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

Pork belly and pork ribs So good to be back into the KK after some neglect. And yes, I’ll be a bit rusty. However, the meal was delicious, and the company was fabulous. Sent from my iPhone using Tapatalk

I finally get to fill the dry ager tomorrow. With this big boy. Then I’ll post some more cooks- 330kg dressed.( that’s shy of 700lbs) I’m going to need some ideas on creative bbqing. Sent from my iPhone using Tapatalk

Troble mates grow plenty of avo’s around here. Mulch them heavily and they will return for you. Sent from my iPhone using Tapatalk

Great photos Troble Sent from my iPhone using Tapatalk

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

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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