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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 October 9

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About Basher

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    Senior Member
  • Birthday June 23

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

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  1. Troble the spuds just had a little olive oil over them after rinsing. Salted after cook as I find salt before can draw moisture out and changes the texture once cooked. Placed around the edges so they were not directly over the fire. Lamb noisette is rack of chops sliced off the bone and wrapped up. Maybe you call it a boned out loin roast. It’s a quality cut- uniform in shape with the fat layer on the outside so perfect to reverse sear and my wife doesn’t really like bone. Sent from my iPhone using Tapatalk
  2. Here is the shoulder cap. Tasty. If I had to choose, I’d run with the noisette. Braai I have been playing around with this perforated cast iron dish. Fresh mint leaves, or spinach with whole cloves of garlic roasted in this dish alongside the meat and they make tasty chips with a concentrated green flavour- the garlic infuses into the greens. Layers of spinach with whole cloves is best. The mint is ok. To this above, from this below. Pretty simple and kinda like a green Biltong. Sent from my iPhone using Tapatalk
  3. The lamb noisette was sensational. The fat on the outside rendered beautifully. I rolled it around the lower rack for 7 minutes with the dome reading 150c. (300f) I’d call that medium. Inside was very tender. Here it’s plated. The mint chips are very subtle. Worth trying. I’ll leave the shoulder wrapped with a little stock for another hour. Sent from my iPhone using Tapatalk
  4. Lamb noisette salt and peppered and lamb shoulder cap marinated in truffle balsamic vinegar, mint, cumin and chillie. With spuds. The shoulder went in at room temp, noisette was 2c( cold). I’ll reverse sear both but leave the shoulder cap on longer. Sent from my iPhone using Tapatalk
  5. Here’s one to look out for. I’ve used it heaps to turn leafy greens into crisp chips in the KK. That’s with some fresh mint to sprinkle over tonight’s lamb. Spinach and bok Choy with garlic cloves have also proven tasty Sent from my iPhone using Tapatalk
  6. It’s parked up at my brothers house. Sent from my iPhone using Tapatalk
  7. Aussie I have a Moto Guzzi...... for sale. While riding I’ve had bees blow into my face and sting my cheek. By the end of this ride my left eye closed up. Also had palm nuts flick up from tyres on the M1 while doing 100km/hr and crack my visa. I’d hate to think how this played out with an open face helmet. Anyway, it’s a lot of fun. Stay safe. Sent from my iPhone using Tapatalk
  8. Nice company to the salmon Tyrus. I have been rediscovering Rieslings over the last few years and really love the dry Riesling. If you can source a Riesling from The Clare Valley, grab it. They are all good. Unlike the goon we used to buy when we just hit legal drinking age.... horrible sweet boxed wine in a silver pillow. Have you ever played Goon of fortune? Too late to start if you haven’t. https://en.m.wikipedia.org/wiki/Goon_of_Fortune Young folk across Australia are still waking up in the middle of a paddock, in summer with a silver plastic pillow- once filled with Riesling and now blow
  9. Beautiful kitchen Paul. So much cupboard space and I love that Wolf oven..... shame you don’t need it now that you have a KK.[emoji2960] My mum and dad lost our family home to a fire 15 years ago. It was very traumatic for a long time. My parents built this 5 bedroom log cabin on 15 acres in 1977. My 3 brothers and I grew up in this house with a lifetime of memories. Burnt to the ground with absolutely nothing left. I am not sure if they have ever fully healed from this experience. This Xmas will be the first since the fire that we will all spend it all together- in my new back yard and the KK
  10. Eggery Jon and Mac have described good methods. It sounds like your cook is all about catching the drippings? If you want to forward sear and catch a heap of jus, get your dome temp to about 350f and stabilise here. The fire should be well lit. Place your lower grilling grate in and grill the outside of your roast. If the dome reads 350f, it’ll be 700f lower down at the grilling level. Remove once you are satisfied with your charting and put the middle grate in, place your tray( I’d have 1/2” of water in the tray) on the middle grate. Then main grate above it and the roast back on the main g
  11. I’m interested Jeff I how this turns out and what else is used. I have used macadamia shells successfully. Currently going through old fruit tree cuttings from carambola and acerola cherry. These are twigs really that I cut up. I guess it would be about ensuring the pits were well dried out. Sent from my iPhone using Tapatalk
  12. Yes I did tony. How many bevies will be required for a 42” burn in? I think a lot. Sent from my iPhone using Tapatalk
  13. Welcome chefmush If you are referring to the burn in, fill your charcoal basket and slowly build heat up to about 300c and hold the temp for - few hours. Search this blog and there are plenty of tips Sent from my iPhone using Tapatalk
  14. Rok you are living an interesting life. I once sat with a friend in his garden shed on the edge of The Forest of Dean where he had tapped a 50 gal oak keg of home made cider. 2 pints later i struggled to walk in a straight line. Good to hear the backyard scrumpy remains alive and well. Sent from my iPhone using Tapatalk
  15. 3! Wow...... but there are 7 days in a week! Now it’s all about the tile/ pebble colour choice. Sent from my iPhone using Tapatalk
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