Basher

Thanks Mac, Tekobo,
I will get back into bread when I return from holidays.


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It sounds like the 42” is happening Charles, it’s just a case of When!
There are plenty more celebration dates coming up on the calendar.
Summer solstice, winter solstice, first day of spring, birthdays.
Australia Day is coming up on the 26th of Jan. You could celebrate this!


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Pulled this out of The Pacific this morning.
Whole roast, or fillet fried?




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Friends over tonight.
Two boned out pork shoulders.
One seasoned with green, black and purple peppercorns and chillie.
The other is kid friendly.


That’s an apple in between them for air circulation.


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Will the probes fit through in reverse- plug first from the inside?
I’d be more inclined to try and bend the probes rather than run them over the seal between lid and base.


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Ticket your mate won’t be the first to suggest this. I’ve seen the argument and ridicule posted on many forums.
I’ll guarantee everyone making this call- like your mate, has never seen the kk in real life beside a kJ.
Once he sees a kk in real life he will never doubt the difference again.
Different materials, different shape, different aesthetic, and different performance.
And then there are some of these knockers who you can’t tell them anything.
Find one in your neighbourhood and take your mate to view it...... or take a holiday in Bali with your mate and view many!


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Great photos Herbie and just in time for Xmas.
Quail first cook! Not very accessible for us. I’d love to have that on tap.



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Ckreef I could see you needed another bbq.
How many cooking devices now?
You could do with a restaurant next so you get to use them all regularly.


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It’s the end of Christmas Day here.
Anyone waking up to a white Christmas?



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Blooming heck Aussie, that looks next level.
Xmas Tucker could be a let down after that!


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Fleming you must be on the good list with cooks like that.
Merry Xmas to all.
Just to throw you northern hemisphere dwellers off, I’ll be sitting on a beach under shade and swimming on the hour at a place called Tugun. Look it up, it’s a magic place.


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Is there a better but than a macadamia?
I haven’t found one.


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Well done Lars.
Now you can unleash a food extravaganza for Xmas.


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"X" marks the spot. Nice sear marks McJudsten.

Looks juicy.

Thanks, I tried some cheese last night and it tasted a little tar.
Gave some to a friend and they thought it was the best cheese ever..... a very kind friend.
I had a cloth around the end of the cold smoker again. This time it pick up heaps of tar, last time not so much.
It might be the oak shavings. I’ll try to give them a little sunbaking when the humidity drops.


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Neighbours over for Xmas drinks and a feed.

Turned to this

With some cheeky lamb ribs underneath.....
Turned into this.



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Paul, Sally in Tasmania is the master grower and wholesale supplier of Pepper Berries.

Send her an email asking about availability to [email protected]

We have had some crazy weather patterns here over the last 5 years and their yields have been mixed.

Overall they are quite rare.

1kg of dried is a lot of berry. They look like a black peppercorn, however, much lighter.

Yum.
Well cooked


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Welcome troble and congrats on your decision to invest in your kk and also your back yard.
Here is the latest design for mine after a landscape architect got hold of my design.

The builders now roll in mid January and yes I’m excited.
If I’m 100% honest, this design is all about housing the kk.
Like you, we are fortunate to have natural street gas and you will see a small two burner gas bbq in this design. I’m undecided on which gasser.
Make room for the toys including your gas bbq
The gasser will be used in my mind for whipping up a quick bacon and egg sanga or just to fry an egg for breakfast.
BTW, pebble definitely cooks better, not sure about the cobalt blue. This was my second choice.
How much space in your yard do you have to play with?
I’m looking forward to your posts Troble and congrats again,


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Looks good tony, like it’s about to burst.


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Mac thanks for reminding me about the cheese.

I’ve been meaning to cold smoke some of this.

Put a little purple crack and pepper on one, and ground chilli on another.

I’ve found with some other foods, the cold smoke flavour changes significantly after about 10 days- it mellows nicely. Anyone else found this or maybe it’s just the oak that I’ve mostly been using?

This definitely happened with my tea and also the rock salt I smoked. They both get better left to age in a sealed jar.

Trying some cumin seeds tonight for something new.

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Aussie it’s starting to look like you can prepare and cook these blind folded.


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This gets better with age.

Dropped a bit into some pasta with just some basil and olive oil and a few olives.





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Pretty sure you still have to burn in Tekobo.
I did with mine.
I’ve been looking through a few of Hectors videos. That man has some toys.


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I’m excited for you Lars.
What do you have in mind for your first cook?


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