Basher

Roast lamb and potato bake tonight. The potato acted as a diffuser and caught the drippings. Sent from my iPhone using Tapatalk

Are we going to meet these new owners and their cooks on this forum? Sent from my iPhone using Tapatalk

Tekobo did you tie those knots in the last photo? If you did, I’m glad you chose to cook and cure meats rather than drive trucks! Looking at those photos, not sure I could let them go. Enjoy the triplets. Sent from my iPhone using Tapatalk

I have a 23”. The legs are not as wide as the body if you are including an area for a roti motor. This may be the money shot for you. 33” will do. 34” is safe if your motor is a little larger than mine. Sent from my iPhone using Tapatalk

Looking good Adam. I’d save that outlook too. Sent from my iPhone using Tapatalk

Somewhere here there was a really cool photo of a 1 off KK covered in copper. It should be nicely tarnished by now? I think it still lives in Bali? Dennis? Sent from my iPhone using Tapatalk

Cmon Tekobo. You can’t do that. Spill the beans. Please tell me with all your worldly experience now you chose pebble over tile? Sent from my iPhone using Tapatalk

Interesting bards. I tend to ignore recipe quantities of chilli given the variations of heat and just run the taste test. With cumin( my favourite with most cooks) I’ve found a huge difference in dry frying the cumin in a fry pan first until it just starts to smoke. Then grind it. The aroma and flavour pop off the food. It’s as big a difference as a KK oven to an indoor electric oven. All my cumin is now dry fried in batches and then added to rubs..... even sprinkled over eggs. There are many other spices this works well with. Sent from my iPhone using Tapatalk

Mcjudsten that crust looks perfect. I hope the neighbour ended up with a slice. Sent from my iPhone using Tapatalk

Bards We love a good chillie made out of leftovers. Something like this. https://www.google.com.au/amp/s/www.foodnetwork.com/recipes/devons-award-winning-chili-recipe-1920583.amp There are some terrific recipes with cumin, coffee and other usual ingredients. Sent from my iPhone using Tapatalk

Sunday evening pizza. Rushed the dough so didn’t get the rise I wanted. Still, pretty tasty. Interestingly, this cook crept up to 600f and the solvent smell came back again. It’s been a year since the burn in. Maybe this continues at high temps? Sent from my iPhone using Tapatalk

I do agree Tyrus. I think this helps him appeal to a different audience- who hit their fingers a lot with a hammer. Sent from my iPhone using Tapatalk

Language warning on this. PG This bloke is appealing to Aussie battlers trying to get them away from packaged processed food and into the kitchen cooking real food. There are a heap of his recipes on YouTube. Not sure this audience needs his lessons. I just like what he stands for. Sent from my iPhone using Tapatalk

Nice alimac. Haven’t been able to find ribs that meaty on this side. Sent from my iPhone using Tapatalk

This is what the dog eats. Usually about 5kg of Bullock’s heart, liver, kidney, chicken wing tips cooked to rare, then fridge and frozen for the next 5- 10 days. The Maryland bird on the side is for us! Sent from my iPhone using Tapatalk

If I was trapped to eat one nations cuisine for the rest of my life........ I choose Italian. Bring on the Italian cooks on the KK Mass. Sent from my iPhone using Tapatalk

I bet you would drink the box of beer it comes with! Sent from my iPhone using Tapatalk

Welcome Massimo and congrats on the decision to invest. I was suppose to be in Italy last month for my daughters waterpolo tour..... maybe later. Are you north or south? Sent from my iPhone using Tapatalk

You could win that tony. Will it go against you if you show the KK in the photo? Sent from my iPhone using Tapatalk

Bards you have air getting in somewhere. Check all the plugs, portal holes and that the lid is closed properly. Sent from my iPhone using Tapatalk

No side tables? Sent from my iPhone using Tapatalk

Medium rare thanks Troble. I’ll be right over..... post covid Sent from my iPhone using Tapatalk

Rotisserie chooks tonight, soooo good. Over some carambola wood for about 40 mins then indirect. That’s an onion in between them to allow better air/ smoke circulation. Sent from my iPhone using Tapatalk

Rotisserie chooks tonight, soooo good. Over some carambola wood for about 40 mins then indirect. That’s an onion in between them to allow better air/ smoke circulation. Sent from my iPhone using Tapatalk

Troble that crust is looking good. Almost becoming second nature with no thought required. Sent from my iPhone using Tapatalk