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


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Basher last won the day on February 10

Basher had the most liked content!

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About Basher

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    Senior Member
  • Birthday June 23

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    BBQ, Fishing, Cricket, Rugby, AFL, Golf, Hiking,

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  1. Happy days buzilo. When does it arrive? Sent from my iPhone using Tapatalk
  2. Tony climb back down that knife roll hole. There’s pretty good picking at the moment- particularly in America. Bruine is that yanagiba single bevel? I’ve been tempted for fine slicing, but not sure I’d control it well. Sent from my iPhone using Tapatalk
  3. Heat wave!... ha, you guys make me laugh... with snow in the background. Well cooked again Tony. Tyrus, thank you for introducing me to the balsamic lamb combination. I could taste that. Sent from my iPhone using Tapatalk
  4. Basher

    Waygu Beef?

    Bruine that’s a great looking cook to match a great piece of beef. Troble, why not indeed, and well done on that sale- very nicely cooked. That photo with the steaks off set to the pan is a winner.... pretty sure Dennis will/ should float that onto Instagram. Why not treat yourself to a better cut, well cooked at home and it’s still cheaper than a meal out. Sent from my iPhone using Tapatalk
  5. Basher

    Waygu Beef?

    Tekobo I seriously got lucky with this. My dad purchased this strip loin for my birthday last year. Embarrassingly between the extended family we ate sooooo much Wagyu, and this was the last 2kg that I cut out and vac bagged it. I had been putting off opening this bag until Troble posted his Wagyu interests. Honestly I thought I would have to toss it. But it was good. Must have had extremely hygienic conditions from culling, carving, and me rebagging. When I cut the bag, it smelled fine, after rinsing, I trimmed less than 5% off every edge. We ate about 250 grams each and my wife has a very
  6. Basher

    Waygu Beef?

    And sliced up I pulled it off the KK at 51c( 123f), then while resting it raced up to 62c( 144f) It was a little higher internal temp than I hoped for. Shouldn’t be surprised given I had it roasting indirect at a pretty high KK temp- 200c(390f) to get a little crust. The crust was good. Plated. As expected after wet aging for 200+ days it was slightly gamey, rich with the melted marbling, not so much blue cheese but heading in that direction. I think I got lucky. Troble with your sides and sauces for Wagyu, you want something to cut through the richness of the melted marble. Maybe acid l
  7. Correct Tekobo. These can travel with me. I can already see my wife rolling her eyes.[emoji849] Sent from my iPhone using Tapatalk
  8. Here’s the new knife roll. 2mm cow hide. Pretty pleased with the result. Each blade is protected by the leather as it rolls up. Sent from my iPhone using Tapatalk
  9. Grillnbrew it’s what’s inside that counts. Not sure who I stole that line from? Sent from my iPhone using Tapatalk
  10. Basher

    Waygu Beef?

    I doubt you will need the butter Troble. You have inspired me to take a piece of Wagyu striploin I have been wet aging in the corner of the cold room. This was left over from what my dad bought for my birthday last year. It’s over 200 days. I was cautious considering it’s age. After cutting the bag it had no bad odour, so I rinsed it, then trimmed all external edges and was left with this above. Salt and peppered then back in the cold room for a few hours while I stoked the KK That’s a Pikes Riesling to warm up for a good red. I’ll post the slice a little later tonight Sent from my iPhon
  11. Two more things..this is an opportunity to play with temperature control, and you might as well cook something...there’s nothing going on inside that shouldn’t be. Sent from my iPad using Tapatalk Exactly. Don’t sweat it Forrest. Fill your charcoal basket, then have some fun with the burn in, play around with your settings, throw some food in to cook. Grab a beer. Every 30 minutes walk around your kk and closely scrutinise/ admire every tile/ pebble. If you see any droplets forming gently wipe it down with a soft cloth. If the tile looks to lift a little apply a little pressure to that ti
  12. Basher

    Waygu Beef?

    I’m looking forward to seeing how you cook those Troble. Sent from my iPhone using Tapatalk
  13. Great photo pequod. Very 3 dimensional. Sent from my iPhone using Tapatalk
  14. Wow, Remi, firstly, congrats on the decision to invest. You are correct in your research and will now be the envy of your mates with their KJ. Don’t embarrass them, the cooking methods are still very similar and you will share recipes and ideas. The KK has far better thermodynamics so what they can do, you can do easier. There are many questions in your post and I may not answer them all. There are several Aussies here- alimac in Perth with Aussie. I’m in Brisbane and there are several more. The best local charcoal is Gidgee wood charcoal. Sourced from south west Qld and I’m pretty sure they
  15. Pequod I dropped into a local astrology warehouse about 2km from work called Sirius Optics. They have the Nexstar Evolution 6 on sale...... I’m still very scared. As I picked the brains of an old fella who told me about his “amateur” setup after 8 years of star gazing, he blew my mind. Not sure I can take this much further. Too many rabbits [emoji235]. Dam you Pequod this is suppose to be a bbq blog! [emoji854] Sent from my iPhone using Tapatalk
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