Tangles
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Posts posted by Tangles
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Hi All,
Been a while since I posted. Have been lurking and admiring all the awesome cooking pictures.
Late year year, we decided to get rid of my vegetable patch and chooks and replace it with a pool and outdoor entertainment area. We thought that the KK deserved an area of it's own. Pictures of chook pen followed by Norbert El Drac's new home follows. I promise the chooks were not harmed in the process
I do owe Dennis a review write up as it's been a good 6 month since we have purchased it. We have been using the KK on the weekends. I used the rotisserie cradle for the first time on the weekend. Took me a while to work it out but thanks to the forum managed to unstick the left hand side so I could fit the cradle in. I actually need to cut the rod going into the motor as it's too long. Managed to get some wood clamps to hold the motor to get me through the cook this time. That was Saturday. Sunday was pizza and I also made some bread. Didn't take any pics of the weekend cook.
A couple of weeks ago we had family over from Seattle. I hear the Americans like to super size their food so I cooked a 4.5kg boston butt, 5 baby back ribs and a near 3kg tomahawk. Wifey did a whole heaps of salads... we did have some left overs but it was a good cook up. Time it so the KK was going all night and day. Great fun!
Sorry for the heavy amount of pictures.
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Looks like an awesome time. I always stop off at the bakers hill bakery when in the area but your cook up looks 1000’s better
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Looks great
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I am so sorry to hear such devastating news. My sympathies for your loss.
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Looks great. Love the vege patch.
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Great cook.
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Wow just wow. Awesome cook there. Also thanks for the tips. Would love to do this one day but not sure with my 23.
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Looking good
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Looks tasty.
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Sunday nights is pizza night at our household. This time I tried the hairdryer trick... that worked a treat. Temp got up very quickly. Heat soaked for 40 mins and we were ready.
Nicholas like pizza bianca
Zara my 3 yo likes to make her own pizza.
Alex likes capsicum and ham.
Wifey and mine. Salami and the smoked ribs fro last night.
And our dachshund loved the leftovers.
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Did some short ribs. Turned out tasty. Wifey enjoyed it.
Put a rub in the ribs overnight. Put it on for 7 hours... I went out and when I can home the temperature was too low hence it took longer.
First time I have cooked short ribs. This was way too much food for us lol. Couldn't finish them so the leftovers will be used for pizza tomorrow.
It's been cold and pouring with rain today. Chestnuts in the KK was a perfect way to finish off dinner with a Pinot.
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Yes, a green/blue egg is certainly an Araucana egg. They were popularized in Berkeley by e.g. Cafe Fanny (now-closed part of Chez Panisse diaspora), and they fetch the best price in New York City's Union Square farmers market. Mostly, for the novelty. Many factors make big differences in yolk quality, but shell color (or breed, for that matter) isn't so significant. More relevant, do the chickens get to eat bugs? The best chicken coop setup keeps moving the coop across a grass field also used by grazing animals, as described e.g. by Michael Pollan.
Araucana chickens aren't that popular in home coops, because they don't have the greatest temperament, and they're flyers: Unless you clip their wings, no fence will hold them.
There are chickens that lay deep chocolate brown eggs, a far rarer sight. I'd look for those if I were raising chickens. Instead, I take care of neighbor coops.
Yes, I remember now. My Acrunanas used to perch on the neighbouring fence. I thought I lost her until I saw her perched outside the coop. Had to clip her wings. I had Australopes which were good chooks. I mainly have standard hybrids now... the chooks help with weeding the vege patch. They basically till it for me when I rotate the crops. They also take care of the food scraps.
I think someone posted about what to do with the ashes from the cooks. Chooks love bathing in the ashes. Helps with keeping the bugs away from them.
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Nice. I used to have Araucanas which laid green/blue eggs. They were a bit too noisy so I had to get rid of them. What type of chooks do you have?
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Wow great pizza.
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Okay. Going to try this on the weekend. Wifey birthday. Any tips Aussie?
I am thinking 225-250 for temp. Foil as the deflector. I have some leftover wood chunks which I will wrap in foil and put on the charcoal. Will prepare the ribs the night before.
