Basher

Nice company to the salmon Tyrus. I have been rediscovering Rieslings over the last few years and really love the dry Riesling. If you can source a Riesling from The Clare Valley, grab it. They are all good. Unlike the goon we used to buy when we just hit legal drinking age.... horrible sweet boxed wine in a silver pillow. Have you ever played Goon of fortune? Too late to start if you haven’t. https://en.m.wikipedia.org/wiki/Goon_of_Fortune Young folk across Australia are still waking up in the middle of a paddock, in summer with a silver plastic pillow- once filled with Riesling and now blown up- stuck to their face. Sent from my iPhone using Tapatalk

Beautiful kitchen Paul. So much cupboard space and I love that Wolf oven..... shame you don’t need it now that you have a KK.[emoji2960] My mum and dad lost our family home to a fire 15 years ago. It was very traumatic for a long time. My parents built this 5 bedroom log cabin on 15 acres in 1977. My 3 brothers and I grew up in this house with a lifetime of memories. Burnt to the ground with absolutely nothing left. I am not sure if they have ever fully healed from this experience. This Xmas will be the first since the fire that we will all spend it all together- in my new back yard and the KK firing. I’m thinking a slow cooked ham with maple, or jam, or honey, and also a slow cooked lamb shoulder with balsamic vinegar and rosemary. This may end more of a northern hemisphere Xmas meal. We normally eat cold cuts like hams and prawns given Xmas day here is as hot as hell. Any other suggestions? What will you be eating on Xmas day? Sent from my iPhone using Tapatalk

Eggery Jon and Mac have described good methods. It sounds like your cook is all about catching the drippings? If you want to forward sear and catch a heap of jus, get your dome temp to about 350f and stabilise here. The fire should be well lit. Place your lower grilling grate in and grill the outside of your roast. If the dome reads 350f, it’ll be 700f lower down at the grilling level. Remove once you are satisfied with your charting and put the middle grate in, place your tray( I’d have 1/2” of water in the tray) on the middle grate. Then main grate above it and the roast back on the main grate with a probe in and let it slowly come up to your desired temp with indirect heat. Will drop for half an hour then rebound back as the water heats up. I was thinking cooking a lamb noisette tonight using Macs method. Sent from my iPhone using Tapatalk

I’m interested Jeff I how this turns out and what else is used. I have used macadamia shells successfully. Currently going through old fruit tree cuttings from carambola and acerola cherry. These are twigs really that I cut up. I guess it would be about ensuring the pits were well dried out. Sent from my iPhone using Tapatalk

Yes I did tony. How many bevies will be required for a 42” burn in? I think a lot. Sent from my iPhone using Tapatalk

Welcome chefmush If you are referring to the burn in, fill your charcoal basket and slowly build heat up to about 300c and hold the temp for - few hours. Search this blog and there are plenty of tips Sent from my iPhone using Tapatalk

Rok you are living an interesting life. I once sat with a friend in his garden shed on the edge of The Forest of Dean where he had tapped a 50 gal oak keg of home made cider. 2 pints later i struggled to walk in a straight line. Good to hear the backyard scrumpy remains alive and well. Sent from my iPhone using Tapatalk

3! Wow...... but there are 7 days in a week! Now it’s all about the tile/ pebble colour choice. Sent from my iPhone using Tapatalk

Tekobo thank you for reminding me of this lambic beer. I was once part of a club where we would match food, beer, and cigars.( bit of a wank really) I did however, enjoy an open fermented beer- lambic beer- and I thought it was Austrian. For 20 years I forgot the term. Never forgot the experience. Given I forgot the term” Lambic”, I haven’t been able to source this beer since. I’ll seek it out now. BTW my daughter devoured blue cheese from the age of 3. Always thought this was astounding as she is a fussy eater now. Also BTW, look out for Monteith’s green apple cider. It’s a Kiwi cider that tastes like Granny Smith apples.... very refreshing on a hot summers day. Sent from my iPhone using Tapatalk

NOW Tekobo I’m interested in knowing what you have ordered? If I engaged too early, I’d be fatigued by now....... but now, I’m excited, for your surprise. What should we expect? Sent from my iPhone using Tapatalk

Tekobo can you and Braai help rokdoc our with his oversupply of beer? He’s making me thirsty. 35c (95f) predicted here on Wednesday and 80% humidity..... here comes Christmas. If you can put a couple of days together like this you will clean that garage out in hurry. Sent from my iPhone using Tapatalk

Bruce do you have an unused lower grate?.......and some fancy looking gloves, with no grease on them. That storage looks good. Sent from my iPhone using Tapatalk

Not yet Braai, but see Troble making this quite often so will try this. Thanks sobsroc and Steve Sent from my iPhone using Tapatalk

Yum yum Mac. Well plated, looks like more snow coming to your place![emoji3063] Sent from my iPhone using Tapatalk

Yum yum Mac. Well plated, looks like more snow coming to your place![emoji3063] Sent from my iPhone using Tapatalk

Rokdoc you will have to take it easy drinking that beer through a long slow cook. I’m looking forward to tasting your stout meat pie with puff pastry and left over KK brisket cooks Sent from my iPhone using Tapatalk

Sovs I am on a mission to expand my repertoire of good sauces. Do you have the recipe for this whiskey and peppercorn? Sent from my iPhone using Tapatalk

Thanks for that graph tony. Useful. Sent from my iPhone using Tapatalk

Cleaned up the gravlax this morning after 7 weeks curing in the cold room. The pellicle was well set and the oils were more prominent through the flesh when sliced. After breakfast, I’ll tuck some away for Xmas day. Sent from my iPhone using Tapatalk

KK chicken is hard to beat. Sent from my iPhone using Tapatalk

That’s huge. Look at that KK busting over the edges of the pellet! Happy days. Sent from my iPhone using Tapatalk

You are brave Mac. Not sure I’d be lighting the KK in -15. Sent from my iPhone using Tapatalk

Tony, Tyrus, mac, great cooks Sent from my iPhone using Tapatalk

Glad you opted for a closed face Aussie. There is all sort of debris that can flick off our roads. Sent from my iPhone using Tapatalk

Haha, I don’t kill them anymore. They keep other vermin out. Don’t get me wrong, when these spiders jump, I’m air boxing and doing the snake step( you know, high knee running on the spot- everyone does it if they nearly step on a snake) at the same time. I’ll keep an eye out for the zapping fly swat..... for flies. Mmmmmmm, don’t think I’ll be cooking these either. Sent from my iPhone using Tapatalk