BalconySmoken

Man that looks good


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I need to stop looking at this forum in the arvo - I am getting hungry now and that looks like it is going to be a whole lot better than what I have coming! I really need to restock my meat!


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Never done a Flank Steak burger before. Looks tasty. What's that light brown sauce? Dare I ask - peanut butter burger? 
 
 

i used to make these for mountain bike trips up to Newcastle; finally tried it out on the KK a few weeks ago. Flank steak mince always wins in burgers! Reverse seared them - bloody good. Just picked up the warming grate for the 23 so will have to do these again soon

I have to give that a go; one of the few cuts here that doesn’t require extending the mortgage

 Ollie coordinates dinner with smoker - what’s not to love!

That looks awesome - I’ll be doing that next Aussie day for sure

I needed fajitas and margaritas a couple of weeks ago after a solid day unpacking. I picked up that gallon yeti when I was living in Austin; buy one if you don’t own one - so good!! Make one batch of margaritas and they last all arvo and evening 

21 hours ago, MacKenzie said:

It's been a long time since I've had baba ganoush,   Everything seems to have turned out perfectly. 

I think if you had ground your own wheat berries the whole wheat ones might have tasted much better or maybe just use a percentage of the flour as whole wheat and the rest white flour.

I’ll give that a go next time

Something different: made baba ganoush, humus and pita bread for the house warming party. Eggplant (aubergine/brinjal) and garlic on the cooker with some coffee chunks, and then cooked the pita bread on there too. I tried whole flour with the pita bread - I won’t do that again as the bread flour ones taste heaps better (photo of that cook in here too)

Yes I am happy with the space and no more clandestine operations. I think I am 90% unpacked so should have more time to sit around cooking and drinking beer

A bit late: but here is how the meat turned out. I have never done a scotch fillet roast before as it always seemed so damn expensive in Australia, but living in Singapore the price at home was about the same as 1 steak here! Happy with the results

I have almost finished moving; the blue beast has been busy over the last month or so - but no time for updates. I no longer need to smoke in secrecy for fear of being fined or arrested!

behold the new home for the beast

I have updated my hacked ikea cabinet with another level of hacked ikea cabinet: easily fits everything in now!

today I am cooking a whole scotch fillet (I think that is a boneless rib eye for you gun lovers)

i’ll try to upload some of the cooks from the last period; had some awesome cooks including dabbling in breads and dips. 

Enjoy the weekend all! Time for a beer whilst this cooks

On 5/4/2019 at 6:45 PM, ckreef said:

Totally agree with that. I've never had a problem with low-n-slow in the KK, even going off riding the motorcycle for a few hours during the day while doing a low-n-slow. I always got back home and the temperature was basically where I left it. 

 

The main goal is using it with my Oval Jr Go setup when I take that on vacation. Would love a more set it and forget it for that situation. It's sort of an added bonus that it'll also plug right into the KK. 

 

I wonder has anybody used a controller and the cold smoker at the same time? My KK only has a Guru port but I'm going to call Dennis and see about getting a cold smoker retrofit kit to add a cold smoker port. 

 

I have the cyber q cloud and the smoker attachment. They both work great. This cyber q is my second one - the software is heaps better than the older version and to monitor your cook from outside your property is much easier (no more port forwarding). The smoker attachment works fine with cyber q in place. I was worried initially that the fish pumping smoke in may screw with the fan for the cyber q but it works seemlessly together.

my only complaint with the cyber q is it is ancient technology that needs an update. You mention a battery above - that’s my main bugbear. It will run off a 12v battery fine; just use a motor cycle battery (or even a car one)  or something like that for some reasonable Amp hours. It has annoyed me enough I have decided to make own controller with an esp32 that will run off batteries and as a bonus hook into Apple home kit for the ultimate in lazy cooking; hey Siri, how’s my meat? I hate the need for an extension cord to run the smoker - if should be rechargeable, and shouldn’t be a big ask as the KK is so well insulate the fan hardly runs. A tip for it; when you are warming up, leave the valve on the cyber q open all the way and as you approach temperature close it off to about n25%; you will get to temp quicker and then have more accuracy at temp (and not overshoot)

39 minutes ago, Aussie Ora said:

Whoo hoo looks like we are in luck stay tuned

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Sounds like you guys like this stuff: so you recommend? If so I’ll try to order some to my Sydney office and pick it up when I am back next. 

My Daughter got to choose dinner - I was satisfied with her choice!

I may have mentioned this before, meat is outrageously expensive and simply insane when you go to the best butcher for the ribs! Bloody good but I won’t be doing that again for a while.

Ribs cooked before glazing

home made sauce ready to go from last batch

dinner is served and although Jazzy wants some ~ no ribs for her! She wasn’t impressed

That looks awesome!

I have been travelling for about a month, and last night the girls went to see Ed Sheeran at the last minute which meant I was home alone. What better way to enjoy the peace by grilling some chicken I had in the fridge alongside some asparagus/sweat potato/tomato/kale salad (with some ginger/garlic/soy/sesame/honey salad dressing I concocted).

simple but delicious ~ fridge foraged dinners are always surprising 

One of the first pieces of advice we give noobs is to go out and buy a bigger belt! 

Thank you everyone I appreciate the compliments.
 
The timeline was sort of critical because I didn't want to eat dinner in the middle of the night. Before I started I came up with a work flow (in my mind) that would get everything accomplished without rushing. I stuck to my work flow and pulled it off in the anticipated 3 hours. 
 
Critical to that time line was properly managing that baking stone. It's 7/8" thick and takes a good while to heat up. 
 
That Chicago pan doesn't look all that big in pictures but it's huge for 2 people especially being as thick as this pizza was. Sunday we ate half the pizza. Normally I would take the leftovers to work on Monday. Since we had a full half pizza left we figured we would eat it Monday night. I brushed ghee all over the crust (bottom, sides, and rim). Threw some more mozzarella on top along with some pepperoni, popped it in the (dare I say) oven. Awesome leftovers. Note that pan I used to reheat it is my Lloyd's 10"x14" grandma pan. 
 

 

 
 
 

Nailed it - well played on first cook!


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Bloody hell that looks good - I need to stop reading this forum; too much goodness to try out is not helping my belt size!


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As if you would care lol

Outback Kamado Bar and Grill

Here is the rest of the day, It was as epic as planned and more importantly I didn’t get security up asking about a smoker and I checked with some neighbours and they couldn’t smell it. Stealth condo smoking is here to stay!

Today has been a long day; I will update again when the Guinness and Jamison’s has worn off. Till then trust me, Irish wives will make your life shorter but the food is great and so is the banter. 

Sláinte

Update to come shortly - I am well into to my “Last” pint for the “last” time. Epic day


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