Basher

Had a late couple of extra mouths to feed tonight, so one of these went into the KK frozen.

Both turned out superb.



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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)

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?



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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.


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Not to hijack the thread from the original OP but I’m a month out on taking the plunge on a BB32 myself. One question to throw in here. Is a cover necessary if the KK is going to be under a patio?

Keep the duck cooks coming. If it’s on a restaurant menu I will normally order it.
We don’t see it often in our markets and therefore I don’t get to cook it much.
Most of my hunting mates target other game.
That duck looked delish.


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that's a good looking crust.

And get the half grill grate. 

Congrats on the decision to buy. I'm sure you will enjoy the experience.

20 hours ago, Bruce Pearson said:

I love you die hard KK’ers,rain,sleet nor snow will keep you away from your grill, to cool! No pun intended lol

I was thinking the same Bruce. I can't imagine stepping outside in the snow to initiate a long slow cook..That's dedication.

In our experience, the architect designed the hardscaping and basic placement of everything.

Then one of the best decisions we made was to throw those designs at a specialised landscape architect on an hourly rate. Once he provided the specific plants and their placement in the garden( and after I got my head around the scientific names of the species), everything popped off the page and finalised that last 10% of uncertainty.

He knew which plants would thrive in our local conditions and planned around morning and afternoon hotspots/ cool spots and realigned some of the viewpoints with slight modification to garden beds.

This has also made our plant order really easy with a list of species, number of plants and pot sizes. Just give this to a wholesale nursery and they deliver everything when we are ready to plant it out.

Time will tell.

This is exciting Troble.
That fence looks beyond propping up.
Our building works start in the second week of Feb.
Hope to be completed first week of April- in time for Easter.


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Yep, that’s what I thought, pebbles definitely cook better.


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Well done glx.
Do you have a photo of the new KK?
Plenty of diversified cooks coming up.


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Well, I found a "solution" to getting a more sour taste in a most unusual place.  We visited a meat heavy restaurant in Wales on Wednesday (called Ynyshir) and one of their courses came with a great sourdough loaf.  It turns out they age the dough for their loaves for seven days before baking.  Now, I knew about aging dough for pizzas but it never occured to me to age dough for a loaf of bread.  Will see how it turns out.

Thanks Jon, I can't get myself that excited about boiling eggs.

Have you tried one of these? They have worked well for us.

What colour did you end up choosing?

Well done Takela.
Most of us deliberated for a few years.
Maybe except ckreef.


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No takeaways for you Tekobo.
Great effort.


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It’s ok. I found this on the app. point 15.



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Is this heat sensitivity a concern when spit roasting over direct heat?

I am usually doing this with dome temp around 180C- 200C( 360f- 400f) for the rotisserie set up.

I have assumed the rotation would give the probe a break from the direct heat.

Great looking dish. I've always wanted to try out a tagine. I must resist buying one, I must resist.......... 

 

You are no chance of resisting!

I’m expecting photos within the month.

Tasty looking dish Tony

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Tried the Meater for the first time tonight. I am very impressed. Really easy app with good functions to preset different meats, cuts and also adaptive for tailoring.
Boned out lamb shoulder. seared first down near the embers with a bit of sea salt and cumin.

Then finished up high with the Meater in place and added garlic and basil after the sear so it didn’t burn.

The time left until target temp is a great function and the ambient temp on Meater read 10 deg f( 5 deg C) less than the Tel Tru in the dome. That’d be about right given there was a tray under the lamb for indirect indirect finish.
I had to leave for an hour as soon as I pulled it off the KK and by the time got back the kids had devoured most of it.
Here is my leftovers plated.

Looking forward to trying this further with the rotisserie.


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How did you prepare the fish you caught the other day?

Good to see the beetroot in there Aussie.


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Herbie you have been eating well lately. Looks good.


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Lasagne tonight. First time in the KK.

On the plate.

1.5kg of beef with greens that had to be trimmed from the new vegepod.

This thing is unreal. Possum proof, grub proof, no more pests eating my veges.
This was after planting seeds 6 weeks ago.




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