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Great pizza cook. Looked very tasty. Your food posts have been great.
Can I ask how best to get 550 quickly. I had no problems doing it for my burn in. Next day I did pizzas but couldn't get past 300. I only put three quarter of load of charcoal. Lit up a grape fruit size of charcoal. Opened the vents and damper but just couldn't get past 300. I waited for a hour and then put in the baking stone. Temp dropped and then eventually stabilised at 250 even though I had the vents fully open, guru plug out and damper open. Let it heat soak for another 45 mins. I was running out of time and kids were hungry. How long do you heat soak for?
I wonder if the three quarter load of charcoal was the issue. For the burn in I used leftover charcoal was was all small pieces. For the pizza cook, I used large pieces of lump.
Pizza still turned out good but took a while. Wifey and kids liked them anyway. The third pizza I put on the main grate to crisp up the base. I didn't have much heat to play with. It was down to 150 by the time I got to the third pizza.
Sorry for the long post.
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Nice cook
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Thanks guys. Burn in going good. Started at 5:30am this morning. Still going... it's near 7:30pm now.
Burgers for lunch.
Dinner rolls. Had the grill too hot but they turned out nice and crusty. Inside was perfect.
Corn
Roasted vegetables
Decent sized rib eyes.
What a great day.
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Are you familiar with the burn in?
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I have read the instructions and taken advice from forum members. From here, it's basically give it my best shot...
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Firstly thanks to all the forum members here - great wealth of knowledge and so helpful. Aussie Ora has been really helpful with his local knowledge. Dennis and his team are first class.
My KK arrived today. Wow... is all that I can say. It was larger than I anticipated. Packed so well and heavy very heavy. Such a beautiful thing. My neighbour saw me unpacking it and asked it if was a green egg. I had to say, well sort of but 1000's better. She said it looked awesome and so looks like they will be inviting themselves for dinner
Name wise, we decided on Norberta el Drac or Ned for short. Norberta was chosen by the kids after a Harry Potter dragon. El Drac is gaudi art piece in Barcelona. I think Mackenzie said to let the kids chose as it would be theirs down the track.
So a couple of pics.
So once unpacked I managed to get it down the ramp. Next challenge was to get it to the alfresco around the back. It couldn't fit through the door at the back of the garage. So thought I would get it through the side gate. Nope... too hard going over lawn. So through the house it was going to go. Ramped it up and broke the ramp hahaha. Called brother for help and we managed to get it through the house to the alfresco out the back.
So plan is to do the burn in tomorrow. Will start around 10:30. Burgers for lunch. Rib eyes for dinner. Might try to do some dinner rolls as well. Will let it run till about 9-10pm. Hopefully that will be enough.
Will take more pics tomorrow. Need to clean up the alfresco area too...
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What a great setting. Looks fantastic. What kind of dog is that?
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Wow that is awesome. Looks beautiful and great pictures. Congrats. Great cook as well.
I would have loved to get the 42 myself but I get the Australia tax which makes it so much harder. Looks like mine gets to my local port on Wednesday so not long now...
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Okay it looks like it be shipped on Friday. Pictures below
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Okay names.... So after confirming with Dennis that Komodo was named after the Komodo Dragon, I thought I would use a dragon/reptile name. As mentioned, the KK reminds me of Antoni Gaudi's art pieces in Spain. So... I am thinking "El Drac" as the name for my KK. El Drac is popular name given to Gaudi's multi colour mosaic salamander in Park Guell in Barcelona.
My boys wanted to call it Norbert after a Harry Potter dragon.
El Drac in Barcelona below
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New landscaping for the KK
in Komodo General
Posted
Thanks.
Yes from Troys. I am in there every other week. I tend to stock up for 2-3 weeks at a time. Great bloke. Great produce and prices. Kids love the gusface burger mince.
Been using the heat beads charcoal as you recommended as well. Was using mallee for a while but the heat beads seem to be better size chunks. Been using banksia cones for smoking. They are great!