Basher

Or Troble, you can get yourself a dry aging meat fridge. These two cuts have been aging for 3 weeks, I have a strip loin that’s been aging for 70 of days…… but keep nicking steaks off it. No freezing required Sent from my iPhone using Tapatalk

Great photos Mac, Wobster I had this Parilla Taylor made after searching and being underwhelmed by mass produced poor valued quality. I found an enthusiastic young stainless welder who love bbq and made it for me with a few tweaks- angle grill, removable drip tray, dishwasherable grill plates……. I might have made that word up? He enjoyed the creative design and delivered a great product. Calls himself 2js brewing https://instagram.com/2jsbrewandq?igshid=YmMyMTA2M2Y= Tekobo, I really hope you have/ had a wonderful birthday full of enviable food and great company. Sent from my iPhone using Tapatalk

Sent from my iPhone using Tapatalk

I now have my dry aging fridge set up and will post a photo tonight. Starting with a 5kg beef rib eye. I have preset the temp between 1 deg C and 3 deg C and 75% humidity. Would you change this or does it sound about right? Sent from my iPhone using Tapatalk

How is his proportion of pork to slaw? Thanks KK. That looks good Sent from my iPhone using Tapatalk

Boned out beef short ribs. Soooo tasty. Sent from my iPhone using Tapatalk

Tekobo are they on the England side or Wales side of Ross on Wye? Sent from my iPhone using Tapatalk

Sent from my iPhone using Tapatalk

Excellent cooks here- that’s a lot of cheese. It’s so hot here…. Must be 30c and 95% humidity at 8pm. That’s the new lagotto. Here is a 5 lb rib on the bone. I love cooking on this. Sent from my iPhone using Tapatalk

How very British. Ross on Wye in the beautiful Wye Valley. I’ve played cricket there…..almost Welsh. Sent from my iPhone using Tapatalk

Feeling a bit rusty with this after 12 months without a KK. I It took me a couple of goes to get the KK lit, the crust didn’t rise so I expect my yeast may have deteriorated?? It ended up ok, not great, but ok. Still, it was enjoyable to potter around lighting the fire and prepping the crust……. And plenty of scope to do improve. Sent from my iPhone using Tapatalk

Agreed Tyrus, something like this from last week at Noosa. I forget you northerners may have cabin fever at this time of the year. Nothing worth being cranky about. Light up your KK and take a moment to enjoy the small and great joys around us. Sent from my iPhone using Tapatalk

Pooch to play beyond Jonj’s superb looking cook, I’ve found to slice a whole round of meat into reasonably thick steaks is near impossible while the meat is warm. Maybe there’s two stages to your cook? After spicing the outer edge, kiss it with smoke( and heat to crust the outer edge) from the KK while the meat is cold. Then re chill the meat before slicing it into steaks while you stoke up the fire. It’s the cold fat in the protein that allows a cleaner slice. Once it’s warm and rare, it’s wobbly and very difficult to slice evenly- even with the sharpest knife. No one likes a wobbly rib!! Sent from my iPhone using Tapatalk

How many days aged tekobo? Looks pretty funky to me! Sent from my iPhone using Tapatalk

A dozen Chook thighs These Parilla grills are so much fun to cook on. Light the fire, crack a beer, store the food up high on the rack for some smoke and gentle warming. When the flames die down, drop the grill down low for searing. The theatre is very relaxing. Sent from my iPhone using Tapatalk