Basher

How thick is it? Sent from my iPhone using Tapatalk

Here they are. Oh, that’s half a pigs head. I couldn’t help myself when I saw them at the butcher. And the pork wins..... the cheek of every animal is the sweetest and most tender meat Sent from my iPhone using Tapatalk

Thanks Mac. Direct heat or foil/ tray underneath?

My local butcher has turkey drumsticks on sale. I used to cook these in my carnie days in an offset smoker. Too long ago to remember temperatures. You folks in America cook turkey heaps more than we do. Questions 1. Direct or indirect heat? 2. KK oven temperature target? 3. Internal temp target? 4. Main or top rack? Three are for my PNG mate- his daughters loved them when they were in boarding school and can’t get them in PNG. The other 3 are now marinating in cumin, cayenne pepper and Lanes Kinda Sweet Sauce. Sent from my iPhone using Tapatalk

That yard looks even bigger cleaned out. That fire magic is similar to what think I’ll run with. https://agequipment.com.au/twin-burner-commercial-flat-griddle-hotplate-610mm-width-natural-gas/ Jon B I haven’t seen a nexgrill over here until yesterday. It was beaten up on gumtree. Sent from my iPhone using Tapatalk

I love it Mac. Sent from my iPhone using Tapatalk

Haha Tekobo. No one can pronounce that word unless they have had Welsh lessons! [emoji38] Actually I find the language mesmerising, very melodic. Have you heard the Welsh pizza complaint? Sent from my iPhone using Tapatalk

Yum. They look good Herbie Sent from my iPhone using Tapatalk

Wow Tekobo. That’s next level. The UK has been going through a dry aged meat trend for the last 10 years. I watched a show where they toured a dry aging facility- I think it was in Hereford. I was surprised by the scale of it. He had worked out that the antibacterial properties of salt aided the aging process. Sent from my iPhone using Tapatalk

That looks interesting Tekobo. I’ll look into these. Anyone know anything about Cookrite? http://atosausa.com/product/atmg-24/ Parent company is Atosa. Sent from my iPhone using Tapatalk

Yes it is longhorn. I’ve only used it twice, still need to practice and experiment with different timbers. Still drinking the smoked tea leaves and found the smoke mellows over time. This has been my fav on the cold smoking along with rock salt and some other spices. Sent from my iPhone using Tapatalk

I have the 23” Longhorn and have no regrets. I spit roasted a whole leg of lamb and needed every inch. Also, a large salmon fillet on the main grate was wall to wall 23 inches. Tekobo will be your best judge to compare. Sent from my iPhone using Tapatalk

And some chicken drumsticks for the kids lunch....... and maybe mine. Sent from my iPhone using Tapatalk

Striploin KK seared first. Medium, served with garden spinach Sent from my iPhone using Tapatalk

Need advice and suggestions for a small gasser for the new ODK. Predominantly KK cooking, however, for the 10 minute bacon/ egg cook I'd prefer this done outside, on a bbq plate. Here is my wish list. 1. Natural gas connection compatible. 2. 2 or 3 burner requirement preferred- only about 20 inch square surface area. 3. It'll be outside, but under roof. 4. Built in or on top of a timber slab bench. As an alternative to a complete unit, this is a possability with a couple of griddle plates. https://pittcooking.com/au/assortment/#toggle-id-2 This gives other pan options. I see Blackstone feature with good reviews, however, no supplier in Aus. Any other recommended products??

Although not measured, I’m sure part of the kk success is due to it holding a humid environment. If it’s humid, there’s less evaporation, and if it’s humid, there greater success in obtaining the same internal food temperature with a lower temperature. 80f in the tropics feels far hotter than 80f in dry air. In that experiment, 40% humidity cooked the meat in the same time with 30 deg less temperature. Sent from my iPhone using Tapatalk

Tony this is the best article I have read on wet bulb temperatures- and most relevant to cooking. https://www.alkar.com/service/technicalreports/CookingTruth.pdf I still think WBT deserves more air time to understand and educate its effect on cooking. Especially kamado cooking. Sent from my iPhone using Tapatalk

Tekobo I have cooked a few frozen items in the KK. They defrost very quickly. Our climate very humid here at the moment and all frozen foods defrost very quickly. Water is a better conductor than air. It’s all to do with “wet bulb temperature” I’m sure the scientist here can expand on this.... and the fridge mechanics. I’m surprised WBT isn’t discussed more in cooking circles. Even the steam oven makers stayed away from this in their marketing. They must understand it..... maybe it’s their marketing departments that don’t understand it? Sent from my iPhone using Tapatalk

Good to see you holding the tradition for Australia Day Aussie. Here is the original add that generated a massive swing across majority groups to eat more lamb. After all, AUSTRALIA was carried on the sheep’s back for 100 years. Sent from my iPhone using Tapatalk

Here is the finished venison. 1.5 hours in smoke, sous vide overnight at 52c, then finished on a grill. It melted. Other mixed beef and pork too- Smoked over hickory. Sent from my iPhone using Tapatalk

Guilty. That’s a very good point Dennis, however, somewhere between preparing the food and eating the food, the sun generally goes down, and lighting for photography is reduced, and everyone is hungry, and, no, it’s the drinks that distract me. I’ll try and take more plated shots. Sent from my iPhone using Tapatalk

I guess the obsession took over from cold tony. Well done. Here is the venison oiled, spiced and going on. Oh, and that’s a prime beef rump going on too. Cleaning out the shed in prep for backyard Reno and found some chunks of a Acerola Cherry that I’d stored a few years ago. It smells delish. Sent from my iPhone using Tapatalk

Had a late couple of extra mouths to feed tonight, so one of these went into the KK frozen. Both turned out superb. Sent from my iPhone using Tapatalk

My hunting friend has cleaned out his freezer and given this venison to my dad who in turn asked me to cook it for him this weekend, AUSTRALIA Day.( ckreef I think you were buying something for this weekend to celebrate with us) [emoji23] It’s mostly back straps. The only request from dad is that I put a hint of smoke on it. It’ll be transported 40 minutes away after cooking. I’m thinking of getting a small fire going in the kk, then a coat of oil over the venison and some dry rubs while frozen. An hour or 2 in a smoky kk while it defrosts, then bag it for 10 hours of sous vide at around 52C( 125f). Take it to dads bagged and finish it off on his grill. Any suggested variations to this? Sent from my iPhone using Tapatalk

Both look great Troble. That blue pebble was my second choice. That design really focuses the backyard for entertaining around the pool. I’ll be doing the same with a natural gas bbq plate- I can’t grill on gas. It’ll only be small- 2 or 3 burners. Our mornings can be mayhem with school or kids sport and we often fry up a quick bacon egg and cheese sanga. We have always preferred to do this outdoors on the bbq so there’s less washing up. Sent from my iPhone using Tapatalk