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Showing content with the highest reputation on 05/06/2022 in all areas

  1. Troble
    Honey mustard marinated pork loin. Homegrown carrots, sweet corn and roasted potatoes with truffle salt, rosemary, oregano & Parmesan cheese
    6 points
  2. David Chang
    the house smells fantastic...
    3 points
  3. Basher
    The farm remains work in progress Tekobo. Fair weather farming for me, I have an area in mind where there’s 1200- 1600mm of annual rainfall(about 60 inches). 40- 100ha( 100- 250 acres) ………….I did buy some cows Aren’t they beautiful? Sent from my iPhone using Tapatalk
    2 points
  4. Basher
    Word for word Tekobo. I kept being told Reno’s are 6 weeks away……. Missing my bbq’s Only cooking on a stove top in a fry pan. Nothing worth reporting……… except that I’m buying a farm! Sent from my iPhone using Tapatalk
    2 points
  5. Tyrus
    All you brother, you think things through and advance it to another level. I think we're the one's that should say thanks.
    1 point
  6. Basher
    Magnificent Troble. Sent from my iPhone using Tapatalk
    1 point
  7. jonj
    Beautiful, indeed. We raised black Angus cattle for a long time until finally long-distance farming became too much. We now just lease part to a neighbor (and watch his cattle graze).
    1 point
  8. braindoc
    We’ve branched out from SRF. Here is a Wagyu ribeye from The Meatery in San Diego, with certificate of authenticity. Holy Grail Steak has also been a good source. There is a lot to learn about marbling rating scales, and the differences between Japanese, Australian, and American Wagyu.
    1 point
  9. David Chang
    this came in today. american wagyu srf zabuton (gold label) first time eating denver steaks. these taste like strip steak without the fat cap.
    1 point
  10. Tyrus
    Nice cook LedHed, great sandwich or entree'. I have the Gateway drum for hanging ribs, but those long spits I don't have, only the hooks. Another easy approach for getting it done
    1 point
  11. tekobo
    Tee hee. Good to see the KK shopping channel is working as well as ever!
    1 point
  12. tony b
    Your secrets are safe with me, as I don't do ANY social media (other than here). 👍 Thank you for the nice compliments, but that's just what we do here on this Forum - share our love of great food, especially cooked on the KK.
    1 point
  13. Troble
    Two day marinated chicken schwarma. Mediterranean Seanad with red onion, garbanzo beans, bell pepper, baby heirloom tonsties, cucumbers and mint pearked cous cous with olive oil & garlic homemade tadziki toasted pita
    1 point
  14. Jacquie
    Yesterday we made pizzas on the KK for Easter. They came out perfect! Looked around the forum for some insights and tips and found a basic dough recipe. This was our second time using the new gal. 😁 Can't wait to try out the duck hanger and try out smoking some meats. 🥰 Hope you all had a lovely holiday.
    1 point
  15. Basher
    Thank you Troble, yes, as the project gets closer to completion, I’ll start getting more excited. Sent from my iPhone using Tapatalk
    1 point
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