tomahawk66

I've seen them. They are awesome. I've seen them in action: cookie can cook!!Plus the "sky garden" is pretty darn cool too. Regards, Oliver In Singapore. Soon to be the proud owner of a Cobalt Blue 32 😄

Thanks Cookie, I've got a pretty good hook up for getting hold of any burner, just wondering what brands or styles people had experience with and liked. Regards, Oliver In Singapore. Soon to be the proud owner of a Cobalt Blue 32 😄

Hi KK community, I wasn't sure where to post this request for advice but here we go... As some of you may know I'm building an outdoor kitchen in my new rental place and I've got table top space set aside for a gas hob. Will be used for general shallow frying, pan searing, wok cooking. Any recommendations? Minimum 2 burners and fed by propane (have the tank and tubing) I also wouldn't mind getting a simple 2 burner and a separate mammoth wok burner... Help please!! Regards, Oliver In Singapore. Soon to be the proud owner of a Cobalt Blue 32 😄

That's a really nice colour actually... Regards, Oliver In Singapore. Soon to be the proud owner of a Cobalt Blue 32 😄

You found a half glass of Pinot in a bag of frontier?! 😜 Regards, Oliver In Singapore. Soon to be the proud owner of a Cobalt Blue 32 😄

So close now! And her home is nearly ready: The awning is up as is most of the outdoor kitchen... A lot of little touches will remain like lighting, table, electric fans etc, but she'll be protected from the rain and ready for her first cook pretty soon! I just hope Bosco's laureate inferno dies down soon... 😜 Regards, Oliver In Singapore. Soon to be the proud owner of a Cobalt Blue 32 😄

As a guy that loves steak tartare and carpaccio (including always doing a horse meat tartare each year I go to Mongolia) I have little qualms eating rare (or even raw) beef. I love sous vide on massive steaks, obscenely thick tomahawks being an obvious favorite (getting s 2 bone tomahawk is excellent) and then defying all logic when you carve at the table an end to end medium rare with a perfect crust that melts like butter... I also think sous vide is excellent for seafood as well as meal planning. I batch cook chicken breasts, veggies, pork, steak etc. so SWMBO can grab a home made "ready meal" when she needs during the week. But I must defer to MacKenzie: 'the Queen of the Sous Vide Scene'! Regards, Oliver In Singapore. Soon to be the proud owner of a Cobalt Blue 32 😄

Went to a Resturant in Singapore called "Burnt Ends" and they have an epic stick burning refractory oven that they built the Resturant around: Needs some tiles I think!! They also have these 4 grill stations that can be lowered and raised as required. Their beef marmalade is out of this world and the pulled pork sarney was perfectly balanced. They had some barrel aged cocktails and some killer steak cuts as well, no money shots but trust me: they can cook meat perfectly! Regards, Oliver In Singapore. Soon to be the proud owner of a Cobalt Blue 32 😄

Typical Dennis over engineering... Even the draws have stainless bottoms!! Regards, Oliver In Singapore. Soon to be the proud owner of a Cobalt Blue 32 😄

Doh! Forgot it was a MacKenzie post... Regards, Oliver In Singapore. Soon to be the proud owner of a Cobalt Blue 32 😄

For his next trick he'll show you creamed potatoes with just the cream and no potatoes 👅 Regards, Oliver In Singapore. Soon to be the proud owner of a Cobalt Blue 32 😄

Ok: so the vessel arrives tomorrow (Friday 11th) and the container should be unstuffed early next week. So I should be looking at a mid week delivery. I asked what the crate weighs... 720kgs (about 1,600 lbs!!) Regards, Oliver In Singapore. Soon to be the proud owner of a Cobalt Blue 32 😄

Suprise phone call from Dennis just now: "hey, your grill is in Singapore but the delivery guys can't reach you" Apparently in the rush of my relocation id given my China number which got switched off last week. But what great news! And just after Bosco's!! Regards, Oliver In Singapore. Soon to be the proud owner of a Cobalt Blue 32 😄

Another string to MacKenzie's bow! Great bread as always! Do you have a recipe book?!? Regards, Oliver In Singapore. Soon to be the proud owner of a Cobalt Blue 32 😄

What a beautiful set up! Everything works so well: the pebble tiles, the stainless tops on that perfect teakwood cabinet. Congrats and happy cooking! Looks like I'm next! Regards, Oliver In Singapore. Soon to be the proud owner of a Cobalt Blue 32 😄

I love those 'tiles through the crate' photos: it's like you've received 2 pet dinosaurs! Regards, Oliver In Singapore. Soon to be the proud owner of a Cobalt Blue 32 😄

Yeah: I'm thinking a 10 kg block of ice in the double walled drip pan sitting on the deflector and cheese on the upper rack... Still maybe not cool enough... Regards, Oliver In Singapore. Soon to be the proud owner of a Cobalt Blue 32 😄

Something impossible for me to do in tropical Singapore then... Maybe with a huge block of ice in a tray on the deflector? Regards, Oliver In Singapore. Soon to be the proud owner of a Cobalt Blue 32 😄

My guess would be that he carries a bottle over from the US, the mark up on alcohol sold here is crazy... Regards, Oliver In Singapore. Soon to be the proud owner of a Cobalt Blue 32 😄

Wow! I missed a trick there then Brian. Well I'm sure we'll have plenty of opportunities to share a dram and talk KK cooking once I'm settled in Singapore! Regards, Oliver In Singapore. Soon to be the proud owner of a Cobalt Blue 32 😄

She was all finished, packed up and sent to the forwarder today... Only taken on a camera phone in the factory so not so clear and the colour isn't a true representation but I LOVE those teak side tables!! And she's almost identical to the one in the "amazingribs.com" video... So happy with my selection, and can't wait to meet her in the flesh (or should that be tiles?!?) Regards, Oliver In Singapore. Soon to be the proud owner of a Cobalt Blue 32 😄

Hey Dennis, that's my grill! Lol! Regards, Oliver In Singapore. Soon to be the proud owner of a Cobalt Blue 32

Jokes aside, I'm really starting to get into bourbon and also rum- I've been a single malt man for a while but it just feels wrong sipping on a smokey Islay single malt in 90 degree heat!! I've decided to save the scotch for my annual trip to Mongolia and am trying to find out more about bourbon. My last trip to Chicago I ended up in "Untitled" a speakeasy on West Kinzie St that just so happens to have the largest collection of american whiskey in the world, that was a great introduction as I went from american single malts to eyes and bourbons and then... Well... It all gets a little hazy!! Regards, Oliver In Singapore. Soon to be the proud owner of a Cobalt Blue 32 😄

Well, the Big Bad's standard baking stone weighs in at 38lbs(yep, a baking stone that weighs 38LBS?!?) and my wife wants to be able to use it, so it was either weight training classes for her or a smaller stone. When I explained to Dennis that I was going to go for the smaller one he cut me a deal and threw a "cosmetic second" 23 stone with the purchase of the 32's standard baking stone. That solved my problem and killed 2 birds with one stone (ok... Couldn't resist!!) Regards, Oliver In Singapore. Soon to be the proud owner of a Cobalt Blue 32 😄

2nd to 4th in Toronto... Getting close now!! I just got news my 32 is sealed and on her way to the port - luckily I'm just across the water from Dennis so hopefully my wait isn't quite as lengthy as yours (although I think the anticipation is half the fun!!) Regards, Oliver In Singapore. Soon to be the proud owner of a Cobalt Blue 32 😄