alimac23

Delicious Tony! Sent from my iPhone using Tapatalk

Thanks Mack, it’s one of those old favourites that slipped off the radar for a while, it’s firmly back on there now! If anyone would like to try it, this is the recipe I use: https://www.hungryhuy.com/bun-thit-nuong-recipe-vietnamese-grilled-bbq-pork-with-rice-vermicelli-vegetables/ Sent from my iPhone using Tapatalk

I made a dish that I haven’t had in ages, this evening. Bun Thit Nuong with a Nuoc Cham sauce. It’s basically thinly sliced pork belly, marinated in a whole host of lovely ingredients, then cooked hot and fast on the KK. You then plate it up as in the pics below, on a big bed of vermicelli noodles. It’s so simple but so tasty! Sent from my iPhone using Tapatalk

All this talk of rotisserie goodness made me get mine out this evening, just a simple chook cook, but so good! Sent from my iPhone using Tapatalk

Thanks Mack! Definitely had no complaints, the only thing with these is that they weren’t as light as the long proof dough balls, but that’s me knit picking! Sent from my iPhone using Tapatalk

Pizza night tonight! Made the “I woke up late, but want pizza tonight” dough from The Elements of pizza book. Not a bad result, not as good as the 24-48hr doughs, but very passable for a dough that took 7 hours, start to finish! Sent from my iPhone using Tapatalk

Hey Aussie, if you ever do decide to sell your 23, let me know, I know a guy in Perth whose been looking at one for ages! Sent from my iPhone using Tapatalk

If the choice were up to me, I’d be going two 32 BB’s! Sent from my iPhone using Tapatalk

I hear you there! Feeling extremely lucky to be where we are at present. Sent from my iPhone using Tapatalk

How you going with that new BB Ben? Had any more cooks on it today? Sent from my iPhone using Tapatalk

I’ve got the grillfloss too and I love mine. It’s really easy to clean both sides of the bars with it, and the XL head that comes with it is the refectory fit for the KK grills. Sent from my iPhone using Tapatalk

Woohoo!! Best Friday ever! Sent from my iPhone using Tapatalk

Double delivery day!! Can’t wait to see the pics! If either of you are feeling adventurous, and enjoy bao buns, then this recipe from Steven Raichlen is absolutely amazing: https://barbecuebible.com/recipe/pork-belly-steamed-buns/ It’s one of our favourites. You can make the bao buns if you have time, or the store bought ones are great too. Sent from my iPhone using Tapatalk

I can almost feel your excitement from here! It always brings back such good memories the delivery day, and getting it on a Friday is perfect as you’ve got the weekend to really get to know your BB. Make sure you’ve got plenty of lump and adult drinks to see you through Sent from my iPhone using Tapatalk

That’s the cold smoker port, it was a newer addition and didn’t come on older KK’s. Sent from my iPhone using Tapatalk

Not long now! The anticipation and excitement is part of the journey, as agonising as it is, enjoy it! Have you booked a day off for when it arrives? Sent from my iPhone using Tapatalk

All good Ben, no such thing as a silly question, only silly answers! Correct me if I’m wrong@DennisLinkletter but the burn in part of the process has been greatly reduced. I remember speaking to Dennis when I bought mine, and he said they were using a new process to adhere the “grout” that meant the burn in process would be a lot less eventful, mine literally had about 3-4 pebbles raise slightly, then I pushed them back in whilst it cooled, and that was it. Hopefully some owners that have done the burn in / have more info can comment on how there’s went with the newer KK’s? Sent from my iPhone using Tapatalk

The 32 definitely takes some weight behind it to get it moving. I’m a 110kg guy, I have to really lean into the 32 and rock it a few times, whilst throwing all my weight at it to get it moving, once it’s rolling, it’s easy to keep moving, but not initially. Sent from my iPhone using Tapatalk

Congrats Ben. You’ve made an amazing choice in the BB32! I made the same choice, nearly two years ago now, and have loved every single minute of ownership. Make sure you book the day off, or chuck a sickie on delivery day. Take your time to uncrate the beast, the whole experience is absolutely amazing!!! Here’s some pics to get you excited, and a bit of what to expect. As good as these are, nothing will prepare your for seeing your grill in person!! Please please remember to take some good pics, I get immense pleasure looking back on my delivery day experience, and we all absolutely love seeing them on here too! Sent from my iPhone using Tapatalk

Great looking pizza!! Sent from my iPhone using Tapatalk

Wow! Very very nice! Sent from my iPhone using Tapatalk

Snap! Such a good feeling Sent from my iPhone using Tapatalk

I love my grillfloss too, i use it every cook to scrape the gunk off the grates. I'm searching for a tub / container that is big enough to hold the 32 grates, then i'll hit them with PBW for a deep clean from time to time.

Thanks Mack! It's one of our favourites here! It's one of those dishes that you cant really mess up, as its covered, and at a really low temp, you could leave it in for hours more until you were ready to eat.

I’ve always had great success with both lamb shoulder and forequarter. My method is to cut slits all over the shoulder, then place a slither of garlic and small piece of rosemary in each. Put it in a tray with a rack, then cook it at 225 for 3 hours uncovered, then add a small amount of liquid, either water or stock, cover with foil and then cook for a further 3-4 hours until it proves tender and the bones pull out easily. So tasty with roast veggies and Yorkshire puddings, and of course, lots of mint sauce. Sent from my iPhone using Tapatalk