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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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Everything posted by Basher

  1. I’m visiting a mate for his 50th in Port Macquarie. Putting an 8 rib fillet standing roast on the gasser tonight. Great cook Troble. There’s an Italian restaurant near renowned for its beef ragu. It looks exactly like yours. I’m betting yours will taste better with a kiss of smoke. Sent from my iPhone using Tapatalk
  2. These bugs are hard to beat Aussie. Cold Bugs and prawns and hams are our traditional Christmas Day lunch. I Wouldn’t be knocking back Marron if we could get them Sent from my iPhone using Tapatalk
  3. Paella This is such a fun way to prepare food with friends. And watch it transform. And the locals really enjoyed the spectacle. Sent from my iPhone using Tapatalk
  4. 43c Aussie, that’s boiling. Enjoy the beach, we are trying to keep cool on the Sunshine Coast. Not as hot as Perth. Merry Xmas all. Sent from my iPhone using Tapatalk
  5. All you Brits out there have pretty good access to lamb. Try lamb marinated for a night or two in balsamic vinegar. The acid in the vinegar renders the fat into a lighter caramelised very tasty cook. Add the garlic, rosemary, mint if you like these aromatics. Sent from my iPhone using Tapatalk
  6. Great looking bbq area silkx Sent from my iPhone using Tapatalk
  7. Troble that is one of my favourite meals, and you have paired other dishes with this beautifully. I hope you enjoyed…….. I am very envious. My freezer is building with lamb and venison for my return to the KK hopefully in Jan/ Feb. How good is the balsamic with lamb?( I learned this pairing here from Syzygies) Sent from my iPhone using Tapatalk
  8. Sorry, no cooking photos. Hoping to be back in the kitchen by feb……but back KK cooking mid Jan. Sent from my iPhone using Tapatalk
  9. Finally our state borders are opening and we can visit our beach… South Golden Beach. 1 hour south of Brisbane. Nobody else on this beach…… except 1 man and his dog. So good to be back here again. It’s 10 minutes south of the Queensland/ NSW border that only opened up recently. And finished the day with a G and T sundowner. Sent from my iPhone using Tapatalk
  10. AAAsh spit roast porchetta on the KK is superb. Here are my tips. 1. Charcoal to front rather back- this heats the KK wall more evenly given the position of the flu is towards the rear. 2. Place the lowest grill over the charcoal to rest a drip tray on towards the end of the cook. 3. Keep the the temperature low- medium to reduce flare ups. 4. Half way through the cook if there are flare ups, place a small drip tray on the bottom grate to catch the fat and reduce flare ups. This can remain for the rest of the cook. Enjoy….. I’m very envious. Sent from my iPhone using Tapatalk
  11. Sent from my iPhone using Tapatalk
  12. Here is another one for you Pooch. I have a fridge full of venison and no bbq so this made me laugh. Sent from my iPhone using Tapatalk
  13. Looking good Troble. We won’t be back with our kitchen operating until Feb. That’s our kitchen on the left!! Sent from my iPhone using Tapatalk
  14. Thank you Troble, yes, as the project gets closer to completion, I’ll start getting more excited. Sent from my iPhone using Tapatalk
  15. Nicely done Jeff. That fire looks easier to manage, quicker to get to cooking stage, and less wasted fuel. I am sooooo missing my bbq’s. This is my house at the moment. The KK and the Parilla are locked down in the back yard. The Parilla was mostly used when I exited, however, it was also the newer toy so it will be interesting to see which bbq I gravitate towards when I return. It’s been 2 months away and hence not many posts. Hope to be back by Xmas with a new garage and kitchen- not that I’ll use the kitchen much with the bbq’s needing some cooking attention. Sent from my iPhone using Tapatalk
  16. Awesome mcjudsten. 2 extremes right there. Break in cooks? A lamb, a goat, a cow? Sent from my iPhone using Tapatalk
  17. Troble I’d say your birds have been sitting in a bath. All poultry in Australia has to be rinsed in a chlorine solution then rinsed again to kill salmonella. Health regs. I’m not sure if this happens elsewhere. The bottom half of yours seem more waterlogged than the top. Sent from my iPhone using Tapatalk
  18. Pooch here is an example of DD pan. Also another use I have most enjoyed from the cold smoker is smoked tea. Sent from my iPhone using Tapatalk
  19. Cavedweller while waiting for your plug, roll up some paper tight and plug the holes with this. Sent from my iPhone using Tapatalk
  20. Congrats on the investment TN. Looking forward to your cooks Sent from my iPhone using Tapatalk
  21. Cavedweller you will have some black rubber plugs for that hole. It’s for putting temperature probe cables into the KK. How did the birds turn out? Sent from my iPhone using Tapatalk
  22. Great photos Troble. Some look like a movie set. When will you be investing in a Parilla style grill? Sent from my iPhone using Tapatalk
  23. Sell it now Mac and order a new one. You will never get rid of the Smoked fish smell! [emoji23] Sent from my iPhone using Tapatalk
  24. What fridge did you choose Troble? We are limping with a new Samsung fridge at the moment. After the cold room, it’s rubbish- food life is halved, not big enough, can’t get beer icy cold. The cold room ran at 1- 2c, that’s 35f. Most commercial fridges don’t hold this consistent temp. We will rebuild a cold room into the new kitchen. Wife wasn’t convinced, now she is. Remi it looks like the KK has settled into your BBQ routines very well. Sent from my iPhone using Tapatalk
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