotography. Now I daydream about my next scope, mount, camera, filters...and whether I can sneak an observatory past my Homeowners' Association...and wife.

Really beautiful @Pequod. Thank you for sharing. That is, literally, a whole other world. And rabbithole.

Why do these things have to happen on Fri. afternoon. I hope it is clear sailing on Mon.

WOW!!

The steakager allows you to add the humidifier at any time so if i go that route, I can add it if i do try charcuterie later. I do have a grinder for my kitchenaide but I've never used it. I think it would be difficult to handle both uses in one cabinet without having two refrigeration units and two humidifiers and all the associated controls; once you've gone that far, you're pretty much at the cost of two separate units.

😧 It may be for the best, if I understood what you were trying. A bare KK on wheels on a lift would not be good, since those lifts don't stay absolutely horizontal as they move down. I was freaked out when my KK (which was still in its crate) was tilting back and forth as the lift lowered. Hopefully the driver will come with the proper equipment next trip.

....................................Oh no it's not 😐 So the lorry arrived, after a restless night dreaming about Wagyu beef, not being able to get mud off my arms and hands under the outside tap, and then I couldn't coil the garden hose without it springing up off the ground.... By which time my brother in law was trying to cook the beef in the microwave. Thank goodness that was just dream - this wasn't though ! Unfortunately the driver's pallet trolley wouldn't fit under the crate - its jaws were too narrow. I thought that if we lifted the crate off , we could roll the oven down and then roll it onto the tail gate and onto the drive, so having got the crate off we could see the oven was the wrong way round to do that. I called a local farmer friend and another friend who seems to have every tool under the sun - they came over but neither had a pallet trolley (we could have done it with two). The driver then started to get calls from his boss about further deliveries and was getting into trouble, so he had to leave PDQ. At least I've got a crate - albeit empty, and the crowbar, and the rotisserie cradle that was tied to the inside, but alas no oven. I've also seen a KK bare foot in the flesh. Such is life.

They'd agree !

I don't know what your other children will say about this.

A bit like cheese: late night forum reading and lack of your own KK leads to weird dreams. Soo looking forward to your KK arriving. I do hope you love it. I'll have it if you don't!!!

Set KK for 250F and pork needs to reach a temperature of 145°F , but you shouldn’t leave it on the heat for even a degree more than that to achieve the most moist and tender pork loin.

Get a cheap shop vac and put a drywall filter in it. Quick, easy, no clouds!

!!!! you just sneaked that in, all casual like @Troble!!!! Tell us more. Now. Please.

The above tasty looking cooks have set off hunger pains for me that I just had to satisfy. Off to the freezer I went and found a little cheese ball.

Gotta hand it to ya, Robert, that's a cheap knife, but looks decent. We'll see in the long run how mine holds up?

I like beer more than kids! Does this work RD? Sent from my iPhone using Tapatalk

All the essentials. Brushed suede and a gun case for your torch, nice touch. Be careful though about wearing that attire on the street, my understanding is that in Merry ol'England the executioner had a similar set up. Don't want to upset the neighborhood kids