Basher

Those rib roasts are perfect. Yes Tyrus, reverse flow. Sent from my iPhone using Tapatalk

Front end of the off set. With the Crown oven door……. Maybe some have seen these before? Sent from my iPhone using Tapatalk

Close to finished, from smoker to crusting over the flame. And one of my 3 bros who built the off set. Sent from my iPhone using Tapatalk

All marinated in balsamic vinegar and aromatic herbs for two days….. thanks Syz. Sent from my iPhone using Tapatalk

Here is the Macca wood. And the lamb legs will be cooked over this. A beautiful hot Xmas day. I’ll share some more pics later. Sorry, no KK here at my brothers house. Sent from my iPhone using Tapatalk

Merry Xmas all. I have half a lamb cooking in this today. With some macadamia nut wood. Sent from my iPhone using Tapatalk

Here are a few photos That’s the last of the rump, maybe 3 months under tallow And a sirloin dry aged for about 2 months- I plan to cook this whole in the KK so will post photos and description of the cook and outcome Sent from my iPhone using Tapatalk

Here are my dry aging learnings over the last 12 months. Firstly David, yes, 300kg of beef is copious. Mostly shared amongst friends, some cuts frozen, and plenty of large prime cuts went into the dry ager. I do love the meat out of the dry ager, nuttier, more tender, deeper umami flavour. However, the outside edge of the meat and does need to be trimmed if aged for longer than 1 month. For prime cuts like eye fillets, this can create too much waste.( the dog doesn’t think so). The solution I’ve found is to dry age in the fridge for about 2-4 weeks, then vac seal, or coat in tallow for about 3- 6 months. This eye fillet was dry aged for 5 weeks then vac sealed after being coated with truffle infused olive oil for about 5 months in the fridge. This is starting the tallow coating after dry aging a whole rump for 2 weeks. This rump can now live in the dry ager for another 6- 12 months. Unlikely it will last this long as I plan to slice steaks off it when required and I have some spare tallow to patch it up after slicing. Sent from my iPhone using Tapatalk

Here are my dry aging learnings over the last 12 months. Firstly David, yes, 300kg of beef is copious. Mostly shared amongst friends, some cuts frozen, and plenty of large prime cuts went into the dry ager. I do love the meat out of the dry ager, nuttier, more tender, deeper umami flavour. However, the outside edge of the meat and does need to be trimmed if aged for longer than 1 month. For prime cuts like eye fillets, this can create too much waste.( the dog doesn’t think so). The solution I’ve found is to dry age in the fridge for about 2-4 weeks, then vac seal, or coat in tallow for about 3- 6 months. This eye fillet was dry aged for 5 weeks then vac sealed after being coated with truffle infused olive oil for about 5 months in the fridge. This is starting the tallow coating after dry aging a whole rump for 2 weeks. This rump can now live in the dry ager for another 6- 12 months. Unlikely it will last this long as I plan to slice steaks off it when required and I have some spare tallow to patch it up after slicing. Sent from my iPhone using Tapatalk

Here are my dry aging learnings over the last 12 months. Firstly David, yes, 300kg of beef is copious. Mostly shared amongst friends, some cuts frozen, and plenty of large prime cuts went into the dry ager. I do love the meat out of the dry ager, nuttier, more tender, deeper umami flavour. However, the outside edge of the meat and does need to be trimmed if aged for longer than 1 month. For prime cuts like eye fillets, this can create too much waste.( the dog doesn’t think so). The solution I’ve found is to dry age in the fridge for about 2-4 weeks, then vac seal, or coat in tallow for about 3- 6 months. This eye fillet was dry aged for 5 weeks then vac sealed after being coated with truffle infused olive oil for about 5 months in the fridge. This is starting the tallow coating after dry aging a whole rump for 2 weeks. This rump can now live in the dry ager for another 6- 12 months. Unlikely it will last this long as I plan to slice steaks off it when required and I have some spare tallow to patch it up after slicing. Sent from my iPhone using Tapatalk

Here are my dry aging learnings over the last 12 months. Firstly David, yes, 300kg of beef is copious. Mostly shared amongst friends, some cuts frozen, and plenty of large prime cuts went into the dry ager. I do love the meat out of the dry ager, nuttier, more tender, deeper umami flavour. However, the outside edge of the meat and does need to be trimmed if aged for longer than 1 month. For prime cuts like eye fillets, this can create too much waste.( the dog doesn’t think so). The solution I’ve found is to dry age in the fridge for about 2-4 weeks, then vac seal, or coat in tallow for about 3- 6 months. This eye fillet was dry aged for 5 weeks then vac sealed after being coated with truffle infused olive oil for about 5 months in the fridge. This is starting the tallow coating after dry aging a whole rump for 2 weeks. This rump can now live in the dry ager for another 6- 12 months. Unlikely it will last this long as I plan to slice steaks off it when required and I have some spare tallow to patch it up after slicing. Sent from my iPhone using Tapatalk

Here are my dry aging learnings over the last 12 months. Firstly David, yes, 300kg of beef is copious. Mostly shared amongst friends, some cuts frozen, and plenty of large prime cuts went into the dry ager. I do love the meat out of the dry ager, nuttier, more tender, deeper umami flavour. However, the outside edge of the meat and does need to be trimmed if aged for longer than 1 month. For prime cuts like eye fillets, this can create too much waste.( the dog doesn’t think so). The solution I’ve found is to dry age in the fridge for about 2-4 weeks, then vac seal, or coat in tallow for about 3- 6 months. This eye fillet was dry aged for 5 weeks then vac sealed after being coated with truffle infused olive oil for about 5 months in the fridge. This is starting the tallow coating after dry aging a whole rump for 2 weeks. This rump can now live in the dry ager for another 6- 12 months. Unlikely it will last this long as I plan to slice steaks off it when required and I have some spare tallow to patch it up after slicing. Sent from my iPhone using Tapatalk

Here are my dry aging learnings over the last 12 months. Firstly David, yes, 300kg of beef is copious. Mostly shared amongst friends, some cuts frozen, and plenty of large prime cuts went into the dry ager. I do love the meat out of the dry ager, nuttier, more tender, deeper umami flavour. However, the outside edge of the meat and does need to be trimmed if aged for longer than 1 month. For prime cuts like eye fillets, this can create too much waste.( the dog doesn’t think so). The solution I’ve found is to dry age in the fridge for about 2-4 weeks, then vac seal, or coat in tallow for about 3- 6 months. This eye fillet was dry aged for 5 weeks then vac sealed after being coated with truffle infused olive oil for about 5 months in the fridge. This is starting the tallow coating after dry aging a whole rump for 2 weeks. This rump can now live in the dry ager for another 6- 12 months. Unlikely it will last this long as I plan to slice steaks off it when required and I have some spare tallow to patch it up after slicing. Sent from my iPhone using Tapatalk

Transformed the same house Tyrus, Yes the KK has remained solid with no rust, no leaks. There are a few options to roll the KK into different positions to cook- depending on the time of the day and where the sun is. I was pretty please to get some crackle in that pork belly. I found this difficult to do previously given the humidity held in the KK. Sent from my iPhone using Tapatalk

And the result. Nothing left over Sent from my iPhone using Tapatalk