tekobo

What a great story. Jasper looks like he was a feisty little dog. Fitting that he should have TWO boats named in his honour. Good dog!

Tee hee. I don't think this is helping the 42 Fund. Just sayin'...

Everything is but a google search away. I can report that amazon.com sell shiso seeds. And I am sure there will be others in the US who sell the plants. It is difficult for anything to be "rare" these days.

Yes, thanks for the tip Tony and also to @MacKenzie for illustrating how shiso can be used with other meals. I have difficulty getting hold of it here and so decided to grow some this year. It has gone bonkers and I don't make sushi often enough to keep up. So far I have used it to make a fresh tea infusion and it is an ingredient in one of The Husband's more unusual cocktails.

Naaaaice Tony!

Great cook Aussie. Some describe farofa as having the texture of sand. I know some people who hate couscous who also say it has a sandy mouthfeel. I think couscous might be a good substitute if you can't get hold of farofa.

Ooooh. That looks lovely Steve M. I think you have helped me decide on dinner for tonight. Steak, beans and chips. Yum.

That looks great @Shuley. And I like that the wrapping worked.

That looks seriously yummy @MacKenzie!

Boo. I have learned a lot from your posts. And I don't do any other "social media" and so can't follow you elsewhere. Hopefully you mean au revoir and not adieu.

Cobalt blue pebble. Excellent choice! And I am sure the 32 will be a great, versatile cooker. Enjoy the wait - you'll be busy once it arrives.

You sure did your wife and your talents proud. Great looking meal.

That looks lip smackingly delicious @RandyS!

Good spot @Smokydave. I had bought half a box of limes and some passionfruit in anticipation of some caipi action. In the end, it felt more like a long drink night so we had a couple of long drinks with muddled mint. No name because The Husband said he made the recipe up but they did contain green chartreuse and, unusually, I actually liked them. I feel obliged to report that no caipis were harmed in the making of this meal. I think there will be many repeats of this cook. I went online and found multiple suppliers of picanha in the UK. Anything from ridiculously expensive imported premium Argentine beef to picanha steaks from the supermarket, Sainsburys. Shows you what I know. Oh well, I had fun doing the butchery.

Now you are confusing me. I was getting used to the idea that an American biscuit was for savoury stuff and that was the difference between them and English scones. This looks like a scone, probably tastes like a scone and...is a scone??? Whatever, they look tasty!

You're lucky that you can find them! I need to find out if any butchers in the UK sell picanha. It would get awfully expensive if I had to buy a whole rump every time we got the shakes for picanha. I think you are right. We ate and cooked a lot of picanha when we were in Brazil last year and not one of them came out as well as last night's. Even better, our friend didn't join us for dinner last night because the weather was rubbish. That means there are leftovers for lunch today. Double hurrah!

@BonFire and @Tangles previous posts on the subject inspired this cook. And what a cook! We have eaten in Brazilian meat places in NYC and all over Brazil. Truly amazing, to be able to replicate the experience at home using a KK. Compared to slicing the meat off the skewer, the following plated picture looks mundane. Served with Brazilian farofa simples and pepper sauce. Tender and utterly delicious. How did I get here? Rewind: Cooked for about 20mins at 230C with tray underneath. Last five minutes without tray. The MEATER thermometer disliked the direct heat and asked to be removed. Butchers in England don't know the picanha cut so I watched this You tube video. Picanha cutting starts at about minute 24. Here is my version: Lump of 75 day aged rump Follow muscle seam to separate out the picanha End product Trimmed up and cut Skewered Yippee! Heaven within our reach.

That looks like a super supper. I have been wanting to try grilled peaches. You've moved that up the list, particularly as they will soon be gone...

Yum. Really tasty looking steak @jonj!

Awww. My other favourite colour! Super. It's gonna be awesome. Do you have any "in factory" photos to tease us with? And yes, dinner would be great. Will bring some meat.

I'd be super happy with that. Delicious looking meal. I hope you win!

Sooooo happy for you @Wahoo! I am trying to figure out how to get to Bali next year to see a 42 but now that I see you have one on the high seas and heading my way, I will camp out at the port and follow it to your house! Great. Really looking forward to your delivery pictures!!!

Hey there John. Welcome to the circle of fanatics. I know that you have researched and decided but I would like to add the idea of having two KKs. It sounds like you cook for a number of people at once and having a second KK really increases the range of what you can do. Low and slow at the same time as grilling, sides, desserts, all come out great on using the KK(s). They are also so fuel efficient and air tight that you use much less fuel than you are used to and you can turn them off just as soon as you are done to preserve your coals for another cook. Also, turning them up for grilling/searing is fast and easy. Did I tell you I love my KKs? Don't forget your non-Dennis accessories. My current go-to's are my MAPP torch, leaf blower (I resisted for ages but they are great for getting the fire going), MEATER wireless thermometer and a super cheap ash vacuum cleaner. Oh yes, and I wouldn't be without my smoke pot. In the absence of a hot/cold smoker from Dennis it is a good, self contained way to get your smoke. Good luck and I look forward to following your journey.

@tony b, we say biscuits, you say cookies. You say biscuits...you mean scones! I had to google a photo of an "American biscuit" to figure out what you meant. Yeah, you can add scones/biscuits to the list of things this versatile pan can do. I think Lodge should give us a cut of their profits.

This says it all @MacKenzie. It took EVERYTHING in your fridge to make that chicken breast taste good!