Basher

Mac I’m looking at your photo and had to re read it 3 times. I was sure that potato was a pork loin. It didn’t make sense to me until the third read and a zoom into the photos. All the time I’m thinking, that’s not a chicken breast! Sent from my iPhone using Tapatalk

That looks like an interesting gathering Aussie. What was that about? Local Perth bbq club? Sent from my iPhone using Tapatalk

Tony I toyed with sous vide on these steaks, but given they’re thin cuts, I didn’t think I had the ability to create a crust without overcooking them once they were rendered through the sous vide process. Maybe the sous vide could work on a whole striploin of around 5lb and then roasted and carved? Sent from my iPhone using Tapatalk

Troble this meal is on you. Left over Wagyu striploin, black rice with jalapeños, corn, cucumber, coriander, avo, lemon juice, cheese. Kinda made up. Wife said she could eat this all week. The lemon really cut through the richness of the Wagyu. And the second day smoke added depth but remained subtle. Thank you. Sent from my iPhone using Tapatalk

Mulch those Avos thick. They have feeder roots that grow through the mulch. They also will only fruit where the have direct sunlight touching them so don’t grow them too close to other trees or walls. Mates have o o farms north and south of us. Good luck. Sent from my iPhone using Tapatalk

Tyrus the carambola smoke is not as strong as oak, it’s nutty and by comparison may be closer to apple wood. Tekobo did you try your apple tree off cuts yet? Or are they still a little green? Sent from my iPhone using Tapatalk

I can see the downside on KK cooking is that you build this beautiful fire, then shut the lid so no one can see it. It does make for delicious- and mysterious food to the unknowing observer. We are all drawn to water and fire. No doubt that new grill is complimentary in many fronts Sent from my iPhone using Tapatalk

AliMac there are other photos in the post “the clock is ticking” In the end I took the steaks out of the fridge and let them come down to room temperature while the charcoal was firing up. Heated the middle grate, then removed and added a stick of carambola wood. Seared each side. Extremely filling. About 150- 200 grams of this Wagyu is plenty. These last two will be added to a salad tomorrow. The smoke tastes better the day after cooking. Sent from my iPhone using Tapatalk

Troble that’s. Terrific looking salad Sent from my iPhone using Tapatalk

Well invested showcase. That looks very sexy. 3 years is about the time many of us wrestled over the decision to buy. Congrats. Sent from my iPhone using Tapatalk

That looks great Tyrus. When you say it’s a pleasure to cook on, surely you are not referring to a pot of soup stirred with a wooden spoon? I’m looking forward to seeing more photos. Very exciting. Sent from my iPhone using Tapatalk

I’ve been working my way through about 20lb of Wagyu striploin that my dad gave me for my birthday last month and although I usually enjoy a thick steak, these are too rich to eat too much in one sitting. It’s Thursday night here, so I part froze- 45 min in the freezer and cut these thinner. They are cut about 8mm thick. Salt and peppered only and now resting in the cold room on a rack so the air can circulate. If I was feeling as brave as Tekobo, they could sit and dry age in the cold room for a few weeks. I am not feeling that brave, and have eaten porridge and vegetables today so they can be savoured tomorrow night after golf at Noosa Heads. I’m thinking of hot searing them down low on the KK with generous wood chunks for smoke..... unless you have other suggestions? Sent from my iPhone using Tapatalk

It keeps the snow off the bread. Sent from my iPhone using Tapatalk

What’s in the cure Mac? Sent from my iPhone using Tapatalk

Wagyu striploin last night Sooooo tasty Sent from my iPhone using Tapatalk

Mosca I’ll fire up the KK for a steak/ sausages for small cooks. I don’t cook many burgers and use a gas with flat plate bbq for bacon and and eggs. If I didn’t have a gasser, I’d use the KK and an iron pan for the eggs. You can cover all cooks with just a KK. I know you want one....... get it. No one here minds how you justify it, in fact, I’m sure they will offer another 100 reasons why you should. Sent from my iPhone using Tapatalk

AJR I have always found the smoke a better flavour the day after. It definitely changes over time- greater depth. Sent from my iPhone using Tapatalk

Humgat I don’t re use plastic with food and have had the occasional leak even with traditional vac sealed rolls. Now I double seal each end and don’t have that problem. I have friends who use the clip lock bags pegged to the side of the sous vide tub so it is not totally submerged, however, this is not a great solution for fridge/ freezing. With large amounts of meat( post hunt), I have added different spices, then vac sealed, then frozen, then sous vide months later and it turned out fine. Never garlic bagged in sous vide. It’s toxic. Sent from my iPhone using Tapatalk

Welcome yubakram and congrats on the decision to invest in a KK. It seems you were saved by the covid distribution issues. What kind of food to you like to cook? Sent from my iPhone using Tapatalk

That was an awesome looking breakfast Mac. Is it your tribe that puts maple syrup on bacon, then bacon on pancakes with ice cream.... for breakfast? Sent from my iPhone using Tapatalk

Sorry about the poor photos. Wife went out tonight for a gin night with some mates. One of the husbands joined me for a steak.... Then the kids had some friends over... so 1 steak became 2. And this was my only chance for a snap, before it was gone. Sent from my iPhone using Tapatalk

They are good looking grills leminsfit Sent from my iPhone using Tapatalk

Welcome Kev. Kayaking, hunting, fishing, cooking should make for some entertaining photos. I’m Looking forward to seeing them. Sent from my iPhone using Tapatalk

Bendupuy can we see some photos? I’m sure Dennis will have a solution for you. Sent from my iPhone using Tapatalk

Seafood extravagander Troble. Did you soak the octopus in milk for the night before or straight up with salt and pepper? Sent from my iPhone using Tapatalk