alimac23

It’s finally here!! All I can say is wow, you guys told me that seeing one in the flesh was different to seeing pics, but nothing prepared me for the arrival experience. The whole process from ordering to shipping to delivery was fantastically managed by Dennis and team, the uncrating and setup was simply amazing, such craftsmanship and quality! Here are the delivery, uncrating and first Burn in pics. And here’s a shot of my old Akorn feeling sorry for itself Currently doing the initial burn in, it’s been sitting at 500f now for the last 4 hours and I’m seeing a bit of venting but nothing crazy. Looking forward to my first cook on this beauty!

Thanks Steve, can’t quite believe the day is nearly here! Been dreaming and saving for this day for a long time. We cooked some of those tomahawks at the weekend, they were sensational!

Literally like a kid the night before Xmas We had a team BBQ event at the weekend, as we were packing up to leave the butcher gave us each a dry aged tomahawk steak, this is going to be one of the first things I cook on the KK!

After a super speedy clearance process through customs I can happily say that delivery day is this coming Tuesday!!! I’ve booked the day off of work, invited one of the other bbq team members over and charged the camera batteries ready for those all important uncrating pics. To say I’m excited is an understatement Sent from my iPad using Tapatalk

Toad in the hole is Yorkshire pudding with sausages baked in, I believe it Yorkshire pudding may be called Dutch baby in the US? If you want a really good recipe for them which has never failed me then Jamie Oliver’s Yorkshire pudding recipe is great: 3 eggs 115g flour 280ml milk Pinch of salt Mix those ingredients up into a batter. You can then either make individual puddings or one big one as Aussie has done above in one tray/skillet. The really important thing with Yorkshire pudding is getting the oil very hot before adding the batter, I put a teaspoon of oil in each individual muffin tin hole if I’m making individual serves or about 2mm of oil in the bottom if making a large one, turn the oven to 200c (about 400f) and let the oil pre-heat for at least 30 minutes, then pour the batter in and cook for 35 minutes, don’t open the door during this time or the puddings will collapse. Here’s some I made earlier

Toad in the hole with gravy, mashed potatoes with loads of butter and veggies is a favourite of mine, reminds me of my grandmother and my younger days.

Ah man! Now you’re talking! What an amazing cook! I absolutely love toad in the hole and I bet those sausages took it to the next level.

Can’t wait!! Only a couple of days and it’s here

Very nice, those ribs look superb!!!

Thanks mate I’m cooking a load of brisket tomorrow night overnight for Saturday morning, if this event had been a week later it could have been the first low n slow KK cook!

Thanks MacKenzie, now I just need to stop myself from eating both loaves tonight

I baked a couple of loaves of Ciabatta in the kamado today, ready for sandwiches / toast for the rest of the week.

I'm definitely looking forward to it arriving now!

Two weeks tomorrow and it should be in the local port! Its been on a bit of a crazy ride so far having stopped in Singapore and then onto Port Klang, then back to Singapore, now down to Fremantle (eventually)

It certainly looks it! What’s the sauce like that you put on the pork, I’ve never tried that before but it looks like it works really well.

Wow that pork looks sensational!!

Absolutely! Completely remember when getting a decent brisket or pork butt was like conducting a drug deal, speak to some bloke/s you’d never met before, arrange the goods and the meet in a car park to pay for and receive said goods

Yep for sure, Troy and Ray are great, they needed some guidance at the start too though, we’re hoping to make Ryan’s as good as the other two and make another go to butcher, now just to get one near ocean reef lol

That’s exactly what they want help with, the low n slow cuts are great from them now and they really understand the direction it’s all moving and what’s required / expected

That’s the one, we went down and met them at the weekend. They’re keen to sponsor us and we’re keen to work with them, they’ve got a great outlook on butchery, they like quality and old fashioned methods which resonates with us all in the team.

Hey mate the Butcher is Ryan’s Quality Meats, proper butcher who have plenty of carcass on site and will cut whatever you like. Both the ribs and pork belly come from them and both were superb! They’re near Jandakot

Thanks Steve, they turned out great! Can’t wait to cook my first set on my KK when it arrives!

The BBQ team went down to visit a potential new sponsor at the weekend, the butcher sent us each away with a goodie bag that contained some house made sausages and beef ribs. The sausages were amazing for breakfast and gave me the energy to cook these beefies

Hey Tangles, not yet unfortunately, it’s been on a bit of a road trip! It’s expected to hit freo on the 31st of this month

Thanks mate, i reused the rib racks bottle for the hoisin bbq sauce, but it’s definitely a great sauce, Justin has got lots of nice products.