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back in paris on the last leg of my european winter holiday (vienna, istanbul, rome, firenze) and eating one of my last meals, a giant crab claw in our favorite raw bar in st honoré, paris. but i’m ready to go home because most of the food and coffee we had sucked, and i can’t wait to make home cooked meals.. it was the first time we ate chinese food outside of hk and we never eat chinese food in europe. THATS how desperate things got… 😅

Chuck Roast Burnt Ends today during the blizzard!

This was the view from my allotment this morning. It is one of 515 small plots that our local council allocates to vegetable growers at this location. We were 7 years on the waiting list and when my name got to the top of the list 15 years ago I made a mad dash to select a plot by the harbour. I am so glad I did.

yeah we ate chinese and korean in vienna. they were not great but surprisingly not bad. we just couldn’t stomach any more wiener schnitzel, which is apparently served in every freaking restaurant in austria..

Oh my gosh time flies!!! Yep I have finally started cooking so here is a quick recap on the journey to date. The KK arrived in Perth mid August as planned however I had to store it a warehouse until our house build was finally completed late October. Moving into new house house and then taking over a new business collided to leave the KK sitting alone in the pallet in my yard until late November. Christened my KK "Rosie" as in a whole lotta Rosie. Love my Accadacca, Bon was a local and its a whole lotta BBQ in matte black tiles. First cook was a very simple rib steak over direct heat, went well however the flavour was bit off with slightly acrid smokiness. Quickly realised I had to get better quality charcoal and also let it breathe. 2nd cook was chicken fillet, very average result. Poor temperature control. Learner plates on the KK! 3rd cook, Christmas lunch for 15 people, rib eye roast x2, turkey roll, glazed ham. No pressure! Studied the KK forums, watched videos, better charcoal with splitter in, indirect cook, drip pan heat deflector + written plan = success. Moisture retention in the meat is incredible. 4th cook New Years Eve for 25+ people, indirect over 3 levels with beef roasts, turkey roll and beef ribs. Result was fair, learnt a lot. Burn in. Actually did two burn ins spaced a couple of days apart as I could still smell the vapours after 1st burn in. No popping tiles just a couple of small raised areas with pressure cracks on the grout so relieved pressure with sharp blade. 5th cook pizza. More forum time. Nailed it. Roadside chicken, either maryland or spatchcock next. I love the wheels on the KK and how easily I can roll it up to the plate glass window outside the kitchen to keep an eye on the dial and get easy access when needed. Temperature control is AMAZING. Might be the dry heat of our climate but I find I dont have to open the bottom or top vents anywhere near the amount suggested on the forums to get it up to temp. Just climbs beautifully and holds at whatever temp I need. Typically 1/2 to 1 turn on the top vent gets the temp up and keeps the heat in. Everybody who sees it is just blown away. Not too many in Perth. The only item I need is a 240 volt roti motor, having trouble sourcing one here and not sure about the brackets etc to match up with the KK. Anyway that's a long post but I would really like to thank all of the forum members who contribute and helped me get off to flying start. Some pics from Perth. Let there be rock! Milton

Beef for Christmas so a Turkey for New Years. Nice and moist and tender, I really like the smaller butterball turkey’s 😁

Two things.. I can't begin to tell you how much better an overnight rested brisket is.. My new minimum is 12 hours and as long as 18. Takes that long to redistribute the juices. I also add Wagu fat/tallow to the wrap and rest.. You can buy on Amazon in a big black tub. Just wanted to point out you have your basket splitter set up for a left-handed person..