BonFire

CG was nice fair bit of marbling and melt in your mouth, one mistake i made was putting salt on the fat-cap...which is a no-no Thanks for the tip MacKenzie, its happened twice to me now...the 1st time i yanked it out, the pineapple ended up on the floor Cheers Tony, will give MacKenzie's tip a go 1st

give me a min or 2 for foto 3 pegs, 2 end ones held it in place once you slide them into basket

So i had done this twice on the BigJoe and everybody loves the Brazilian way. Made the chimichurri the night before, finely chopped not blended. Set up the basket with basket splitter pieces and SS pegs (don't tell the missus) 2 chunks of Pecan 1 of Jamwood Got the rump cap out and prepped it with 2 different salts Then onto the fire, was thinking 350f for about 45mins before i take the 1st slices, but now realise because meat is farther away need to up it to around 400f next time Sorry about the poor lighting and missing the money shot.....but had trouble popping out the roti-spit, i think something expanded with the heat and had to get out my pliers to crack the Blue Locktite so i could screw it back to get it off the flame. Oh well...next time But it was delish

Ripper, will be waiting for the unveiling soon

Done some beef ribs in a Marmite+butter rub a couple of weeks ago....not bad, bit salty for my liking

Ive changed my mind i will take a spare Steve thnx.

Cheers, I've still got around 90mtrs of it left which will see me through for a while, try some of those wood chunks on that brisket if your still cooking today, winter seems to have finally made an appearance

There's a reason why Vegemite is sitting above Marmite

Thnx Steve but all good, might see if they can do the same for me, good to see them do the right thing

Hey Aussie.. nice looking cook, did you go through a stall with the brisket, i done 2 pork shoulders 1.5 kg's each Xmass just gone on BJoe, one took 2hrs longer to get there. Do you wrap in paper and foil at the same time (did i read that right) I got a huge roll of pink B paper online last year (if anyone wants to know i can dig up where i got it)probably paid too much for it, dunno. Also saw a packer brisket at the local supermarket during the week Gilberts around 5-6 kg, things are slowly changing for the better

Thnx Tony, should've waited...oh well, been throwing money around since i stopped smoking

I've already bit or should i say been bitten, just out of curiosity tony what are they charging for shipping within the US

Whew glad thats the case, am having the same problem with the Flameboss 300, their fan is a no go on the KK, i emailed them (Flameboss), they wrote back saying they are working on a prototype for the KK (there you go Dennis) so i just ordered one yesterday (medium pit viper fan) from the Guru boys, don't know how many times i'll get it out to use...but at least its there to use if i ever need to. I was using it one day with an ex of mine (BJoe) while waiting at the dentist, monitoring some pork ribs, worked a treat, aint technology grand...until the next solar flare anyways

Looks great, I salted meat using coarse sea salt and whipped up a chimichurri sauce to go with it. I didn't need the forks when I done mine on the BJoe, going to be doing a picanha this weekend for family and friends

My grandson wants chicken wings wifey=picanha I like pizza, my daughter would never forgive me if she saw one of the 3 little pigs in there

Still working, but got a couple of weeks off starting this weekend. Now that’s the dilemma, what to cook....can’t wait. Pics will be posted

Trying to do a test run with roti spit, but won't fit. All good found my answer

Gonna be a beautiful morning to go with a gorgeous mother’s day

You do know I’m looking up to you mate, so whatever it takes for that killer cook....I’m in

Hey Aussie those ribs from the fella in Safety Bay....look killa

Those tenderloin's.....wow

Forgot to mention the temp control is amazing, compared to the Big Joe it is so intuitive and responsive it reminds me of my younger days when i once owned a 1970 428 Cobra Jet Mustang and my 2nd car was an 65 XP Falcon.....would jump out of the XP and into the 428 and say to myself, yep....this is where i want to be, OMG do i miss that car and the 70's

Sat around 400 for the 1st hour then brought it up to the recommended 550F, went and checked after the last post and found 2 tiles lifted, one went back no worries the other keeps coming out, i'd say its still venting. Also finding a few white spots which i presume is the solvent seeping out, using Aussie's tip and cleaning them off with the Magic Eraser. Owners manual says 4-6 hrs at 550F Then raise it 50o for a half hour until you are up to 650o for 2 hours. Anybody advise, do i need to re-grout around where the tiles lifted and if so can i do it after its cooled down.....thnx

Up before sunrise, full basket, beaut day unfolding and been holding steady at 550F for 3hrs so far like a champ. Solvent venting underway,....it does have that acrylic paint smell With Magic Eraser at the ready. Sorry folks just doing the burn-in today, got work commitments this afternoon