Basher

Tekobo are they on the England side or Wales side of Ross on Wye?


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Excellent cooks here- that’s a lot of cheese.
It’s so hot here…. Must be 30c and 95% humidity at 8pm.

That’s the new lagotto.
Here is a 5 lb rib on the bone.

I love cooking on this.



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How very British.
Ross on Wye in the beautiful Wye Valley. I’ve played cricket there…..almost Welsh.


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Feeling a bit rusty with this after 12 months without a KK.
I
It took me a couple of goes to get the KK lit, the crust didn’t rise so I expect my yeast may have deteriorated??

It ended up ok, not great, but ok.
Still, it was enjoyable to potter around lighting the fire and prepping the crust……. And plenty of scope to do improve.


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Sounds like you gotta get out town, maybe to the beach on the west side of Australia there might be a secluded spot.  Otherwise don't worry about a thing, but if I had a peeve it would be the bottom shelf on the frig, man that's low. And on a serious note, who drank my last beer?  There are questions that will never be answered, ZA  might be one....  keep the faith Jeef, the tide changes every six hours. 

Agreed Tyrus, something like this from last week at Noosa.

I forget you northerners may have cabin fever at this time of the year.
Nothing worth being cranky about.
Light up your KK and take a moment to enjoy the small and great joys around us.


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No sir. I want to slice “steaks” that are medium rare. 

Pooch to play beyond Jonj’s superb looking cook, I’ve found to slice a whole round of meat into reasonably thick steaks is near impossible while the meat is warm.
Maybe there’s two stages to your cook?
After spicing the outer edge, kiss it with smoke( and heat to crust the outer edge) from the KK while the meat is cold. Then re chill the meat before slicing it into steaks while you stoke up the fire.
It’s the cold fat in the protein that allows a cleaner slice.
Once it’s warm and rare, it’s wobbly and very difficult to slice evenly- even with the sharpest knife.
No one likes a wobbly rib!!


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How many days aged tekobo?
Looks pretty funky to me!


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A dozen Chook thighs

These Parilla grills are so much fun to cook on.
Light the fire, crack a beer, store the food up high on the rack for some smoke and gentle warming. When the flames die down, drop the grill down low for searing.

The theatre is very relaxing.


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Baby I’m back!
Missed the KK cooking sooo much.
Thought I’d forget all the little hacks….. but I nailed these beef ribs.

Sorry, I don’t have photos of the finish- the bones dropped out and ended up diving the ribs.
With a little eye fillet on the Parilla.



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Thank you troble, I see you haven’t backed off on your cooks…. And we’ll photographed.
Here’s a sneak peak at the new kitchen.

Poured concrete Benchtops.

Still plenty to finish around the edges


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Thank you peeps.
We are limping back into home with much Reno work yet to be completed.
The dry aging fridge is our every day fridge until the cold room is built back in on Monday, the outside is incomplete, the rooftop garden is yet to be waterproofed and landscaped, we are moving boxes and trying to clean up our other house.
All in all thing are pretty ugly around here just glad to get a cook up on the KK….. and the Parilla.

Here is part of the kitchen.
I’ll post some more tomorrow.


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Finally back home…. Limping into Xmas.
Easing back in for an uncomplicated cook for the kids end of school year with a few of their mates.

It’s been a long time between cooks



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Very exciting David.


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Yum yum David. Blue swimmers, aka sand crabs.
Boiled in salt water?
I thought you would whip out the chilli crab that Singapore is famous for. Maybe that’s saved for the mud crabs?


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David you have cooked well enough to know what you need.
Find a local welder and design and build it.
It will be a fun project


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Any way but low and slow.
There are a few posts here cooking venison that turned out excellent.
Try a lump spiced up and put in the freezer for 20 mins then straight onto the KK smoked up and heated to about 180C.
Always good medium rare.
Also very good venison rump steaks cooked like any steak to medium rare.
It has no fat so low and slow will dry it out.


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Where are you David?
I found a stainless steel welder and had one made.
Really happy with the end result, mates bought it for my 50th birthday.
It cost about $2k aus



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Or how about this one in your new toy jonj?….. if you have a spare 17 mins to watch.

And like lamb


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Here’s one for you to try jonj.
If you have a lazy 12 minutes…. Where do you think this is filmed? Turkey?

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To avoid any confusion, he meant "upper grate" turned upside down, that's what we refer to as the "sear grate." 

Aha, yes Tony, I’ve been away from my KK for tooooooo long.
Thank you


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I see all these beautiful pictures of steaks that are seared with a nice brown caramelized crust.  I have not been able to get that.  My husband feels that the lowest grate isn't low enough.  He gets the grill as high as possible, but the minute he opens it to use it, it loses heat.  How are you all doing this?  We cooked a 1" 3/4 steak porterhouse yesterday and got the sear marks, but not the brown caramelization.  What's the secret? Thx

Siu fill the basket and flip the lowest grate upside down. The steak will be an inch off the flame…… it’s pretty hot down there.


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Nicely done tekobo.
Those kumquats can be bitter…. More grapefruit than mandarin.
Very marmaladey


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Well done Dennis.
Did you wrap it in cotton wool and hand deliver it in a pram?


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Well considered Tyrus.
I am now halfway through this book now and totally absorbed in the detail.
It presents the sourcing and culling of animals in a very pleasant way.


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