Basher

I like it Tyrus. Particularly the cranking mechanism and spit combo. I’ve been looking for an open adjustable grill- like this. We don’t have the same choice over here. I found a supplier in Beaudesert who is importing a container of hand made grills from Argentina and I’m waiting for this to come in. He expected this to be around January. Sent from my iPhone using Tapatalk

Yes I let that one pass Braai. Maybe his dad was at Hooters to install a spa? “Son, sit in that corner and eat an alligator while I install this”.........nope, it still doesn’t make sense. Sent from my iPhone using Tapatalk

Ssgt you have doubled up! Looking good. When will you be posting photos of the whole cow cook? Sent from my iPhone using Tapatalk

Happy days Ash. Just in time for Christmas. Maybe baked ham first cook? Sent from my iPhone using Tapatalk

That’s a great photo Troble. I’ll call it art. Every reptile skin has a ridiculous amount of bacteria all over it. I’ve eaten goanna, snake, crocodile, but always well prepared and definitely no skin in the cook. The kamado dragon( very similar to a goanna but larger) hosts a nasty cocktail of this bacteria in their saliva and a bite can cause a painful death. Like a snake poison except being a bacteria, it multiplies. I wouldn’t put a reptile skin anywhere near my KK. Sent from my iPhone using Tapatalk

Pork butt for dinner. Missed the plated. One thing I’ve enjoyed with the Smartfire unit is that the fan has multiple speeds. The gray area in the graph is when the fan engages. Full speed at the beginning, then mostly at 20% through an 8 hour cook. Sent from my iPhone using Tapatalk

Birthday breakfast for my wife here on a wet summer Sunday. These green are loving it. This was less than a month ago. Forecast is rain all week and about 27c. That’s 80f. Same same up past Tuesday 9 days away. Sent from my iPhone using Tapatalk

Rough Guide! For Mrs RD, surely not? Sent from my iPhone using Tapatalk

Left over gravlax in pasta with garden spinach, dill, cherry toms, and some capers. Sent from my iPhone using Tapatalk

What’s the furlough scheme Braai? Our federal gov is running a job keeper allowance where the business is paid the unemployment rate if they keep their employees on and their turnover is It’s kept many business’s open and surviving. Sent from my iPhone using Tapatalk

Rib fillet Steaks tonight that my son wanted to buy and cook. Here’s how they turned out. Pretty good. This with a truffle butter. With the left over heat we wanted some school holiday snacks. Sent from my iPhone using Tapatalk

We have been relatively lucky in Queensland. Gyms, pubs and restaurants were restricted for April and May, then pretty much normal business BUT, with closed borders. Pretty sure Aussie has had the same in WA. This is a restaurant I enjoy about a 10 minute walk from home. https://www.detourrestaurant.com.au/menu Especially for the shock value of the first 3 items on the menu. They laboratory breed black ants and use them to spice up the salmon- surprisingly tasty and the kitchen is completely exposed to the seated guests. The emu tartare is also very good. It’s tough for me to replicate these cooks at home. My wife and I back packed for 3 years before settling here. They are very fond memories. To retrace these steps would be a totally different experience now through older eyes. England is next on the list when this covid reset permits. We have some close friends there we’d love to see again. Sent from my iPhone using Tapatalk

Troble that looks superb. It looks to be medium rare. Were you happy with the flavours. Sent from my iPhone using Tapatalk

It’s a lazy Sunday morning here Troble and that brekky has inspired me to lift my game. The milk and cereal are going away. Thank you Sent from my iPhone using Tapatalk

That looks great. Worth a visit If I was closer. Sent from my iPhone using Tapatalk

Friday night pizza to celebrate the end of school year. Sent from my iPhone using Tapatalk

Yes they diid rebuild. Then sold the house 5 years later and moved on. That’s incredible heat to melt steel like that. The firemen tried to save our home and went into the house while it was burning. They are trained to throw anything combustible out of the house and away from the fire. The one thing they threw out was an original ancestors book written in the late 1800’s on the Irvine/ Irvin/ Irving family history( its a 3 inch thick leather bound book and I think only 20 were printed) and a bunch of original letters from the clan castle in Scotland to our ancestor who pioneered NZ from 1890- 1905. They then realised it couldn’t be saved, backed out and let it burn. Sent from my iPhone using Tapatalk

There’s a new rake series on Netflix. Very funny Sent from my iPhone using Tapatalk

Troble the spuds just had a little olive oil over them after rinsing. Salted after cook as I find salt before can draw moisture out and changes the texture once cooked. Placed around the edges so they were not directly over the fire. Lamb noisette is rack of chops sliced off the bone and wrapped up. Maybe you call it a boned out loin roast. It’s a quality cut- uniform in shape with the fat layer on the outside so perfect to reverse sear and my wife doesn’t really like bone. Sent from my iPhone using Tapatalk

Here is the shoulder cap. Tasty. If I had to choose, I’d run with the noisette. Braai I have been playing around with this perforated cast iron dish. Fresh mint leaves, or spinach with whole cloves of garlic roasted in this dish alongside the meat and they make tasty chips with a concentrated green flavour- the garlic infuses into the greens. Layers of spinach with whole cloves is best. The mint is ok. To this above, from this below. Pretty simple and kinda like a green Biltong. Sent from my iPhone using Tapatalk

The lamb noisette was sensational. The fat on the outside rendered beautifully. I rolled it around the lower rack for 7 minutes with the dome reading 150c. (300f) I’d call that medium. Inside was very tender. Here it’s plated. The mint chips are very subtle. Worth trying. I’ll leave the shoulder wrapped with a little stock for another hour. Sent from my iPhone using Tapatalk

Lamb noisette salt and peppered and lamb shoulder cap marinated in truffle balsamic vinegar, mint, cumin and chillie. With spuds. The shoulder went in at room temp, noisette was 2c( cold). I’ll reverse sear both but leave the shoulder cap on longer. Sent from my iPhone using Tapatalk

Here’s one to look out for. I’ve used it heaps to turn leafy greens into crisp chips in the KK. That’s with some fresh mint to sprinkle over tonight’s lamb. Spinach and bok Choy with garlic cloves have also proven tasty Sent from my iPhone using Tapatalk

It’s parked up at my brothers house. Sent from my iPhone using Tapatalk

Aussie I have a Moto Guzzi...... for sale. While riding I’ve had bees blow into my face and sting my cheek. By the end of this ride my left eye closed up. Also had palm nuts flick up from tyres on the M1 while doing 100km/hr and crack my visa. I’d hate to think how this played out with an open face helmet. Anyway, it’s a lot of fun. Stay safe. Sent from my iPhone using Tapatalk