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Facebook reminds me that twelve years ago I still had an off-brand cooker, repaired as best I could.

@Basher and Troble, so you are finding your arms aren't long enough, eh?

@Basher it’s only started to become an issue the past year. I’m 41 turning 42 and the docs say that’s the time for men so I’m on schedule. I started really noticing it least fall/winter

Troble how long have you needed them before you bit the bullet and had your eyes tested? Denial, it’s not just a river in Egypt! [emoji23] Sent from my iPhone using Tapatalk

@Basheri shouldn’t talk I just got some modern technology to help me out…..reading spectacles

Ha, no skill required Troble, just a leap of faith to trust the KK will remove the unpredictability of cooking with fire. Tekobo this was our kitchen. Only the cold room door remains. Sent from my iPhone using Tapatalk

Nice char on those wings Mac. I know it’s second best to the KK, but I do enjoy watching the cook on the parilla grill Boned out chook thighs to the right, rib fillet to the left, and spuds in the ironbark coals. I have a lamb shoulder marinating in balsamic vinegar( for 3 days) for a slow cook tomorrow after I add some cumin, chilli, salt and a few other spices. I’ll share some photos. We have moved into another house while Reno’s are happening so the KK is a little lonely in the ODK. We can’t live through this! Sent from my iPhone using Tapatalk

Cooked the secreto hot and fast yesterday. Was a lot like skirt steak, on steroids. Bought some more immediately. Salt, pepper, a bit of garlic powder and a coating of chilli vinegar. 10 minutes in KK, flipping every 2 minutes. KK was not heat soaked. Ate with chips, salad and a hot tomato sauce. Delicious. There is a Steve Raichlen recipe online that recommends romesco sauce.