tekobo

I am more worried about death and taxes. Once the old people who collect coins die off there will be no one to sell them to. I will ride out Brexit, move to a tax free haven and then sell, sell, sell before the Millennials take over the world.

If you were old enough to have one @Bruce Pearson, you would know. On that basis, not wanting to corrupt you, I won't explain about adult beverages. Cherish your liver, I might need it one day.

I went on to eBay straight after I posted my photos here and found that the sought after coins were not quite as valuable as I had been led to believe by the internet hype. That said, most are worth at least £7.50 each. I never realised that £2 coins from as recently 2002 could be worth more than their face value. Plan of action: 1. Smile and thank greengrocer for alerting me to this interesting and potentially lucrative wheeze. 2. Take all the standard £2 coins to the bank. Invest the total in premium bonds. 3. Hang on to the non-standard £2 coins and look out for more. Maybe one day in the future they will make me rich. All good.

Oh yes!

Chicken always used to be lower down on my meat choices but since I got a KK it has shot right to the top. Your cook looks good and has reminded me that it is already three days since I last ate chook. Must rectify that.

Just in time for the Abba reunion I have discovered something really cool about my money. I have been saving £2 coins for years. The pace has slowed recently because we use real money so rarely these days. A week or so ago I thought I really ought to count up the coins to see how many I have. I counted and weighed the first ten coins and then twenty to callibrate and then weighed the lot to see how much I had. £562. Hmmm. What to do with it? I can spend that easily with a few clicks online but spending real cash feels like a greater responsibility. First candidate was a medium Korin and some Binchotan but I am not sure if that is quite symbolic enough. No decision made yet. In meantime, I happened to mention my piggy bank to my greengrocer. His shop is one of the few places where I still spend and receive coins. He told me that some £2 coins are worth more than others. My curiousity was piqued and I found an article online this morning: https://www.thesun.co.uk/money/3524236/rarest-most-valuable-2-pound-coins-designs/ What fun, searching through my pile of coins. I wasn't aware of the different designs and the stories that each represent. The majority of my coins are the least valuable. But I have a number of different designs across the spectrum. And one of the most valuable on the list. This £2 is worth £40. I know this has nothing to do with KKs but I was so excited that I had to share this with someone and you were here. I like playing with money.

Ha. That made me competitive - I wanted your target time so that I could beat it! In reality I generally have things to do while the KK warms up and don't need to rush.

Yes it does. Like I said, I need to chill.

Looks like you have picked out something that is just right for you. Looking forward to seeing your shelter progress. In the meantime, you had better get out there and win some competitions!

Thank you all very much. I used a modification of @Drew's method - kept the pink paper I had already wrapped the brisket in and put it in the oven to keep it warm. It turned out very well. In fact our neighbour's 15 year old daughter was so mesmerised by the meat as I sliced it that I had to repeat the question about how many slices she wanted. I like @tony b's method of wrapping the joint in a bath towel to keep the brisket warm and I definitely want to try @Tucker's more predictable method. The funny thing about trying so hard to make sure that the meat was ready bang on time was that, of course, my guests were not. Reminded me to chill...

Thanks for the really prompt response @Drew. My guess is that your briskets are a lot larger. This one came off a breed of cow called a Dexter - they are cute, relatively small cows that taste very good. I will accept that I will lose the bark and report back on how it eats later.

Every other brisket that I have cooked has ended up with a long stall. This MEATER graph from last week's (small) brisket cook illustrates it well. The green line is the ambient temperature in the KK and the purple line is the internal temperature of the brisket, temperatures in Celsius. As you can see, i broke the stall by increasing the temperature at the end. I am cooking lunch for the neighbours today and I had originally planned to get up at 4am to start the fire and put the brisket on but then decided that starting last night would be a better idea. It was a chance to have the time to ride out the stall and find out how long that takes. Well, what happened to the stall? It all cooked super smoothly and was ready at 4:45 am with no intervention from me! Double boo! I had to get up early anyway AND I now have a brisket resting that won't be eaten until about 1pm. I wrapped the brisket in pink paper and put it in a cooler. Will it last until 1pm? Should I put it back on the grill later in an attempt to re-set the bark? Any advice welcome please. Back to bed now!

Definitely going to give this a try. I too am doing a (relatively) low carb diet but, happily, have allowed myself one pizza night a week. Great fun for trying different doughs although The Husband is getting a bit frustrated with the less successful ones and just wants an improvement on the first one that he thinks was the best so far. Hoping the Chicago Thin will give him something to smile about next week.

I have not ever needed to use a blower. I just open the vents, light one or more spots using my MAPP torch (purchase down to @tony b suggesting ti!) and wait about 15 mins to make sure the fire has started and then up to an hour for full warm up for most cooks. Thanks to this post @MacKenzie, I understand that the blower could save me some fuel in my torch. I am not sure if that is worth it, given my gas canister seems to have lasted forever. Do you get to cooking temperature significantly quicker? Trying to help @Bruce Pearson save some money and cupboard space!

Wow, it has been a really productive week. The WFO looks great in-situ and I am so excited about the food bit. Roll on pizza night!

Tee hee. Your daughter and dog look so patient - not! What fun. A really beautiful KK. Welcome and welcome again!

I think it is called a boning knife. It sharpens well and is a bit flexible. Good for "parting" (word I learned from @Bruce Pearson) a bird.

Another KK shopper snagged! Nice looking cook. In over seven years of owning a sous vide machine, I think I have only used it a maximum of ten times. It is great on Southern fried chicken wings but I am loving my KK for wings now. Will try a thick steak like this sometime soon to see if that kick starts my enthusiasm.

This is the most delicious ugly picture you will ever see. I promise you. The goose legs from my earlier posts had been curing for about two and a half months so it was time to give one a try. This was another husband-and-wife-stand-at-the-kitchen-counter-stuffing-your-face wonder. It was genuinely transcendental, standing there with a slice of goose in your mouth, chewing, letting the meat and fat meld and savouring the fabulous flavours. And then there was one. I plan on leaving the second leg for a few more months to see how it matures. The guy who posted the original recipe said he'd hung his for six months. Patience is a virtue, patience is a virtue, patience is a virtue... I cut up goose number two and it is now in the curing process. I soaked one breast in whisky and will smoke it as before but this time I am trying this recipe for the second breast: http://ladyandpups.com/2013/06/10/gateway-charcuterie-goose-prosciutto-eng/. The breasts will be ready in a week but we will have to wait rather longer for the legs. We now know it is worth the wait.

Others more experienced me will advise you on the cooking bit. From me - a very warm welcome to the 21 Club!

I rely heavily on your "laziness" @ckreef! That post of yours where you ran your KK for many cooks without cleaning it out made sure I don't fuss about getting all the ash out after every cook. Free the masses from needless toil!

Yeah but Mac is XXX-rated. Come on, close ups of layers of carb, succulent meat and unctuous sauce. There should be warnings posted in advance. Don't look here if you want to resist using that extra hole on your belt!

Mac, really! Stop with the food porn. I am so so hungry now!

Yummy! Your poker friends will either soon be contributing to your KK costs or buying one of their own if you keep on at this rate!

Thanks all. They both love to eat and the added dimension of feeding her a long lost cut was great @Bruce Pearson. @amusedtodeath, I was laughing out loud most of the time - she tells some very bawdy jokes! @MacKenzie, I was planning to use the one KK but the brisket stalled for ages and so, in a panic, I lit the 23". Didn't need it in the end. I broke the stall by raising the temp in the 21", pulled the brisket when it hit temp and while it was resting I cranked up the 21" for the chops and turned off the 23". First World problem - how many KKs shall I light today???