Basher

Rokdok it sounds like you have done your penance and it’s time to treat yourself. My journey from discovery to in investment took 3 years. Once you and mrs RD start discussing colour preferences, the job is done. Besides, a KK will enhance her flower beds if you have cooked on a Weber for 25 years, you will nail the KK techniques very quickly. any photos of that giant oven?

This was really tasty. pumpkin, beetroot, snags and garlic over broccoli leaves. we pulled a young fella out of boarding school for the weekend. Definitely rated it better than school food. IMG_3728.MP4

That’s very funny ckreef, and a very big IF

Nope. Won’t bring up my keyboard

Troble you and I seem to be walking parallel lives. I just watched 2 episodes last night and got all excited about Lennox Hastie. Sent from my iPhone using Tapatalk

It’s definitely on the list once covid travel restrictions lift. Sent from my iPhone using Tapatalk

Tekobo this is for you. I have started watching a Netflix series called Chef’s Table BBQ [/url] It brilliant. The first episode is about tootsie at snow bbq and I particularly liked the second episode( I’m only up to the second episode) with a chef named Lennox Hastie. Lettuce Salads cooked over fire! This is his Australian restaurant. I’m now on a mission to learn more from him. Sent from my iPhone using Tapatalk

Jamie well done on the decision to invest. Alimac is right- there’s a massive difference between gas and wood/ charcoal- even with short cooks. Particularly once the food is rested, it takes on a whole new flavour that gas cannot produce. Sent from my iPhone using Tapatalk

K2krunk I’m going to look out for quail after seeing that. Troble that’s a great way to cook lamb- very Greek if you! Experimenting with a huge amount of ribs over the weekend.... in 1 cook. I realised half way through as the meat pulled back from the bone the expansion was going to jam them in the rib holders. They turned out well, and vac sealed another few meals for dad and my father in law. Sent from my iPhone using Tapatalk

Hyundai panels with a solaredge inverter. The Australian government provides a rebate of $700/ kw and now about 35% of houses have solar. Sent from my iPhone using Tapatalk

I’ve run with the new Hyundai sg 350 Sent from my iPhone using Tapatalk

Striploin for the father in law last night. Very rich with that marbling. Sunday is fathers days here... a good day for slow beef ribs. Sent from my iPhone using Tapatalk

I could easily settle in to scrumpy country. Ron have you made your own cider? Sent from my iPhone using Tapatalk

Beautiful wingman. Stones are the only way to go. You don’t need the most expensive stone. I haven’t had a bad stone yet. Sent from my iPhone using Tapatalk

Troble my solar goes in next week. 13.3kw system and pool heat pump. What panels did you end up with? No batteries here as the government is not allowing power retailer to charge at the variable commodity rates so we don’t get peak price spikes. Sent from my iPhone using Tapatalk

That’s beautiful country Ron. I have a strong connection with The Forest of Dean. Turned 18 at the Lydney rugby club. Sent from my iPhone using Tapatalk

Those were my top choices. Ended up with the gold pebble after being fixed on blue for a while. What part of England are you? Tekobo had blue, maybe she can introduce you to a real life view? Sent from my iPhone using Tapatalk

Nailed it Tekobo. [emoji1476] Sent from my iPhone using Tapatalk

Go for it Ron. What would be your preferred tile/ pebble choice? Sent from my iPhone using Tapatalk

School holidays tomorrow so we had a pizza night. Best crust yet. Sent from my iPhone using Tapatalk

Bards I’ve cooked a few of these. Set up for 2 zones. Spice to your preferred flavour. Let the steak drift up to just short of your desired temp in the KK with early smoke. Then reverse sear on grates low down. Good luck whichever way you choose. Sent from my iPhone using Tapatalk

I have struggled to find ribs with a decent amount of meat on them around here so I called my main butcher today- they are a bulk business with about 12 butchers on hand from 4am till 6 pm- and asked for some beef ribs, whole with some belly beef left on. He pulled 2 of these out of the cold room. About 4.5kg each rack of 7- 8ribs. That about 10lbs Started herbing them up tonight to cook tomorrow. All it took was a phone call to find these. Sent from my iPhone using Tapatalk

Yes, happy birthday tony [emoji3060] Great choice with the lamb rack. I tried a zinfandel for the first time last weekend with a mate when we cooked those snags. It was delicious. 2014 Kendall Jackson. Not sure if that’s a recognised producer? Sent from my iPhone using Tapatalk

Great description Tyrus. Made me hungry and I’ve already eaten dinner. This drones on a bit..... but similar methodology and I think would be better on on Santa Maria grill rather than an opened KJ. The 6 second hand rule is GOLD. Thanks Sent from my iPhone using Tapatalk

Tekobo I see you searching for a KK substitute. If you prefer a firmer rib. Sous vide for 2 hours at 95c, then finish them on your charcoal grill for a crust. Internal temp at 90c will be firm, but not tough Sent from my iPhone using Tapatalk