Basher

Tonight I’ll spin a pork loin marinated in oak aged balsamic with white truffle. Then spiced with pepper- purple and black, garlic, chillie and paprika. Half an hour into the spin I’ll add the double bottom drip pan with spuds, onion and bacon. Not sure how this will go and the timing- maybe an hour with the 1 and 1/2 hour spin? Sent from my iPhone using Tapatalk

That sounds like a good plan Tyrus. Getting very close to an end to this journey... or just the beginning. I’ve just finished listening to Michael Pollan’s book. Very interesting. Old science becoming trendy again. I’m still keeping a lazy eye out for the KK mascot. Troble, you need to find your mascot too. Sent from my iPhone using Tapatalk

Thanks Tekobo, it’s river red gum slabs milled from a friends property. The same as the kitchen bench and also the posts. No chance Mac. I’ll fly your flag with the splash back..... unless the Montanians want to claim it? Sent from my iPhone using Tapatalk

Suddenly cold here tonight. No plants yet Sent from my iPhone using Tapatalk

I’ve been really looking forward to this splashback going in. This is a single sheet across the back of black limestone from Canada. Well, the stone masons thought it cut like a hard soapstone and although it came from Canada, they thought it may have been mined in Montana. Mostly they are cutting it up as kitchen bench tops. It has a grain running through it like a petrified timber grain. All this started from a desire to properly house the KK. [emoji33] Sent from my iPhone using Tapatalk

Perfect Matty. It looks great and fits in well with the timber and brick. Sent from my iPhone using Tapatalk

I’m not swinging off those lights tony. Fire pit is done. I’m half way through mixing 9m3 of cow dung into the beds. That filled the drive way...... and the foot path. Had to move that bit quickly before council came looking. Sent from my iPhone using Tapatalk

Definitely down stairs Tyrus. Why? It give you good reason to get out into that big back yard and helps you engage with nature- and use more of your land. Freezer/ fridge and charcoal storage in the laundry. Stage 2, move the indoor kitchen to the laundry and put the laundry elsewhere. Before you know it, the herb garden, and vege patch will be accessible to the kitchen as will the orchard. Sent from my iPhone using Tapatalk

Tony that’s interesting. Chuck is the last of the cheap cuts here. It used to be brisket, until low n slow bbqing gained popularity. Some butchers call it stewing steak. Yours look very tender. Sent from my iPhone using Tapatalk

Troble that recipe looks good. If you are spit roasting, bone in unless you want to spice it then tie it into a roll for the rotisserie. If you want to grill it, bone out, and bone out is easy to slice. Either way, I like the leg and mostly bone in. You will find a path through the leg pinning the shank close to centre for a balanced spin. Once you try this, I’d be interested to see how you go slow cooking a shoulder in a similar way you cook your brisket. If you can get lamb cutlets, they are like lollipops cooked rare. Cutlets cost about 3 times the price here and usually well justified. In beef world, cutlets are like an eye fillet on the rib bone. Very tender Sent from my iPhone using Tapatalk

Troble try marinating the lamb in balsamic vinegar with whatever spices you like- we are loving cumin and chillies and others. While it’s spinning, add brown sugar to the vinegar and reduce down to make a bbq sauce. Spin direct until you smell the juices, then indirect at a reasonably high temp. 180c( 360f) I’m sure you can add some twists in this. I’m interested to. See how it goes for you. Sent from my iPhone using Tapatalk

And with peri peri chicken. And here is the result. Sent from my iPhone using Tapatalk

Who’s been cooking lamb lately? Here is a boned out lamb leg with a little salt and cumin. Forward searing. Sent from my iPhone using Tapatalk

Jayson no kamado for 2 years must be killing you. Did you say babies? Straight for 2 KK’s. I suppose good things come to those who wait! Well done. Sent from my iPhone using Tapatalk

Here are the crystals in the rusty chandelier. And these are the drawer handles in the forge for a twist later this week. And these are a couple of tiles my mum made for around the fire pit. She is very creative, and for a hobby creates clay busts amongst other things. Sent from my iPhone using Tapatalk

No photos wingman, then it didn’t happen. Mac is right..... but so am I. [emoji36] Sent from my iPhone using Tapatalk

Lamb Agra tonight. Thought I’d sear off the lamb and dry the ginger, garlic and onion on the KK. Then into the slow cooker with coconut cream. Maybe another 3 hours before the lamb falls apart. Sent from my iPhone using Tapatalk

Well done wingman. I cooked 10 pizzas last night- sorry, no photos. Had the fire going nice and early so through a sourdough cob in before pizzas while the heat was up and noticed the left hand side cooked much quicker. I checked the settings and realised the lower wheel was opened a quarter circle to the left of centre and the dotted wheel was opened to the second largest dot. I spun the wheel so it was opened right of centre( more centred into the firebox) and opened the other to the largest circle. By the time the pizza went in they cooked evenly. This was my learning last night, sorry if this was obvious to others. Sent from my iPhone using Tapatalk

Big tongs..... or lot of them! Sent from my iPhone using Tapatalk

[emoji3166] Well spotted Mac. I just spent $100 hanging crystals off it. I’ll post a photo tomorrow afternoon when the winter sun hits them. Sent from my iPhone using Tapatalk

Take the plunge Lance. The day I purchased the KK, I spent a fortune building a roof for it. Does the KK have to suit the house, or does the house have to suit the KK? [emoji847] Sent from my iPhone using Tapatalk

Just half a sheet of builders ply. Concreters and scaffolders use heaps of it. I still reckon that’s a big lift, even with 4 blokes it’s heavy. Put a log or bricks on the lower step in case it bows. Sent from my iPhone using Tapatalk

Just half a sheet of builders ply. Concreters and scaffolders use heaps of it. I still reckon that’s a big lift, even with 4 blokes it’s heavy. Put a log or bricks on the lower step in case it bows. Sent from my iPhone using Tapatalk

Mac that bear was long gone........ until you cooked the porridge. That’s as good as an invitation. Sent from my iPhone using Tapatalk

Great job Matty. What timber is that? Sent from my iPhone using Tapatalk