tekobo

I don't know why I waited so long but I finally did my second brisket yesterday. It had a really long stall period which I finally had to shift by raising the temperature, a little. It came out great. When The Husband was cutting it up he said he had left out the end bits. Now, as a person who likes rare meat, I usually don't object to someone leaving out the over cooked end bits. This time I stayed quiet and waited for The Husband to leave for the airport and then dived in and ate all of that burnt end candy. Yippee! Another great KK discovery. Oh yes, and my third MEATER thermometer is working and behaved impeccably throughout. Unlike me.

Hey there @amusedtodeath. Love your name! Welcome. I have a 21" Supreme and couldn't be happier with it. See my post here for some photos and comparisons with the 23". Great happiness awaits.

@ckreef, your post inspired me to find and unwrap the salt block I bought late last year in a sale. I found this book online https://www.amazon.co.uk/Salt-Block-Cooking-Himalayan-Bittermans-ebook/dp/B00B4AF55U/ref=sr_1_6?ie=UTF8&qid=1520249074&sr=8-6&keywords=salt+block+cooking and was all set, with 70 recipes to try. So far I have cooked two fish fillets, some asparagus wrapped in bacon and scallops. Not too salty, in fact they were seasoned just right. I wonder if different blocks give off more or less salt in the cooking process? The book has lots of other fun options like using the block as a pizza stone and a brick for spatchcock chicken. Is it a gimmick? Yes. There is nothing that it does that is unique and there is generally a faster and better way to get your food cooked than waiting to slowly heat up a salt block. Fun though. And it looks good.

Nice looking chook @EGGARY. I am longing to enjoy the MEATER as much as you are. Their tech team in the UK tested my replacement thermometer last week and declared it defective. That was a relief because I thought I must be a rubbish user of thermometers! New, tested, one on its way and I see a brisket cook in its future. Hopefully third time lucky. Like you I am keen to get hold of the block, just as soon as I can get the single thermometer working reliably. @tony b do the MEATER updates get uploaded via the app or is there something different or special you need to do to access them?

Well, whatever time of day it is, watching sport needs to be accompanied by food and an adult beverage. Let's just say that snooze in the sun in the afternoon might have had more to do with the Cornish cider than the fact I had had an early start.

I had never watched hockey in my life before but, because MacKenzie tipped me off about the bet I was up at 5am watching it in the UK, willing the Canadian women on. What a fun match to watch. The end reminded me of a very long tennis match where the players match each other blow for blow until, with one small mistake, the other player gets on top and wins. Big deflation if it's not your player but a spectacle nonetheless. I was sad for the Canadians but what a lucky break for Jon B. Can't wait to see what his surprise package holds. And yes, don't mess with MacKenzie. As Arnie said, she'll be back!

Who me? Rub it in? Never! Thanks a lot, I really appreciate the effort you went to. They got here super fast too. Hoping the trip to Cornwall will be fine. Have packed everything but the kitchen sink. And the KKs. Gonna miss them. Spoke to Dennis a couple of days ago and he said he'd do a portable one for me. Looking forward to that.

Wow @BIGSHEP, that's spooky. I was in Sydney for all of 1998 and saw Al Jarreau at the Sydney Opera House. Don't tell me that is when you were there too???

This is a post to thank @Tyrus. He was true to his word and his forfeit for our Super Bowl bet arrived in the post today. None of the instructions mentioned lamb (I think you guys think it is an exotic meat!) but that is what I'd got out of the freezer this morning so I tried each rub on two of the chops. They tasted good. I think the result of this contest was a tie!

So true - that is what I noticed first!! I love Australia but realise that I have spent all my time and visits there clinging to the east coast. I have driven all over NSW, and have been to Melbourne, Darwin and Brisbane but never West. I have genuinely never had an incentive to take that extra plane journey. Your meat just might swing it! Although I do love a lost afternoon or two in Movida Next Door in Melbourne.

Jaw droppingly beautiful setting @tangles163. I had a good butcher when I lived in Sydney but you guys in WA look like you are up another level with your meat. Might one day persuade me that it is worth making the journey west!

Tee hee. I forgot how much you dislike the creepy crawlies from the sea. There were some left over so I had a prawn omelette for breakfast.

