Basher

Thanks Jon. The growing conditions for the garden over the last 3 weeks has been extraordinary. Warm and humid with soft rain every evening and the odd thunderstorm to load up the nitrogen. Here is the fire pit area. Sent from my iPhone using Tapatalk

Buzilo that 42” looks awesome Sent from my iPhone using Tapatalk

Mine hang around on an old timber ladder You will also see them hanging off the post on a hook. Featured. Sent from my iPhone using Tapatalk

George I have a Smartfire set up. It’s excellent. Alarms, variable fan speed, 3 food probes, holds a very constant temperature. And what I like most is that I can drive away and check in on temps and alter the temps while completely absent from the cook. Sent from my iPhone using Tapatalk

Temp on I’m not sure what that is. Furthermore, I’m not biting.... the last thing I need is another appliance. My cupboards are full. Sent from my iPhone using Tapatalk

That looks good Dave Sent from my iPhone using Tapatalk

Looks like it needed a touch more heat Bruine. I’m not surprised considering your KK is wrapped in ice! Sent from my iPhone using Tapatalk

Really Pequod?? Is that multiple photos taken through your personal Hubble then overlaid? Great images. Sent from my iPhone using Tapatalk

That lake looks ready for swimming BOC? Sent from my iPhone using Tapatalk

And sliced. That was cooked and rested with internal temps rising up to 68c. That’s 154f. Sent from my iPhone using Tapatalk

Pineapple cured pork. Aka ham It’s ready a little early so will rest for an hour. I’ll post sliced pics later. Sent from my iPhone using Tapatalk

I’m coming to Perth Sent from my iPhone using Tapatalk

Gecko for sure Sent from my iPhone using Tapatalk

Outstanding Troble. Sent from my iPhone using Tapatalk

Great looking steak tony. Simple is good Troble. Sometimes less is more. Sent from my iPhone using Tapatalk

Well played BOC and what a great setting to be cooking amongst...... in summer. Sent from my iPhone using Tapatalk

Nope. I lost a probe doing this. That thermometer in the tip blows up. It’s one downside with them and not an easy one to fix. Stick to manufacturers recommendation. Sent from my iPhone using Tapatalk

Great find tyrus, I’d be keeping an eye on that 2nd hand store. BOC is that a magnetised knife storage? Sent from my iPhone using Tapatalk

Troble if you happen to have a little left over wagyu( only because it’s so rich) I’d highly recommend a Thai beef salad. They are very popular here amongst friends and easy to make. The secret is in the dressing. Crushed garlic, grated ginger, finely sliced fresh chilli, lots of fish sauce and lime juice( to taste) and a dash of soy sauce. Slice the left over beef and take it back to room temperature. Whatever you have for the salad between greens, tomato, cucumber- anything fresh. The lime cuts through the rich marbling in the beef to leave a very tasty and fulfilling meal. The fish sauce sounds and smells horrible on its own, but trust me, with the other ingredients this is delish and essential. Sent from my iPhone using Tapatalk

Forrest you are onto this rivalry in a flash. Don’t listen to those tilers. Pebbles rock! Buzilo I’m looking forward to seeing this uncrated. Sent from my iPhone using Tapatalk

Wolf! Straight to the top shelf Paul. Great choice. I’m pretty sure their product will have all the bells and whistles. Honestly, you won’t believe how wilted veges get resuscitated in a steam oven. Sent from my iPhone using Tapatalk

Paul we have a Siemens steam oven. Although we don’t use it that often, they are excellent for proofing dough and particularly good with veges. Vegetables spring to life after cooking in a steam oven and look like they were freshly picked that morning. It takes a slight change of thinking with your cooks. My tip for you is take a few lessons( we didn’t)- maybe the supplier holds cooking lessons. Sent from my iPhone using Tapatalk

Great cook randy. Sent from my iPhone using Tapatalk

Two things concern me with this statement Ckreef. Firstly, only 10 grills? I thought you had more than that. Secondly,This last grill will be the last? - I’ve heard that before..... more than twice. [emoji1781] Sent from my iPhone using Tapatalk

Rib on the bone slowly taken up to 45c( 113f) then seared down low on cast iron aka Troble style. Rubbed in paprika, chillie, cumin, salt Removed at 58c( 137f) Pretty easy cooking like this The iron plate made the initial warming period indirect, then easy sear Sent from my iPhone using Tapatalk