Basher

AAAsh spit roast porchetta on the KK is superb.
Here are my tips.
1. Charcoal to front rather back- this heats the KK wall more evenly given the position of the flu is towards the rear.
2. Place the lowest grill over the charcoal to rest a drip tray on towards the end of the cook.
3. Keep the the temperature low- medium to reduce flare ups.
4. Half way through the cook if there are flare ups, place a small drip tray on the bottom grate to catch the fat and reduce flare ups. This can remain for the rest of the cook.

Enjoy….. I’m very envious.


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Here is another one for you Pooch. I have a fridge full of venison and no bbq so this made me laugh.



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Looking good Troble.
We won’t be back with our kitchen operating until Feb.

That’s our kitchen on the left!!


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Thank you Troble, yes, as the project gets closer to completion, I’ll start getting more excited.



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Nicely done Jeff. That fire looks easier to manage, quicker to get to cooking stage, and less wasted fuel.
I am sooooo missing my bbq’s.
This is my house at the moment.

The KK and the Parilla are locked down in the back yard.
The Parilla was mostly used when I exited, however, it was also the newer toy so it will be interesting to see which bbq I gravitate towards when I return.
It’s been 2 months away and hence not many posts. Hope to be back by Xmas with a new garage and kitchen- not that I’ll use the kitchen much with the bbq’s needing some cooking attention.


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Awesome mcjudsten.
2 extremes right there.
Break in cooks? A lamb, a goat, a cow?


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Troble I’d say your birds have been sitting in a bath.
All poultry in Australia has to be rinsed in a chlorine solution then rinsed again to kill salmonella. Health regs.
I’m not sure if this happens elsewhere.
The bottom half of yours seem more waterlogged than the top.


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Pooch here is an example of DD pan.


Also another use I have most enjoyed from the cold smoker is smoked tea.


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Cavedweller while waiting for your plug, roll up some paper tight and plug the holes with this.


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Congrats on the investment TN.
Looking forward to your cooks


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Cavedweller you will have some black rubber plugs for that hole.
It’s for putting temperature probe cables into the KK.
How did the birds turn out?


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Great photos Troble. Some look like a movie set.
When will you be investing in a Parilla style grill?


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Sell it now Mac and order a new one.
You will never get rid of the Smoked fish smell!


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What fridge did you choose Troble?
We are limping with a new Samsung fridge at the moment.
After the cold room, it’s rubbish- food life is halved, not big enough, can’t get beer icy cold. The cold room ran at 1- 2c, that’s 35f. Most commercial fridges don’t hold this consistent temp.
We will rebuild a cold room into the new kitchen. Wife wasn’t convinced, now she is.
Remi it looks like the KK has settled into your BBQ routines very well.

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New kitchen Troble!
There’s a whole new world of rabbit holes you are about to jump into.
From appliances, to bench tops, sinks ro lighting.
Good luck. You had better start looking now.


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Sorry, no cooks to share at the moment as we have moved out of home for further renovations.

Back in a couple of months

I may sneak home for a lazy weekend cook on the KK


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Care to share your dough recipe Jeff? Your crusts look to have puffed up nicely


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[mention=3763]C6Bill[/mention]id be interested in seeing what kind of chicken salads you make. I usually buy the value pack at whole food where you get 6-8 breast for $17-$22 and I cook them on Sunday night after I do a big KK cook. I usually do one of three things with them 
1. Summer strawberry chicken salad with candied walnuts, strawberries, arugula, Parmesan cheese & raspberry vinaigrette 
2. vegetable salad with carrots, cucumbers, bell peppers, avocados, chicken, spring mix, Parmesan cheese & raspberry vinaigrette 
3. grilled chicken quesadillas with homemade flour tortillas, oregano, garlic powder shredded cheese and sliced  avocado on top 
I try to eat somewhat healthy when I can but I struggle for healthy chicken salad ideas and usually end up doing the same thing over abs over. I’ve posted all 3 of those dishes before but stopped because I cook them so much and they are so “boring” that I didn’t want to piss off [mention=975]tony b[/mention] or [mention=2394]MacKenzie[/mention]with my pedestrian chicken breast dishes every week
 

Troble when I left home after boarding school as a kid my mum always said that I had to learn how to cook 3 favourite meals.
One of these was and still is a favourite, for my wife, daughter, and any other guest who stumbles into our house mid week. We know it as chicken asparagus. It’s really simple, very moorish, and pretty quick to prepare if you have pre cooked leftover chicken.
Try this.
4 seasoned cooked breasts diced, or a whole Chook.
15 asparagus spears/ or two tins if out of season.
1- 2 tins of cream of mushroom soup/ or cream of corn soup. I prefer mushroom.
1 tub of sour cream- 350g( 1lb)
1/2 cup of sherry or red wine
Cheese grated.
Paprika/ herbs of choice.
Layer the asparagus spears and chicken in a casserole dish.
Mix the cream of mushroom soup with sour cream, sherry, then pour over the chicken/ asparagus.
Grated cheese on top and a sprinkle of paprika
You can add real mushroom or corn or both and play around with your seasoning.
Oven roast for 30- 50 mins until cheese browns at about 180c( 360f) in your KK or oven.
Serve it over a bed of steamed rice.
It’s one of those meals you will keep eating until you feel like exploding.
Good luck with this.


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Is it a butchers Mince beef shovel?


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FYI - you shouldn't be grilling with the lid open anyway; it's bad for the gaskets. 

Correct thank you tony, Lid up on a dry, sunny, low humidity day, With no fire burning.
I’m not sure I’d want to be lighting any fire within a KK if there is suspected moisture inside.


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That’s terrible


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Well found cave dweller, and welcome.
If you suspect there has been water damage, proceed slowly and don’t crank the heat up too high too quickly. Maybe leave the lid up on a bright, sunny, dry day- preferably low humidity.
What’s the height from KK to ceiling? I doubt the ceiling will need protection, the heat mostly dissipates above 1m.


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Don’t you hate that when you fall into a routine of using a quality product, then supply chains break down and you have to search for an equivalent replacement?
I have been enjoying the Gidgee charcoal, it’s now thin on the ground, tried mangrove charcoal. It’s horrible. I had forgotten what bad charcoal imparted into your food!


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