alimac23

Good eye there MacKenzie! I actually cooked 4 of the big Parmi’s and the wife cut off a small piece from one of them, then put the other pieces in the fridge, I wanted one last night and one for lunch today clear as mud lol?

Whipped up a couple of chicken parmi’s last night, no plated shot unfortunately.

What a fantastic meal MacKenzie, love it!

Great looking cook tony!

Congrats Scott! Beautiful KK, you made a great choice of colour

Thanks MacKenzie, I’ve been wanting to try a nice cauliflower recipe on a Kamado for a while, this one looks great!

Thanks MacKenzie, that pic was from about half way through the cook, the pumpkin was nice and caramelised at the end.

Cooked another chicken and roast pumpkin and corn tonight, really impressed with the Weber vegetable / roasting tray. I always struggled with getting the pumpkin nice and caramelised, but this makes it easy!

Thanks MacKenzie, it was really tasty

Sliced and cooked some of that bacon this morning, nice and crispy, just how I like it!

Wow that a cook! That all looks sensational!

Thanks mate, I’d be interested to see how yours behaves, I’m absolutely certain that my unit is defective as the connection kept being lost when it was literally less than 10 feet away, and no obstruction other than glass.

Thanks MacKenzie I’ve been curing and smoking bacon for a couple of years now on my saffire, but this is my first batch on the KK got it chilling in the fridge as we speak, getting ready to slice it tomorrow.

Had a productive day today, i smoked some home cured bacon. Not to waste the heat, I then made chicken wings for dinner, paired with Lillie’s Q Carolina sauce and a home made blue cheese dip, they were great!

Seriously unimpressed with the Maverick, first cook with it today, dropped out multiple times and the range is awful. Looks like I’ve got another defective unit:

Sorry to hear of the sale, hope everything is OK! This is definitely a bargain for someone!

Hey Tony, are you going to be using yours over any sort of distance? The reason i ask is that i done a trial run last night and had the unit hanging off the side of the KK, i then took the receiver into my bedroom which is about 30 meters away with 2 walls in between and it lost connection. I'm going to try it tonight with the sender sitting on a table pointing in the direction of my room rather than away from it and behind the KK to see if it will go that far, if it wont then i'll be seriously disappointed with it as it quotes a 500ft range.

Very nice mate! I love the iGrill software, very nice look to it and works great! I've got the iGrill mini too which i've used a lot, I've just gone the other way and bought a Maverick XR-50 as the Bluetooth range is a limiting factor in my house so went pure RF with a dedicated receiver.

Congrats on the new KK, I've had mine for just over a month now and haven't stopped using it since it arrived, it's absolutely blown away all of my expectations! Can't wait to see your first cook on it!

Wow @MacKenzie that Chicken and veg look superb!

Thanks guys, the new Maverick unit is due to be delivered today so no dramas at all. These were the first XR-50’s in Australia, I hope they’ve only made the mistake with one unit, the guy I bought mine from opened the box and checked the replacement and said it was all there.

This one is a JCK own brand, made in Seki city, here’s the link to the blurb: https://japanesechefsknife.com/collections/nakiri-1/products/jck-natures-blue-moon-series-nakiri-165mm Sent from my iPad using Tapatalk

I received two news items today that I’ve been waiting for. The first is the new Maverick XR50, opened it up and went to install the batteries and there was no battery cover for the receiver, phoned the local guy I bought it from and I’ve had to send it back, looks like it was an error in the factory, Doh! The second arrived in perfect condition, a new Nakiri knife, Japanese blue steel #2 sandwiched between stainless, razor sharp right out of the box, I love the hammered pattern on the blade. Sent from my iPad using Tapatalk

Exactly that Tony, I poured the juices off into a jug then skimmed the fat off, added a gravy base and some water and ended up with a nice gravy.

Thanks MacKenzie, lamb shoulder is a favourite of mine!