Yup, that'll do! I had prawns for dinner tonight. If I had been close enough to Mackenzie's home in Canada I would have broken in and stolen her ribs/ asked for an invite to dinner.

I think there needs to be an emoticon for salivating in anticipation (and jealousy)!

@jonj that Chef's Table series can be really inspirational. One or two of the chefs irritated me but most of them have really interesting stories and drive. I am sooo over fancy restaurants but I do get tempted by some them. The trouble is, I just want to be their friend and to cook and eat with them - not sit in their fancy restaurant! Dream on...

Thanks Mac, good to see this use of the Octoforks. And ribs are my favourite after wings. Nice. I never thought I would be saying this, but I too cannot imagine using my ODK for a big grilled or fried meat cook now!

Woo hoo. That cook looks great! Good to see what a 32 can do.

I was surprised too. And I promise my judgement wasn't clouded by the wine! Thanks Aussie, I am so glad that you reminded me that Aussie's have a good name for everything - shorties indeed! Yes, that was the Mallman recipe that I used. And yes, @jonj, it's a good book. The meat is fun but it also pushes the envelope of what you can do with veg. Salad on the BBQ, whatever next?

After watching a chef programme on Netflix my husband decided that he really liked the Argentinian chef, Francis Mallman and his fire cooking. I got the book "Mallman on Fire" to see what all fuss was about. Today I tried his beef ribs recipe. Here in the UK we don't tend to get racks of beef ribs. They are cut individually and we make them in up slow cooked stews. So I was happy to see this familiar cut in Mallman's book even though he cooked them in an unexpected way. Here they are at the start of their journey, on a thick cast iron "plancha" in the KK. I get jealous of all your talk of side tables and cabinets. I have to use my other KK as a side table!! Looking forward to sorting out a proper ODK in the summer. This is the surprising bit of the cook. Here the ribs are, done. They were up to the correct internal temperature after just 24 minutes of cooking - 8 minutes on each "side". My thumb got in the way of the shot of the endives/chicory cooking on the plancha so here is the plated shot once I had taken them off. And we had some roasted sweet potatoes to go with the meal. They came out OK but putting them directly on the coals was just a little tooo aggressive for the skins. So, the quick cook was surprising but what was even more surprising was just how delicious grilled leaves (dressed in mustard, vinegar and oil beforehand), beef short ribs and baked sweet potato were. The Husband said it was an outstanding meal. What more could a girl ask for? A glass of nice red. And it was forthcoming. All good.

Those steaks look nice and juicy. I keep wanting to borrow Bruce's line, bust camera or not, the pictures make you want to pick them up off the screen and eat them!

I agree that this company seems to be particularly incompetent. However, it isn't unusual in my experience. The delivery co for our KKs was helpful but we did need to specifically request a tail lift truck, pay extra AND remind them of the weight of the KKs. All of the information was available to them but they seem not to pay enough attention to the detail that can make or break your delivery.

Thanks all. Given I have to wait at least another two months, a lot of wine and cider will be drunk before I get to eat the results of this experiment!

So, the goose legs have had their time in the cure. The next stage is to hang them for two to six months. We have done salamis and chorizos in the past and have a space, outdoors and under the eaves, where we hang them. I have never been sure about the outdoor hanging, particularly in the summer. I looked up "curing chambers" and found a lot of DIY sites. I skipped those and went on to the professionals. This version was very very beautiful and had the advantage of great German engineering: http://www.dry-ager.co.uk At over £3000 it was also the cheapest of the professional/specialist solutions on the market. Back to the drawing board. I now realised why there were so many DIY sites! The good news is that the humidity and temperature requirements for good meat curing are the same as those in a good wine fridge. For less than a tenth of the price of the (very beautiful) dry ager, which I still covet, we bought a wine fridge and I am on my way with the goose legs. Here they are, smeared in goose fat: Covered in cracked black pepper and coriander seeds: And hanging in their new home: See you again in a few months. The neat thing about modern tech is that we have a little monitor in the fridge and can check on temp and humidity over time. I may put in a small bowl of water if needed. Looking forward to this working. It'll transform my charcuterie making and I will feel more confident about feeding it to others.

Wow. That is beautiful.

Welcome. Look forward to making friends with your new KK. It is a unique experience. They are easy to get into, with lots of options to explore over time.