Basher

Very neat Paul. Aggie that is a talent. Very impressive..... I’ll stick to cooking with fire and sharpening knives. Sent from my iPhone using Tapatalk

This was yesterday. Dolphins off Peel Island. This is mates boat so I don’t do this often. I’m a member at royal Queensland Golf Course, however, haven’t played much over the last few years as I’d rather attend my kids sporting event at the moment. Jonj what’s the best book you have read recently? I discovered audiobooks a few years ago and became obsessed. Now I listen to 30- 50 books a year. Mindf##ked was interesting- it’s the Cambridge Analytica story written by their head tech guy. That’s a pretty course Troble. Sent from my iPhone using Tapatalk

Congrats bigo on the decision to invest. I very nearly went with the blue pebble. Good choice. I’m looking forward to seeing your photos of uncrating and cooks. Sent from my iPhone using Tapatalk

Tekobo my wife has Scanpan knives- I’d call them mid range. However, her favoured 3 knives are $3 knives made in Taiwan with plastic handles. I’d call them junk, she won’t let me toss them. I once gifted her a beautiful high carbon Japanese knife. It ended up in the dishwasher multiple times. Then didn’t want to cut food with a rusty knife. Every knife she has is now stainless. Some people don’t care much for knives and that’s ok. I just want to maintain the edge so she remains practiced at cutting with sharp knives. We have lots of friends who have a block full of $100+ knives and have never thought about sharpening them. They don’t realise how much they have dulled over the years and think all tomato’s need to be sliced with the knife tip first!!!!! I gather them up occasionally, sharpen them on a whetstone and return them- this can be dangerous. They think it’s a miracle...... Then the cycle starts again. I hate dull knives, many people don’t care. [emoji2369] Sent from my iPhone using Tapatalk

Braai I’ve been using whetstones successfully for a while now, however, when I pull all the household knives together there are about 20 blades to sharpen making the the whetstone sharpen a 2- 3 hour job. Although that KO3 system looks very precise, 20 blades on that would take some time. I’ll practice with the Ken onion on the wife’s junk knives and let you know how it finishes the edge and whether the convex edge from the belt holds for longer. No doubt it’ll be quicker. Sent from my iPhone using Tapatalk

Exactly what Tony said Troble. That potato press reminded me of my Carnie days in Canada. One of the concession we worked in was the French fry trailer. There were two of those presses mounted on the wall, punched the potato’s where they drop into a large bucket of water to wash the starch off. Always blanch for 7 minutes at a lower temperature( can’t remember what it was) then finish for 1 minute at a higher temp. We’d go through 40- 50 sacks of potato’s in a day at the Calgary Stampede. Sent from my iPhone using Tapatalk

Does anyone have one of these? Sent from my iPhone using Tapatalk

Very sad bards. I hate it when you start trusting technology and it then let’s you down. Sent from my iPhone using Tapatalk

Rok that’s you with the pigs. I saw that photo on Instagram of the KK on a deck with a pig running around. That’s a great set up. Unfortunately no room at my house for a pet pig. Sent from my iPhone using Tapatalk

Thanks all. Tyrus this is definitely the easier method and a less stressful cook. I meant to say, the sauce from this cook was amazing. I poured the bagged marinate into a pan, added some stock then reduced to 30%, then stirred in a few dollops of butter. Beurre Noir Sauce???? Not sure what you’d call it? Anyway, caramelised with a subtle acid tang from the vinegar. Sent from my iPhone using Tapatalk

Here are some cray tails cooked before yesterday’s lamb. With the beurre Blanc sauce. This was good...... but the lamb stole the day. Sent from my iPhone using Tapatalk

Ha, Tyrus where can we find the razzleberry? Sent from my iPhone using Tapatalk

Braai that was me. I couldn’t hear much either. Also confused me who was who given their true names showed up onscreen rather than their KK names. It was funny watching the blue wren hop about about her garden on such a classic English winter day. Sent from my iPhone using Tapatalk

