Basher

Very pretty Troble. Should look good once located into the new back yard. Kinda makes that nice new griddle shrink into the background when the Big Blue moves in.

Troble! You can’t leave that out on the rain. Unbox it, roll it into the garage, and fire it up. Sent from my iPhone using Tapatalk

Perfect Tyrus, ss Sent from my iPhone using Tapatalk

Tyrus that’s a butter seal over the top of the pate. We enjoy Brisbane. Those islands are north and south Stradbroke Island, AKA Straddie to locals. Fraser Island just north is world heritage national park. It’s the worlds largest sand island. Pretty cool place if you like to travel. Sent from my iPhone using Tapatalk

Tony, Mac, Pequod, they all look delish. Corona chicken........ seriously, pequod are you trying to stir up the media further? Lol. Here’s my land liver pate. And playing around with the camera on a new phone. Lots and lots and lots of butter, cream, and of course liver. I’ll try it on some toast for breakfast. Sent from my iPhone using Tapatalk

I have 4.5kg- that’s about 10lb of lambs liver in my fridge. Anyone have a good pate recipe they’ve tried? Sent from my iPhone using Tapatalk

Eggery I have been looking at different steels and plates and have some mates with significant steel fabrication businesses. Mild steel is fine, however, does require a little more care. You can treat it as you would cast iron- heat, oil, and keep a little oil on it when storing. vegetable oil is fine. Pouring water on mild steel while it's hot is great for cleaning, however, can deteriorate the steel over time and will need to be cured afterwards if you choose to do this. Consider that stainless can react by corroding when held against other steels. Pretty sure Dennis has advised against steel wool and some other cleaners with his grates. I wouldn't store a mild steel plate touching stainless. I'll be using a steel plate with my gasser. My current gasser is 10+ years old and the 5mm plate is fine.

Thick looking chops Tony. I needed a change from lamb last night with striploin. Leftovers tonight in a Thai beef salad. Sent from my iPhone using Tapatalk

You will come back from Peru with their local cooking pots, and recipes. I couldn’t leave it boxed, gotta see it shining as the centrepiece. Sent from my iPhone using Tapatalk

Here’s the leg of balsamic lamb, 30 minutes off ready. And here it is carved. I’ll definitely be doing more balsamic soaks. The crust was amazing. Sent from my iPhone using Tapatalk

That looks great. Did you put some hot smoke over it too? Sent from my iPhone using Tapatalk

Sweet, are you staying with concrete Benchtops? Sent from my iPhone using Tapatalk

1 week down Troble and a week ahead of schedule. Expecting some small rain next week so might lose some days. Sent from my iPhone using Tapatalk

Tyrus this leg has now been marinating in balsamic and a few other herbs and spices for 5 days. I don’t think there is any problem with the absorption rate. I’ve popped the vac sealed bag and will let it fridge dry overnight, planning to spit roast it tomorrow. Apart from the balsamic smell when I opened the bag, the strongest scent coming through was the basil, a little molasses, cumin and garlic was mild... it smells delish. The basil has a light, fresh fragrance. I think I’ll reduce the bag juices with a little brown sugar for a baste tomorrow. Sent from my iPhone using Tapatalk

Congrats on the decision to purchase bigshep. I’m sure you will enjoy the new toy and be the envy of your mates. Send through some pics. What’s your ETA and have you thought about what your first cook will be? Sent from my iPhone using Tapatalk

In the 23” it is. I’m not sure about the others. Sent from my iPhone using Tapatalk

Tyrus I’m inspired. How did your cook turn out?Too late, just coated a leg in dried garlic, chilli, cumin, ground pepper, purple crack, ground mustard seeds and peppercorns. All small proportions cos it’s now bagged and marinating in balsamic vinegar and molasses and a stack of chopped basil( cos my garden needed trimming). Plan is to pull it out Thursday, 24 hours air drying in the fridge, then spit roast Friday. I’ll have a yard full of workers for the new ODK and also friends dropping by to pick up their lambs..... a little taste test before they go home. Q1: How deep will the vinegar penetrate? Q2: Will the vinegar dry out the lamb surface air drying in the cold room and further crisp up the crust? Oh, and pequod, those ribs look amazing, like lollipops. And Mac, it’d be good to see that cold room operating through summer[emoji3062] Sent from my iPhone using Tapatalk

Led zeppelin...... great bbq music. I could handle that. 4 weeks early Troble is outstanding. Our demo started on Thursday. Squeezing an excavator into the back on Monday. They reckon 2 days to get the excavation complete with footings. Then it’ll shape up. Sent from my iPhone using Tapatalk

Bruce I have about 50lb remaining across various cuts, vac sealed and a further 20lb in the freezer. 15 more lambs coming in this Friday to be distributed to other friends. They weigh around 60lb each lamb. Tyrus thanks for the suggestion. I’ll look up some balsamic lamb recipes and give it a go. Sent from my iPhone using Tapatalk

There’s plenty to go around pequod. You could start the revolution to bring the American people back to lamb. It really is the tastiest of the red meats. Sent from my iPhone using Tapatalk

Rack of lamb, Paprika, cumin, chilli, salt rub Seared fat side down on KK. Cleaned out the shed cos it’s now demolished and found some home grown cherry branches that were pruned 2 years ago. Took it to 65c( 150f) which is kinda half pregnant- not enough to render the fat and the meat beyond rare. I have sooooo much lamb in my cold room and other racks so this was an experiment. Still, very tasty. The smoke and spices were delish, Very moist. Now I’m really torn between taking this to a pulled lamb state, or trimming some fat and cooking rare! Maybe trim the fillet off, slow cook the ribs, then throw the fillet back in at the very end at high heat and keep it rare? Friday will be another lamb leg on the spit. Sent from my iPhone using Tapatalk

Yes qundoy, I’d be very happy with that loaf. Whenever you mix rye, whole meal, or some other grains, I have no expectation that it’s going to be as light as a plain white loaf. Sent from my iPhone using Tapatalk

Troble I’m opting for a Heatlie drop in natural gas burner. https://www.heatlie.com.au/heatlie-bbq-ige-island-gourmet-elite The commercial products here don’t comply on residential properties.... we are over regulated. I’ll tell a story why Heatlie. We raised funds for our local kindy 8 years ago and had surplus funds the committee put aside to buy a decent bbq to continue fund raising through sausage sizzles. I got excited, started the research and determined Heatlie made the best transportable plate gasser to cook sausages and onions for 4 hours at a fete..... BUT, the committee voted for a cheap hardware product at half the price. Despite my protest saying it will melt 90 minutes into the cook, they ignored my polite suggestions. Sure enough, less than an hour into the first cook this brand new bbq melted, the plate buckled, the frame fell apart. Twas a disaster. Heatlie had just won an Australian Army contract to supply 350 bbqs into Iraq. All of them came home and I reckon they would have been bashed up, dropped out of planes and exposed to pretty harsh conditions. The kindy purchased a Heatlie and still cook on it today. Now known in our small community as an Iraqi bbq. I’ll review it once I have a few cooks on it. They also make a hydrogen bbq! https://www.heatlie.com.au/hydrogen-bbq Not sure what this is about? Sent from my iPhone using Tapatalk

That looks perfect. Lamb shank steak?? Never heard of that. Is it the bottom of the rump? Sent from my iPhone using Tapatalk

Ckreef is looking to buy a bbq trailer! Something like this https://encrypted-tbn0.gstatic.com/images?q=tbn%3AANd9GcS57nFISf_Nun4oy_4BtYU_XWj38zqxRFpjFaairc189kPODman Sent from my iPhone using Tapatalk