alimac23

Wow, some seriously impressive cooks there everyone! One positive out of the corona situation, everyone’s got time to slow down a bit, and the cooks just lately certainly reflect that! I’ve been in the garden a fair bit, busy brewing and baking bread, all things I love, but rarely have time to indulge all at the same time. Our daughter is 9.5 months old now too, and she’s seriously into her food, she amazes me every day, we’re so lucky to have a little girl that will eat literally anything (for now)! Here’s a few random shots of other bits I’ve been up to: Sent from my iPhone using Tapatalk

Isolation Pork Belly Bao bun cook last night. I always enjoy these so much, both the making of and the eating of. Sent from my iPhone using Tapatalk

Hey Tyrus, A friend of mine in the brew club knows a guy who imports them, really well priced too. A 220l barrel costs us $250 AUD landed. Sent from my iPhone using Tapatalk

Lovely cook Basher, it looks superb! Sent from my iPhone using Tapatalk

I cooked a little bit of brisket and pork belly yesterday. The brisket is for lunches and my daughter and the pork was for bao buns. I’ve also just finished bottling a barrel aged sour porter that’s been sitting in an American oak whisky barrel for the past 8 months, really looking forward to trying this one! Sent from my iPhone using Tapatalk

Congrats Pequod! Looking forward to seeing pics of the new place, and the KK’s in their new home. Sent from my iPhone using Tapatalk

I think the real question there is “ Can a grown man NOT get giddy about purchasing a KK” ? Sent from my iPhone using Tapatalk

KK pizza again at the weekend. It never fails to impress how good pizzas are from the KK! Sent from my iPhone using Tapatalk

What an absolute stunner! The pebble colour is very similar to mine, pebbles definitely cook better Sent from my iPhone using Tapatalk

The brisket turned out nicely, looking forward to this for lunches this week Sent from my iPhone using Tapatalk

I’m cooking a small bit of brisket flat today, ready for lunches this week. On the KK with some Jam wood for smoke, more pics to come as the cook progresses. Sent from my iPhone using Tapatalk

Lamb shoulder again last night, one of my favourite meals! Sent from my iPhone using Tapatalk

Merry Xmas everyone, hope you’re all having a great time with friends and family over the holidays. We spent Xmas day at my wife’s family’s. they requested beef ribs which I’ve cooked before and they all loved them, needless to say that this time was no exception. Sent from my iPhone using Tapatalk

Welcome Lars! I get a tingly feeling just remembering KK delivery and uncrating day, make sure you take lots of pictures, we all love to see them, but its surprising how often I personally look back at those pictures and fond memories. Make sure you've got something to cook during the burn-in process, i didn't cook anything and i regret wasting all of that heat. Most importantly, enjoy the whole experience, it really is something else uncrating and setting up your KK, pictures really don't do them justice.

Sure do Mack, entertainers dream! Sent from my iPhone using Tapatalk

Awesome looking deep dish pequod! I cooked some steak yesterday, quick sear on the KK after an hour in the Sous vide, very tasty. Sent from my iPhone using Tapatalk

Awesome cooks everyone, and happy birthday Aussie!! We cooked pizza tonight. KK at 300c for 1.5 hours to heat soak the KK and the stones. Sent from my iPhone using Tapatalk

I baked a loaf of sourdough this afternoon. Mostly white flour with 15% whole meal thrown in for good measure. Sent from my iPhone using Tapatalk

Congrats on the new 32, its stunning!! Looks like you absolutely nailed your first cook on it too, first of many many awesome cooks and good times.

Awesome!!! I bet you can’t wait! Remember to take loads of pictures, we love pictures Sent from my iPhone using Tapatalk

Had a couple of cooks over the weekend, pork belly bao and beef ribs. Sent from my iPhone using Tapatalk

Thinking of you and your family Dennis, fingers crossed for a speedy recovery and to find what caused the initial heart attack. Sent from my iPhone using Tapatalk

Yum! Awesome looking pizzas tyrus, just on the train to work and this had made me hungry Sent from my iPhone using Tapatalk

Wow, that really hasn’t seen a lot of use has it! See if Dennis will send you the owners guide as it describes the venting process in there, but essentially you take the grill up to about 500f and hold it there until you can smell a solvent like smell, then look out for any rising tiles or bubbling or tearing of the black grout material. Keep it hot until the smell disappears / the venting has finished and then push any tiles that have risen back in whilst it cools down. Sent from my iPhone using Tapatalk

Welcome to the club coolpapabill! That’s an incredible deal you you got there, I can see why the big trip was worth it! If you’re already familiar with cooking on other Kamado’s then there won’t be many surprises, take awhile to play with vent settings and to get the feel of how vent changes react, but apart from that you should be set from your other Kamado experience. Any pics of the new beauty? We love pics Sent from my iPhone using Tapatalk