It ended up pretty similar for outcome of cook. Reverse sear took a little longer, hard to distinguish the difference in crust and texture- always expected flavour to be the same. Big difference is ease of cook. Reverse sear definitely easier. Forward sear needs attention at the beginning of cook to manage flare ups- seen by excessive smoke. Reverse sear allowed me to build into the management of this. The outcome was a huge hit. Exactly what was desired. Medium rare with the edges more medium for those not liking the juices. The fat rendered beautifully. Although they look burnt outside, they were not. This was the Balsamic effect. Sent from my iPhone using Tapatalk

Prepared two lamb noisettes yesterday. These are boned out barrel ribs( mid rib section) rolled. I’m loving this cut as the fat roll around the outside making it easy to render at high heat while also having very tender, lean lamb in the middle that can remain medium rare. First rubbed with salt, pepper, cumin, chilli. Then placed in bag with fresh mint and balsamic vinegar to marinate overnight- prefer two days but this will do. Given I’ll cook two today, I can experiment with reverse sear and forward sear and will report back on the difference. The juice in the bag will be reduced on the stovetop for red wine balsamic sauce. Stay tuned, I’ll finish this post within 24 hours. I’m taking bets. Who would favour reverse sear( slowly bring to rare temp on the split grate then finish on searing grill), who favours forward sear( seared on the lower grill first then raised to the split grill and slowly bring to medium internal temp)? Sent from my iPhone using Tapatalk

Troble I’ll cut the belly shell away from the cray tails, add a touch of salt and defrost them on the split grill to try and soak in a little smoke, then finish them on the lower grill. While they are defrosting I’ll make up a buerre Blanc sauce. It was delish last time- reduce some white wine, apple cider vinegar with onion, crushed purple crack and pepper and a sprig of marjoram and cumin. Strain this reduced stock into a dash of heated thickened cream then slow stir in a stack of butter. I have grown some fresh dill to sprinkle over the top. I’m doing a trial run today with some friends. Also baking a ham on Xmas with this. The KK will be working overtime- double pay given its Xmas day! Sent from my iPhone using Tapatalk

Congrats kiwilndo Looking forward to see shots of you unpacking in the new year. Sent from my iPhone using Tapatalk

Well done Tekobo. Now the fun begins...... which one to cook on first? Sent from my iPhone using Tapatalk

This paints a good picture Braai. Can we expect Something like this Tekobo? tenor_gif6483472565858288577_68964341286080.gif Sent from my iPhone using Tapatalk

This is what 10kg of crayfish tail looks like- that’s 22 lb’s These are caught by indigenous Australians from the Torres Strait- that’s between the northern tip of Australia and PNG. Some for Saturday..... some for Xmas day. What are you hoarding for Xmas day? Sent from my iPhone using Tapatalk

You did not tell of the 42” Tekobo. I think you just said 3...... different sizes. Now we are all waiting on your colour choice Sent from my iPhone using Tapatalk

A couple of reasons Tekobo. Given these are extremely rich I cut them thin- less than 10mm. I don’t quite have the hang of how much direct heat is down low on the KK when grilling and after reading Lennox Hastie I see this all depends on the fuel and stage of the fuel burn. I can’t see or hear what’s going on down low on the KK when 10 seconds can make a big difference to a thin cut. Tony seems to have mastered this. I find the thicker cuts are more forgiving. With the high fat content I didn’t want the flares from drippings into the fire and burning black smoke back over the steak. All good reasons for the Argie Barbie. [emoji2956] Sent from my iPhone using Tapatalk

Yes it was Mac. BOC the flavour passed expectations. Yes Troble the flat top griddle has been well broken in. It has street gas plumbed in so no gas bottles and very convenient for eggs and other quick cooks. I opted for a Heatlie Griddle. I have a cheeky little corner of back yard for an Argentinian style charcoal grill. Just haven’t seen the right one yet. Sent from my iPhone using Tapatalk

Ash the only tip I have for you is to dive in and cook as much as you can. High heat and low heat, direct and indirect. Distance from the fire. With practice you get to know what your KK can do. Sent from my iPhone using Tapatalk

I was gifted this Wagyu rib fillet from a client. Marble score 9. About 220 grams fills you up- less than half a pound. Sent from my iPhone using Tapatalk