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Had a couple of fun cooks over the weekend. Tried out my griddle plate on some nice Aussie red jumbo shrimp, lobster tails and Mexican corn. The next day spun a nice hen with a pan of vadalias and brussels catching the drippings underneath. It always amazes me how the KK keeps everything so moist! Crisping the skin 4484A6F9-B634-416B-96F2-545173E6810E.MOV

Well I cooked the pork shoulder took 8 1/2 hours. Taste pretty good moist and smoky. Also I am seasoning my komado san rice pot, pictures attached. I’ll cook some rice in it tomorrow. I have to be honest I cooked the pork in the Treager, next one will be in my KK. About 11 minutes left on the rice pot seasoning then let it cool wash and ready to use.

Has it come to this?? We all sit around weak kneed waiting to see poor ol' Bruce cook rice?

It was some day but the food made everything OK. Thighs marinated in Frank's Hot Sauce. Plated. Moist chicken interior.

Today was marmite chicken wings day. I tried this recipe: https://wholesomeireland.com/bbq-marmite-chicken-wings/ I also had back up. My dad is visiting from Nigeria and he brought me a Nigerian pepper rub, to I applied it to half of the wings. Here is the result. The marmite wings are at the top of the picture. I needed the back up. Meaty, yeasty wings? Yack. Not a good idea. Will soldier on, but this was not a successful experiment.

Yup! Stop being twitter and bisted, we love Bruce and we want a test run to justify our next KK forum induced purchase.

The butane burner we have is the same size as the burner on our gas stove.......should work perfect for you!!! We have had fun trying all the different kinds/brands/grains of rice also. Never had any other kind of rice cooker to compare it to, but the rice always comes out the same......light & fluffy. We made some the other night......garlic, ginger & scallions in the rice.......after it was cooked we stirred in mixed veggies and smoked rib eye chunks.........wonderful. Forgot to mention....we started adding a splash or two of our favorite meat seasonings to the rice mixture before cooking with great results. Have fun with the new cooker!!!!!

Thanks Tekobo. Thankfully you can find just about anything about anything on U Tube LOL I’ll post some photo just as soon as I get everything setup.

My daughter has gone over to Melbourne to play for South Melbourne Womens soccer, miss her sense of humour, she sent me this today....Here's our Prime Minister telling Alan Bond a joke.........yeh we're a weird bunch us Aussie's

Guess it was too much to hope to find a KK at the beach rental, but the view is nice. Brought my old Grillgrates and inverted them to create a searing surface. Worked okay, but I like the sear grate on my KK better. Using a gasser for the first time in years...don’t miss it at all!

Hey Bonfire, get in on the monthly meat buy with Urban Griller, the prices are much better than on that website, brisket is around the $14 / kg mark and beef ribs around $12 / kg for cape grim. We use Cape Grim in all of our competition cooks, i absolutely love it!

Those ribs look great! Vegemite also goes really well on a brisket, use it in place of the mustard / oil that you would usually apply first to make your rub stick to the meat. Like the mustard, the flavour cooks out during the long low n slow cook, but you are still left with some great umami undertones from it.

Not sure what Urban Griller is paying but i have tried this mob's meat, great quality but pricey https://organicmeatonline.com.au/collections/grass-fed

OK, I succumbed to the power of the Forum and just ordered a ceramic rice cooker. I bought one of the less expensive ones to see if I like it better than my electric rice cooker. If I really like it, I might plunk down the coin for a nicer one.

Never done a grass-fed brisket, but have tried a few steaks. They taste more "beefy," but tend to be a bit chewier, due to less intramuscular fat. I think the ideal mix is a pasture raised cow, that is finished on a corn diet for its last couple of months.

We have 8,000 BTU and 10,000 BTU units...........both work well with the rice cooker. You will have more than enough heat to make great rice!!!!

Be sure to put the top lid hole, 90 degrees to the two inside lid holes to get the pressure cooker effect.

Bruce, We adjust the flame so it just touches the entire bottom of the pot with out creeping up the sides.....I would say medium heat. We use one rice cup of liquid for each rice cup of rice for most kinds of rice. Redhead Sue always adds more liquid and it doesn't seem to make much difference. We cook for about 30 seconds after the steam starts coming out the top hole, turn off the burner and let it rest for 20 minutes. In about 30 cooks we have only had the rice stick/burn once and I think we didn't notice when it started steaming and let it go too long. Still looking for the english instructions.

We use the butane stoves on the boat with the donabe rice cooker and they work great!!! You will be very happy with it.

Hi Bruce. Really looking forward to seeing your rice cook. Those donabes are so beautiful. It will be good to see how you find using one. Particularly as your instructions are in Japanese!!!

To be expected. He musta smelled one of your cooks and was late for the invite.

Tony, we are at the opposite ends of the spectrum. Maybe we could meet in the middle.

Perfect! The "bend test" is the only reliable method for judging when ribs are done, as they are too thin for a good thermometer check. However, I won't be trying any Marmite/Vegemite BBQ sauce concoctions anytime soon!

Won't dwell on this recipe as it is a non-KK cook. Followed the instructions here http://www.huangkitchen.com/marmite-glazed-pork-ribs/ and marinaded and deep fried the ribs. As insurance against hunger I had a couple of deep fried ribs before I rolled them in the marmite sauce. Here they are in the wok: Here they are on my plate with some KK roasted beetroot, something else I am learning to like: They tasted really good. I slipped a bit of cayenne powder in where the recipe called for pepper and I might reduce the maltose and honey by a third on any future try, just to cut the calories and sweetness count.

Thanks guys. I went to the footy last night with my boy. Our team won their 10th game in a row. That said, they nearly gave it away in the last quarter. My plan was to put it in the morning but I was still awake at 12:30am so thought I would get it started. By the time I got the KK fired up and meat prepped it was near 1:30am. So hopefully I should be right for 5pm dinner tonight. It’s 5:30am and it looks like it’s starting to stall. I have butchers paper on the ready. I will take it off and put in cooler when done. Here’s the temp chart thus so far. The temp in the KK is pretty steady. I started on 225 and it’s gone up to 237. No fan involved. Sent from my iPad using Tapatalk