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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. 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
  2. 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
  3. Cavedweller while waiting for your plug, roll up some paper tight and plug the holes with this. Sent from my iPhone using Tapatalk
  4. Congrats on the investment TN. Looking forward to your cooks Sent from my iPhone using Tapatalk
  5. 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
  6. 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
  7. 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
  8. 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
  9. New kitchen Troble! There’s a whole new world of rabbit holes you are about to jump into. From appliances, to bench tops, sinks ro lighting. Good luck. You had better start looking now. Sent from my iPhone using Tapatalk
  10. Sorry, no cooks to share at the moment as we have moved out of home for further renovations. Back in a couple of months I may sneak home for a lazy weekend cook on the KK Sent from my iPhone using Tapatalk
  11. Care to share your dough recipe Jeff? Your crusts look to have puffed up nicely Sent from my iPhone using Tapatalk
  12. Troble when I left home after boarding school as a kid my mum always said that I had to learn how to cook 3 favourite meals. One of these was and still is a favourite, for my wife, daughter, and any other guest who stumbles into our house mid week. We know it as chicken asparagus. It’s really simple, very moorish, and pretty quick to prepare if you have pre cooked leftover chicken. Try this. 4 seasoned cooked breasts diced, or a whole Chook. 15 asparagus spears/ or two tins if out of season. 1- 2 tins of cream of mushroom soup/ or cream of corn soup. I prefer mushroom. 1 tub of sour cream- 350g( 1lb) 1/2 cup of sherry or red wine Cheese grated. Paprika/ herbs of choice. Layer the asparagus spears and chicken in a casserole dish. Mix the cream of mushroom soup with sour cream, sherry, then pour over the chicken/ asparagus. Grated cheese on top and a sprinkle of paprika You can add real mushroom or corn or both and play around with your seasoning. Oven roast for 30- 50 mins until cheese browns at about 180c( 360f) in your KK or oven. Serve it over a bed of steamed rice. It’s one of those meals you will keep eating until you feel like exploding. Good luck with this. Sent from my iPhone using Tapatalk
  13. Is it a butchers Mince beef shovel? Sent from my iPhone using Tapatalk
  14. Correct thank you tony, Lid up on a dry, sunny, low humidity day, With no fire burning. I’m not sure I’d want to be lighting any fire within a KK if there is suspected moisture inside. Sent from my iPhone using Tapatalk
  15. That’s terrible Sent from my iPhone using Tapatalk
  16. Well found cave dweller, and welcome. If you suspect there has been water damage, proceed slowly and don’t crank the heat up too high too quickly. Maybe leave the lid up on a bright, sunny, dry day- preferably low humidity. What’s the height from KK to ceiling? I doubt the ceiling will need protection, the heat mostly dissipates above 1m. Sent from my iPhone using Tapatalk
  17. Basher

    Charcoal

    Don’t you hate that when you fall into a routine of using a quality product, then supply chains break down and you have to search for an equivalent replacement? I have been enjoying the Gidgee charcoal, it’s now thin on the ground, tried mangrove charcoal. It’s horrible. I had forgotten what bad charcoal imparted into your food! Sent from my iPhone using Tapatalk
  18. I had two little lambs dropped off on Friday evening. These had not been weened and weighed 20kg dry weight- 44lbs. That leg is probably no more than 2- 3kg. Very tender, tasty, moist. Flipped over. Smoked over a handful of green asparagus leaves. Sent from my iPhone using Tapatalk
  19. That’s a huge fire Jeff. Tekobo I would think your wood is either green or it’s absorbed some english moisture out of the air. I use hardwood- stacked no more than 3 inches high. If I need more heat mid cook( only happened once when we were grazing through a deer over a few hours), then I add an extruded coconut charcoal. Why? The charcoal doesn’t flame like wood. It as it ignites it becomes instant embers. I do love the flexibility of winding the food closer or further from the heat and watching/ hearing the cooking happen. Sent from my iPhone using Tapatalk
  20. Congrats Jon. 46 is a terrific milestone. Sent from my iPhone using Tapatalk
  21. Basher

    Wagyu Beef?

    That’s dedication Troble. I’m only waking up at that time to go fishing. I’d be a wreck the next day! Sent from my iPhone using Tapatalk
  22. Well done Tuck, great looking setup, Sent from my iPhone using Tapatalk
  23. Looking good Bill. At that temp, direct, I’d expect it to start dripping at the 20 minute mark and may require an indirect tray under it after 30 minutes. Once you are 25- 30f from your end temp I’d crank up the heat for the last 20 mins and keep it indirect if you want a crisp skin. The KK will respond pretty quickly given it’ll be well heat soaked by then. But then again, there’s a dozen other strategies to take into this cook. Sent from my iPhone using Tapatalk
  24. Tekobo I’ve really enjoyed trout on the KK. It’s a very delicate flesh that absorbs smoke and retains moisture. That looks tasty. Sent from my iPhone using Tapatalk
  25. Troble how long have you needed them before you bit the bullet and had your eyes tested? Denial, it’s not just a river in Egypt! [emoji23] Sent from my iPhone using Tapatalk
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