tekobo

I've been waiting for the final shots. They look great. Interesting that you say that flavour was altered by this method of cooking. I will watch with interest as others experiment with this method. In the meantime, I will take baby steps and focus on learning spicing and smoking techniques.

Delicious looking cook. The MEATER is great, when it works. Do any of you have problems with getting it to connect? Drives me mad, jiggling it about to get it to respond. Solved the range problem by daisy chaining with a spare phone. The spare phone sits outdoors next to the KK and I connect to it via wifi. That works really well.

Doesn't anyone else think this is sacrilegious? You call crisps chips and then try to reproduce a beautiful beer in a snack? You people!

Thanks @tony b. That sounds great. Until Tyrus made his proposal all that was at stake were my fan hopes and dreams. Now there is food involved, the stakes are much higher!

Ha ha. I bought the beer can chicken insert for a friend's Christmas present - as a joke. I was going to ask him if he still had it but it sounds like you think that is not such a good idea!

I think that is what is officially known as food porn. Oh yes!

Of course. The good news for me is that Philly have demonstrated that they can hold it together as a team, even after losing their star QB. The bad news is that the Pats have got teamwork down to a T and have done so for years. May the best fan win.

You Pats fans are so sure of yourselves. Well, I've backed Philly through thick and lots of thin and I am looking forward to a regime change.

Is the pope Catholic? You're on! I have just the spice to send to you but I am not planning on losing. My knowledge of US spices is limited to Old Bay, Tony Chachere's Creole seasoning, El Yucateco chile habanero hot sauce and La Morena chipotle peppers. Great if you have something that will expand my horizons beyond this mainstream selection. Mum's the word.

Ha ha. What killjoys y'all are.

Sounds good. Looking for my perfect Super Bowl night snacks. Jerky might be good for keeping me awake after half time

Go on, you know you want to! Search for Fergus Henderson, devilled kidneys.

I agree, it is much quicker to peel prawns by hand but when I am cooking for others the Ezy Aussie helps with getting rid of the black intestine that some object to. I think it just adds to the flavour

Your post was a great reminder of that wonderful shop. I used to live in Sydney and, while I couldn't/didn't haul a whole barbie back to the UK, I did buy my first (and only!) beer can chicken insert and the Ezy Aussie prawn peeler there. I used the latter just the other day, still going strong after all these years.

Welcome @BonFire! I'll open the bidding as someone who had this dilemma relatively recently. Everyone said that two was better than one and @bosco did a number on me, literally, by comparing the costs and telling me to "bleed once". I love having two KKs - it makes it possible to grill at high temps in one while smoking or roasting slowly in another. I know it sounds like an extravagance to have two running at once but the responsiveness and fuel economy of the KKs means that it is really cost effective - once you've paid out for the KKs that is! Having said all that, if I was to only buy one it would be the 32". Those who have them talk about being able to just cook on half the KK with the split basket but you would also have room to expand when the kids descend on you. Good luck. It's going to be a great journey.

I ended up eating something you would probably hate. It was devilled lambs kidneys on toast. Nice, soft and yielding on gravy soaked toast. Great for a winter's evening.

That's a really awesome contraption and a great looking result. I had fun "adding to basket" on the Barbecues Galore site, knowing full well that freight and tax from Australia would make it all unaffordable. The fun bit is that they don't even acknowledge that anywhere outside Australia exists! It was a nice fantasy while it lasted.

Not fair! You're making me really hungry and I am having enough trouble figuring out what to have for dinner without all this extra input.

I can just imagine their chewy sweetness. Very nice. What cut of beef did you use?

As someone who only recently got her KKs, I can tell you it is an awesome feeling when you fire one up for the first time. And it only gets better from there on in.

Sounds like a meal that just keeps on giving. Tasty looking.

Oh yes! I now know how delicious that must have been, ring or no ring! Any verdict on the comparison with your previous, non KK brisket cooks?

Thanks all. I mustn't forget to give credit where credit is due. The interesting tofu, mushroom and scallop dishes came from a Japanese lady who taught me how to do sushi and cook Japanese. Her name is Reiko Hashimoto and she has since published a great book called Hashi so I no longer have to rely on my food spattered notes. The rest came from the Japanese Grill book that has been recommended elsewhere in this forum. It is a real eye opener and I look forward to exploring all the fun ways that the Japanese make grilled food good.

One of my best friends asked me to cook Japanese for her birthday. I know she loves tempura and that she wanted me to cook her favourite, black cod, but she got none of that. Instead she, and our other friends, got a KK adventure. It was fun to do and really delicious on the night. No plated shots and there would have been no shots at all but for the fact that one of our number is young and took these photos for one of those social media sites - Snapchat or Instagram or something. Started with a drink from my favourite bar tender, The Husband. It is from the PDT book and uses red pepper and shiso. Unusual and really delicious. Here's how to make tofu delicious. Smear it in white miso, add chopped shiso to some and ground up black sesame seeds to others and grill real hot on the KK. Throw in a bit of seafood. We live near the sea and the local fish market did us proud with some super fresh fish. We were going to try to do lobster sashimi but the weather had been too bad for lobster fishing so we got some langoustine instead - super sweet raw. I know this all looks expensive but it isn't in the small quantities you need for each course and when you get your stuff from the source. The Japanese grill book says to throw the clams on the grill. I wasn't so brave and used my tagine instead. So good. These baby squid were marinaded in soy sauce and we lost a couple as they dropped between the bars at the start. Cooked super fast - 2 mins each side - they were a delight. One of our number loved the charred one I was able to rescue from the coals! For the eagle eyed amongst you, the crud on the bars is from the prawn course that we don't have any photos for. Broke up all that fishiness with a bit of mushroom. And finally, a spicy sizzling scallop dish to finish. Thank you KK. It really was fun to do and eat. Everything had to be done quickly, reliably and on point and the KK did not let me down.

@Aussie Ora, your KFC chicken looks much much nicer than the soft pappy stuff that our local KFC churns out!