Basher

Happy days buzilo. When does it arrive? Sent from my iPhone using Tapatalk

Tony climb back down that knife roll hole. There’s pretty good picking at the moment- particularly in America. Bruine is that yanagiba single bevel? I’ve been tempted for fine slicing, but not sure I’d control it well. Sent from my iPhone using Tapatalk

Heat wave!... ha, you guys make me laugh... with snow in the background. Well cooked again Tony. Tyrus, thank you for introducing me to the balsamic lamb combination. I could taste that. Sent from my iPhone using Tapatalk

Bruine that’s a great looking cook to match a great piece of beef. Troble, why not indeed, and well done on that sale- very nicely cooked. That photo with the steaks off set to the pan is a winner.... pretty sure Dennis will/ should float that onto Instagram. Why not treat yourself to a better cut, well cooked at home and it’s still cheaper than a meal out. Sent from my iPhone using Tapatalk

Tekobo I seriously got lucky with this. My dad purchased this strip loin for my birthday last year. Embarrassingly between the extended family we ate sooooo much Wagyu, and this was the last 2kg that I cut out and vac bagged it. I had been putting off opening this bag until Troble posted his Wagyu interests. Honestly I thought I would have to toss it. But it was good. Must have had extremely hygienic conditions from culling, carving, and me rebagging. When I cut the bag, it smelled fine, after rinsing, I trimmed less than 5% off every edge. We ate about 250 grams each and my wife has a very sensitive nose and palette. I’ll let you know if we are feeling crook tomorrow. I am not recommending anyone challenges this length of time wet aging meat. We got lucky. However, it’s nice to know it’s possible. Sent from my iPhone using Tapatalk

And sliced up I pulled it off the KK at 51c( 123f), then while resting it raced up to 62c( 144f) It was a little higher internal temp than I hoped for. Shouldn’t be surprised given I had it roasting indirect at a pretty high KK temp- 200c(390f) to get a little crust. The crust was good. Plated. As expected after wet aging for 200+ days it was slightly gamey, rich with the melted marbling, not so much blue cheese but heading in that direction. I think I got lucky. Troble with your sides and sauces for Wagyu, you want something to cut through the richness of the melted marble. Maybe acid like vinegar, lemon, or tamarind? Sent from my iPhone using Tapatalk

Correct Tekobo. These can travel with me. I can already see my wife rolling her eyes.[emoji849] Sent from my iPhone using Tapatalk

Here’s the new knife roll. 2mm cow hide. Pretty pleased with the result. Each blade is protected by the leather as it rolls up. Sent from my iPhone using Tapatalk

Grillnbrew it’s what’s inside that counts. Not sure who I stole that line from? Sent from my iPhone using Tapatalk

I doubt you will need the butter Troble. You have inspired me to take a piece of Wagyu striploin I have been wet aging in the corner of the cold room. This was left over from what my dad bought for my birthday last year. It’s over 200 days. I was cautious considering it’s age. After cutting the bag it had no bad odour, so I rinsed it, then trimmed all external edges and was left with this above. Salt and peppered then back in the cold room for a few hours while I stoked the KK That’s a Pikes Riesling to warm up for a good red. I’ll post the slice a little later tonight Sent from my iPhone using Tapatalk

I’m looking forward to seeing how you cook those Troble. Sent from my iPhone using Tapatalk

Great photo pequod. Very 3 dimensional. Sent from my iPhone using Tapatalk

Wow, Remi, firstly, congrats on the decision to invest. You are correct in your research and will now be the envy of your mates with their KJ. Don’t embarrass them, the cooking methods are still very similar and you will share recipes and ideas. The KK has far better thermodynamics so what they can do, you can do easier. There are many questions in your post and I may not answer them all. There are several Aussies here- alimac in Perth with Aussie. I’m in Brisbane and there are several more. The best local charcoal is Gidgee wood charcoal. Sourced from south west Qld and I’m pretty sure they distribute to restaurants in Melbourne. I haven’t liked the mangrove charcoal, however, some do. There are plenty of great Aussie woods to add flavour and you don’t need to get caught up with the American woods- they are good, I just don’t think it’s economical to ship them half way around the world when the locally sourced timber is special. Any eucalyptus and particularly the harder timber works, also local fruit trees. Avoid pines, generally softer wood, and milk sap wood like mango. I’ve liked silky oak, carambola, cherry, apple, pear. You don’t need to add much to the charcoal for extra Smokey flavour. Rely on Dennis for his distributors, he is trusted and genuinely wants a good result for us as his customers. Once your KK has cleared customs, you can source any delivery company with a pellet jack to deliver. A sheet of ply will help you over two steps and a 6 pack to bribe the driver will mostly get them to take it to your back yard. The ply is cheap from any scaffolder, concreter or builder you may know. Otherwise, Bunnings will sell it. PM me if you have any other local queries, or sing out to this group- they have plenty of knowledge to share.

Pequod I dropped into a local astrology warehouse about 2km from work called Sirius Optics. They have the Nexstar Evolution 6 on sale...... I’m still very scared. As I picked the brains of an old fella who told me about his “amateur” setup after 8 years of star gazing, he blew my mind. Not sure I can take this much further. Too many rabbits [emoji235]. Dam you Pequod this is suppose to be a bbq blog! [emoji854] Sent from my iPhone using Tapatalk

Tekobo although I agree with you and the Meater is my go to for regular cooks, the Smartfire( or other fan controllers) are brilliant for long, low temp cooks, despite having wires everywhere. I can drive away to an unlimited distance and get on with a day while still monitoring the KK oven temp and internal protein temp through the app in my phone. Work, kids sport, elsewhere commitments are no problem I can raise temps remotely if it’s cooking too slow, and wind the KK oven temp down to 100c if it’s too fast. Braai your last cook leaves my gilled T bones for dead. Have you walked into your butcher and seen lean steaks on sale, then noted half a tray is heavily marbled?.... I hand selected a few of these out. That’s the good wife’s cooked to medium... didn’t get a chance to photo the others. Sent from my iPhone using Tapatalk

Beautiful looking KK BOC. Makes me warm to tiles..... until I remembered that pebbles cook better. Sent from my iPhone using Tapatalk

Thanks pequod. Tony I had a glimpse last night. This is the mother of all rabbit holes. I had no idea! Sent from my iPhone using Tapatalk

Pequod I’m heading to Central Australia in June- mid winter. I’d love to have some of your equipment for a closer look... and some photos. It’ll be hard to justify for a one off trip. Sent from my iPhone using Tapatalk

12- 15mm ply will do it. You can leap frog 2 sheets. 3 is a little easier. Sent from my iPhone using Tapatalk

Wow! Buzilo congrats on that decision to invest. You had better start fattening up the goat! Where is that video? I think it should come out with every 42” order. Sent from my iPhone using Tapatalk

And the world keeps getting better for you Troble. Well played Sent from my iPhone using Tapatalk

They are very easy to watch Jeff. Sent from my iPhone using Tapatalk

A hobby????? RD and tony are too professional to call it a hobby. You guys run rings around most commercial brewers from what I’ve seen. Sent from my iPhone using Tapatalk

Welcome Bruine We will all be looking forward to seeing you post your cooks. Sent from my iPhone using Tapatalk