alimac23

Thanks guys, the steak had an amazing flavour, almost like herbs!

Nicely done!!

I got given a dry aged tomahawk from the butchers that sponsor the team, been meaning to cook this all week and today was the day. Cooked using the reverse sear method. The KK performed flawlessly and got up to a high searing temp in a matter of minutes after I had finished cooking the steak to the desired temp. This was one absolutely sensational steak, one of, if not the best I’ve ever had!

I agree that the celebrity status of these guys quite often overshadows the knowledge they have to give, don’t get me wrong, they absolutely know what they are doing, but competition BBQ is a long way from what the average person wants to put out. I know for sure that our competition entries is a long long way from what I cook for my family and friends, and for good reason. In a comp you get one bite to make an impression, this means you have to pack as much flavour into the bite as you can, if you ate the whole piece of meat then you would find it would be overly sweet / overpowering. I would wholeheartedly recommend members of a bbq team to take the courses offered by these guys, but people looking to increase their knowledge for cooking at home, absolutely not.

Thanks Steve! Greatly appreciated

Wow!! When are we getting some lol

Thanks mate, the taste was great, the dough was well underproofed but I definitely can’t complain about it for a first attempt! Gonna need to work out a way to get two BB32 baking stones delivered to Perth!

Thanks MacKenzie, the only regret I have about ordering my KK is not ordering it with 2 of Dennis’s baking stones!

Thanks mate, yeah the weather has been rubbish for the last couple of days, had a couple of fences blown down in the storm the other night! Just finished cooking pizza, great success for the first cook but not a fan of the single day pizza dough, was nowhere near proofed enough and it shows in how much spring the pizza got on the rim, in saying that it was still very tasty.

And here are the results, very happy for my first pizza cook in the KK, the dough let me down a bit as it was a single day dough and I’ve never been overly impressed with any of those that I’ve made. In saying that the pizza was delicious but it didn’t have the rise on the outer crust but the rest was good.

Thanks everyone, I took the opportunity to light the kamado really early and have a play with the vents. Learning a lot about what upper / lower combinations produce what temps. Currently sitting on 180c, I’ve been going up in small increments, planning on taking it up to 280c for at least an hour before I cook the pizzas.

HI All, I'm going to attempt some pizzas tonight in the KK, how long do others heat soak the KK for before cooking them?

How did you like it with the Grapefruit MacKenzie? I find either a yellow or pink grapefruit goes extremely well with a G&T

I love Gin and Tonic but with pink grapefruit instead of lemon or lime!

The robot turds and honeybrix are both really neutral, I’m thinking that’s what Dennis’s extruded charcoal would be like too. Definitely harder to light but they’re great once hey get going

Thanks everyone, I’m used to moist chicken as I used to get that from the other kamados but the taste was definitely nicer, it seemed like the rub was more flavourful tonight than usual and the meat was perfect, it just fell off of the leg. Had the weather have been better I would have taken more time and got some nicer pics, but it’s absolutely howling out there tonight and the rain is coming in sideways! Hopefully the next cook at the weekend will be a bit calmer.

And the finished result. Amazingly juicy chicken that fell off the bone, absolutely loved the performance of the KK tonight, didn’t miss a beat! And the juices on the board after I’d cut the chicken into 4 pieces:

Hey Tangles, they seem to light a lot faster when you break them up like that, they definitely take a bit of time to get going, I always light mine with. Looftlighter and then get a decent sized ball going before shutting the lid and adjusting the vents.

Hey Tangles it’s a mix of redheads and honeybrix, I’m planning on switching to honeybrix for my low n slow and chicken cooks and then use regular lump for pizza and anything high heat

First cook underway, it’s a horrible stormy night here in Perth, strong winds and rain, the KK is sitting rock solid on 160c, hasn’t moved! First cook is a chicken rubbed with hot whang rub and a scorpion peri peri sauce to serve with corn and veggies. Sorry about the rubbish pic, it’s dark and nasty outside!

Hi All, Quick question about where to place the food, specifically a chicken when using the basket splitter, I’ve got the splitter setup in this configuration: My question is am I better off placing the drip pan directly over the fire on the left hand side and then the chicken above that, or should I place the drip pan and chicken on the right hand side further away from the direct heat, in my old kamado there was only room for one configuration which was deflector plate then drip pan then food, just wondered if anyone had a preference on the 32BB?

I picked up a Saffire a couple of years back for a steal, the guy selling it wanted $300 so i've now got: KK BB 32 Akorn Kamado Saffire Kamado Weber Kettle Weber Smokey Joe The wife says i've got a problem, i say i've got a hobby

Hey mate nothing cooking tonight but got a chicken lined up for tomorrow and that dry aged tomahawk for the weekend. The burn in was a bit of a last minute decision as the delivery was earlier than expected and we uncrated it a lot quicker than I thought we would. I had to light a fire in it and have a play with temp control and decided to go for the burn in.

Thanks MacKenzie, I’m very glad to have it safely home and in place, now comes the fun part! I had a sneaking Suspicion that colour would cook a little bit better than the others

Thanks guys, I’ve had a superb day, a very enjoyable experience unpacking the KK and doing the burn in.