Basher

Done to 75c. Request for no smoke, charcoal only. Oh well, still bursting juices with every break of the skin. Sent from my iPhone using Tapatalk

Busy evening preparing meals for the week. Tried this chilli recipe with a few Aussie variations and left over brisket. https://www.vindulge.com/smoked-beef-brisket-chili/ It’s pretty good. Added some fresh soaked chickpeas that provided a different texture to chew. Also been asked to prepare these two chooks for some asparagus chicken with cream of mushroom for later in the week. This is where the Meater stands apart. Sent from my iPhone using Tapatalk

Thanks for the tips. I was definitely rushing my starter with one feed 5 hours before. BTW, That loaf was one third rye. Sent from my iPhone using Tapatalk

I finally feel like I nailed a sourdough loaf with the spring and shape I wanted. Twas delish. This was 60% hydration rather than 70% and I added a little dry yeast before the final proof. Maybe tells me I wasn’t feeding my starter regularly enough before adding it to the dough? Not sure I want to change this process for now. The other recent attempts have been too dense or too flat. Sent from my iPhone using Tapatalk

Great effort Zoo. I’d love to be tasting it. Sent from my iPhone using Tapatalk

Small 2kg( 5lb) brisket for tonight. Kk got away from me so I’ll check for leaks tomorrow. Crept up to 170c. I might have got lazy putting the bottom door back after the last clean out. Turned out ok after 4.5 hours. Sent from my iPhone using Tapatalk

Looking good, I was suppose to start two weeks ago. Rain now has them starting Monday. Keep the photos coming. Sent from my iPhone using Tapatalk

Only 1 for me Aussie. That’s the first 15 of 30 sold amongst mates. Didn’t think I had that many friends until the lamb call came in! If u were near Brisbane I’d line you up for 1. Sent from my iPhone using Tapatalk

Surely not Bruce, but you are right. That pasta does look good. These are on their way to my house this afternoon. Raised on chickpeas- protein. Hence the low fat lamb. Can’t wait to fire up some chops on the kk tonight. Sent from my iPhone using Tapatalk

I’m going to have to get one. I’ll be Keeping an eye out now Sent from my iPhone using Tapatalk

Dennis I reckon I could spit roast a 15lb bird on my 23”. That leg of lamb was about 10lb Sent from my iPhone using Tapatalk

Salmon with ground purple crack. Kale from the garden with honey and apple cider vinegar to steam it, and roast cauliflower. Cooked down low, quick. And plated With a 20yo semillon that looked like cats P but tasted pretty good. Sent from my iPhone using Tapatalk

She spent the rest of the day lounging in and out of the pool. Sent from my iPhone using Tapatalk

Consistently good...... again Aussie, they look superb. Sent from my iPhone using Tapatalk

After 10 days of rain the sun came out yesterday and today. It’s really steamy as the moisture is rising out of the ground. My wife took Billie for her usual walk and she had enough half way through....... She Spotted some cool water running down the gutter..... and couldn’t be moved. Very funny from a dog who loves a walk. Sent from my iPhone using Tapatalk

Welcome back Pequod. And to think you were selling that. Mac I wish I could get my dough looking like that. Made some rye/ wheat sourdough on the weekend and just could get the gluten binding. Turned out ok, a little dense and nowhere near as aerated as yours. I’m going back to the books to work a recipe through that works for me. It’s been really warm and humid here and I’m not sure if this has an effect. Do you lighten your saturation in warmer, humid climates? How do you tweak your method? Sent from my iPhone using Tapatalk

Chunks of meat with connective tissue first and take the to a pulled pork temp. Also thinking, you could fill the drip tray with peeled, cored apple, and half fill with apple cider vinegar. Or go sweeter cider if you prefer sweet. Makes a great sauce. If you don’t have the double, I’d have deflector resting on the basket, the spacers, then drip tray. You still have room for 3 levels. There’s a lower grate ledge between fire and main level, main grate, plus the top grate. Sent from my iPhone using Tapatalk

The rain has put most of the fires out Bruce. Some of the country is now under threat of floods. Sent from my iPhone using Tapatalk

Zoo do you have the double lined drip tray? On reflection, this would be perfect for a big cook. I have a 23” and I reckon you could do a whole pig in one cook. Indirect and once the KK has warmed up to 200c, drip tray on the charcoal basket, then pack out the lower grate, main grate and top grate. Lace your charcoal basket with wood chips, once set up it will be difficult to access the fire. I’d also use multiple different rubs on different cuts from sweet to spicy. I’d run it up to about 200c, then load it up and I’d expect a big drop in temp for 2 hours while the meat draws in the heat. Throw a probe into the middle of each grate. You could even delay some meats in the KK to have some climb higher for pulled pork and some just roasted. A grate loaded up could cook for 2 hours before loading up the rest of the pork. Could be fun. Sent from my iPhone using Tapatalk

Can this be used in conjunction with the spot roti? Sent from my iPhone using Tapatalk

Good luck with that Zoo. I’m looking forward to the photos. Not sure I have any useful advice? Sent from my iPhone using Tapatalk

Thanks a alimac, I’m still chasing your last meal posted. Sent from my iPhone using Tapatalk

The Kiwis would call this pork and pooha. The packet called the pork a scotch roast! Not sure about this cut? Carved a bit like a rib fillet. Spinach came from the garden as did the basil for the feta and cherry tomatoes. Sent from my iPhone using Tapatalk

Tekobo have tried this British creation? https://www.thespringoven.com/theshop#concept Or have you run out of cupboard space? Sent from my iPhone using Tapatalk

Thanks Tony. $17 Aus is about $10US. The Dalstrong knives look flash. Sent from my iPhone using Tapatalk