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Everything posted by Basher

  1. Thank you peeps. We are limping back into home with much Reno work yet to be completed. The dry aging fridge is our every day fridge until the cold room is built back in on Monday, the outside is incomplete, the rooftop garden is yet to be waterproofed and landscaped, we are moving boxes and trying to clean up our other house. All in all thing are pretty ugly around here just glad to get a cook up on the KK….. and the Parilla. Here is part of the kitchen. I’ll post some more tomorrow. Sent from my iPhone using Tapatalk
  2. Finally back home…. Limping into Xmas. Easing back in for an uncomplicated cook for the kids end of school year with a few of their mates. It’s been a long time between cooks Sent from my iPhone using Tapatalk
  3. Very exciting David. Sent from my iPhone using Tapatalk
  4. Yum yum David. Blue swimmers, aka sand crabs. Boiled in salt water? I thought you would whip out the chilli crab that Singapore is famous for. Maybe that’s saved for the mud crabs? Sent from my iPhone using Tapatalk
  5. David you have cooked well enough to know what you need. Find a local welder and design and build it. It will be a fun project Sent from my iPhone using Tapatalk
  6. Any way but low and slow. There are a few posts here cooking venison that turned out excellent. Try a lump spiced up and put in the freezer for 20 mins then straight onto the KK smoked up and heated to about 180C. Always good medium rare. Also very good venison rump steaks cooked like any steak to medium rare. It has no fat so low and slow will dry it out. Sent from my iPhone using Tapatalk
  7. Where are you David? I found a stainless steel welder and had one made. Really happy with the end result, mates bought it for my 50th birthday. It cost about $2k aus Sent from my iPhone using Tapatalk
  8. Or how about this one in your new toy jonj?….. if you have a spare 17 mins to watch. And like lamb Sent from my iPhone using Tapatalk
  9. Here’s one for you to try jonj. If you have a lazy 12 minutes…. Where do you think this is filmed? Turkey? Sent from my iPhone using Tapatalk
  10. Basher

    Searing a steak

    Aha, yes Tony, I’ve been away from my KK for tooooooo long. Thank you Sent from my iPhone using Tapatalk
  11. Basher

    Searing a steak

    Siu fill the basket and flip the lowest grate upside down. The steak will be an inch off the flame…… it’s pretty hot down there. Sent from my iPhone using Tapatalk
  12. Nicely done tekobo. Those kumquats can be bitter…. More grapefruit than mandarin. Very marmaladey Sent from my iPhone using Tapatalk
  13. Well done Dennis. Did you wrap it in cotton wool and hand deliver it in a pram? [emoji23] Sent from my iPhone using Tapatalk
  14. Well considered Tyrus. I am now halfway through this book now and totally absorbed in the detail. It presents the sourcing and culling of animals in a very pleasant way. Sent from my iPhone using Tapatalk
  15. Yes it arrived yesterday. It’s excellent, I have enjoyed the principles put forward. Basically suggesting consumers to consider where your food comes from and encouraging consumers to ask for more providence detail, and the variations in quality. I can’t say I have always practiced this. Certainly it’s becoming a heightened awareness to me. The recipes look good- not all nose and tail recipes. Here are a couple. And Tekobo I know you like duck. Sent from my iPhone using Tapatalk
  16. Has anyone picked up this book? https://featherandbone.com.au/products/the-ethical-omnivore The ethical omnivore Sent from my iPhone using Tapatalk
  17. Jon we are caught in this construction supply chain problem. I am told we move back in a month…. In time for our summer. If I knew it would take this long I would have dragged the bbq out of the back yard and bought it with me. ……. I’m building bbq desire…. The new kitchen won’t get used! [emoji23] Sent from my iPhone using Tapatalk
  18. Most pre made commercial rubs contain MSG. It’s hard to find any without this monosodium glutamate. It tastes really good, and it tenderises protein to leave it moist and tasty, and I’m pretty sure it’s a preservative…….. but, it gives some people hangover migraines, others a tic, and others it unsettles their sleep. I’m not a fan of MSG. I know the carcinogenic accusations are unproven. WHEN I get my bbq’s back, I make my own rubs to avoid MSG, and, given most commercial rubs are also pre salted, I like adding different salts for their various flavours and strengths. I also love experimenting with different herbs, spices and flavours. Dry fried cumin is a favourite. Sent from my iPhone using Tapatalk
  19. How thick r your steaks BigO? Ensure an even fire bed and anything an inch or less I’d have them from room temp and as close to the fire as possible. You don’t need to heat up the KK for steaks. Sent from my iPhone using Tapatalk
  20. Very exciting Buz. Keep us posted on your results. Sent from my iPhone using Tapatalk
  21. Tekobo does. So do I……. But mine get set up in 3 weeks Sent from my iPhone using Tapatalk
  22. Tekobo google regenerative farming, there’s heaps of information out there from science magazines to YouTubers. Netflix has a couple of movies/ docos. Kiss the Ground. Also watch Fantastic Fungi. If you want a book, read, Call of the Reed Warbler has been very inspiring. Basically all plants sequester carbon into the soil through photosynthesis. Well managed grazing land builds healthy diverse pastures that sequester more carbon and build a healthier soil and healthy rhizome. Once the rhizome is active with beneficial microbes, and the grazing is managed, it’s a regenerating sustainable system. Sent from my iPhone using Tapatalk
  23. A motivating purpose for me is to bank carbon, and you need cattle or other ruminant animals to do this. Sequestering carbon into the soil by moving cattle on regularly can build carbon levels by up to 1.5% each year. This equates to tonnes of carbon being drawn from the atmosphere……. Plus access to good beef for bbq. Sent from my iPhone using Tapatalk
  24. Tekobo I also have access to these straws so improved breeding does excite me. http://www.a5wagyu.club/about/ …. Once I build up the Brangus herd up to a satisfactory level. Sent from my iPhone using Tapatalk
  25. Dave I concur with Tekobo. Also proportion of salt to meat by weight despite recommended salt products. I’m in a semi tropical environment where our winter are dry and cool yet summers are humid so refrigeration in summer is important. Not so much in winter. Your cooks are impressive and I would trust your instincts. I’d be Quite happy to be your royal taster to ensure there are no toxins. Sent from my iPhone using Tapatalk
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