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Slate Blackcurrant Watermelon Strawberry Orange Banana Apple Emerald Chocolate Marble
Slate Blackcurrant Watermelon Strawberry Orange Banana Apple Emerald Chocolate Marble

Basher

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Basher last won the day on July 24

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About Basher

  • Rank
    Senior Member
  • Birthday June 23

Profile Information

  • Gender:
    Male
  • Location:
    Brisbane
  • Interests:
    BBQ, Fishing, Cricket, Rugby, AFL, Golf, Hiking,

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  1. Great setting to cook amongst the flowers BOC. We r moving out of home for 3 months while the next renovations get underway so old habits have been a bit disrupted. I did however manage to sneak in a cheeky beef rib slow cooked over 7 hours. I rigged up the Smartfire for a 120c (250f) cook and then took the boys to play rugby. Returned 2 hours later and the temp was rock solid at 120. I threw a few frozen snags in for the last 2 hours and they turned out delish. Sent from my iPhone using Tapatalk
  2. That’s the way to do it Bill. Well done. Sent from my iPhone using Tapatalk
  3. Close your eyes if you like a fine blade. A mate gave me his favourite knife and asked if it could be fixed. This was after 5 minutes with the work sharp belt sharpener. If another 10 minutes was spent on this, I’m sure the blade could be ground to be more even, however, this will do given the previous state it was in. He can bring it back in a year after he hacks it up again. Sent from my iPhone using Tapatalk
  4. Remi pizza cooks burn the most charcoal, even though the cook may only last an hour. Definitely fill the basket. Once everything has soaked the heat, maybe wind your top down to about 3/4 turn open so all the heat isn’t just drafting through the oven. Sent from my iPhone using Tapatalk
  5. Interesting Johnny. The old gravlax salmon recipe has weight put on the salmon while refrigerated in a pot to push the liquids out of the protein. Ultimately it’s the salt that draws the moisture out. I’ve started vac sealing the salmon and putting it under a box of beer. After 2- 3 days 90% of the moisture is drawn out. My butcher sells a pineapple cured ham vac sealed with instructions to boil it…. No way, rinsed then cooked in the KK this ham is delicious. Could kosher salt replace the salt Peta? I’ll be interested to see how this looks. [emoji106] Sent from my iPhone using Tapatalk
  6. Basher

    Chimichurri Brisket

    Wonderful Tekobo. Thanks for posting. Sent from my iPhone using Tapatalk
  7. Nice looking cooks by everyone. Tony was yours delivered or was it take away?…… no cooking pics! [emoji33] I’m feeling inspire for more chicken! Sent from my iPhone using Tapatalk
  8. Perfect Remi. Well cooked Sent from my iPhone using Tapatalk
  9. Well done Mac, Troble, snake. Gotta love the home grown Mac. The same way you gotta love beetroot on a steak sandwich. And hot english mustard with pear! The steak was pretty good too. Sliced thin. Sent from my iPhone using Tapatalk
  10. PWK if you do find one for sale nearby, transporting it is another conversation. It’ll be important to have a solid box or right size brick placed under the centre to take pressure off the legs. One or two 2nd hand KK’s float through here each year, they are few and far between. Sent from my iPhone using Tapatalk
  11. I hear you Johnny on keeping it low tech. That’s partly why cooking over fire is so enjoyable. I mostly used a MEATER plus for the first 12 months as I love the roti cooking. This was to learn the settings = temps with the KK. It worked as I soon learnt where the settings needed to be…. and they are so consistent. About 15 months in I purchased a Smartfire unit for cooks longer than 6 hours so I could set it and head off to kids sport and other things. In saying that, hovering around the house for 6 hours and checking on temps can be very therapeutic. It gives me a chance to stop, and read or
  12. Thank you Tyrus, I’ve been saving some grolch bottles for exactly this. Sent from my iPhone using Tapatalk
  13. All that wood is going to give you a hell of a big fire. The food looked good Sent from my iPhone using Tapatalk
  14. Now we will all start cooking pizza again. Thanks Troble. This time it was all my own food. A crayfish tail grilled with grilled radicchio lettuce aka Lennox hastie style with a squirt of olive oil and salt. The little tommies were tossed on the grill at the end. I grilled the cray at high direct heat flesh down and nude( nothing on it), then flipped it over and placed at a higher level( cooler) and drizzled melted butter with a fresh ground herb and spice mix and also chopped dill and let it slowly cook in the shell. I’ve cooked a few of these now and this method is definitely best. Each t
  15. Johnny I’m looking forward to seeing those cured meat photos and understanding how you go about this. Sent from my iPhone using Tapatalk
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