Basher

Tony that makes it numbing. What’s in it that changes the taste buds so that everything seems sweeter? Sent from my iPhone using Tapatalk

Well cooked balcony smoker. Looks very evenly cooked through. I’ve been using the warming rack the same way and am surprised by how quickly it brings a steak up to temperature from straight out of the fridge. Perfect for reverse sear. I also got carried away with the purple crack on the first two cooks. I love it, the kids are so so, so I’ve reduced the amounts until they get used to the flavour. This flavour reminds me of the Australian bush. Kinda tastes like a wattle tree smells. A bit floral, spicy, bitter sweet. Also found it changes your taste buds so after you eat purple crack, everything tastes sweeter. I wonder if it has miraculin in the fruit. Any scientists or chemical engineers here who can test this? Sent from my iPhone using Tapatalk

Wow, dry heat. Enjoy that aussie and make sure you keep the fluid intake high. Sent from my iPhone using Tapatalk

That looks perfectly cooked Tony b. I guess you like cooking medium rare in those conditions. Are you closer to rare or blue when you cook in mid winter? [emoji23] Sent from my iPhone using Tapatalk

Best summed up by saying it tastes delicate. First the salt and dill flavours, then the subtle delicate flavour of the salmon lingers. Very moorish and hard to have just 1 slice. Can’t really taste the smoke or cumin. Maybe could use a little more of each Sent from my iPhone using Tapatalk

Aussie that cut looks sensational. I bet it tasted better than average? Sent from my iPhone using Tapatalk

I hear you tekobo. I couldn’t help myself when I opened the freezer and saw the last of my mates home grown lamb on Saturday. Our daughters are school mates( boarding) and she has been very excited by the prospect of getting 60 new sheep for Xmas! Now known as Amy’s Lamb. Due to the drought, they have been supplementing their feed with chickpeas. This is their staple crop, lambs are a hobby to fed his city mates. Back on topic, look out for Stockyard, prime Queensland beef and just won best steak in the world in Ireland. They distribute through The US and also Europe. I’d happily provide some choice lamb cuts if anyone wants to drop by and pick it up. [emoji23] Sent from my iPhone using Tapatalk

After 10 days, this is out of the bag and rinsed. Now back in the fridge to set the pellicle. Sent from my iPhone using Tapatalk

Welcome Benobas. Your story is very similar to mine where I wrestled with the commitment to buy for about 4 years for exactly the same reasons. Very pleased to have purchased a couple of months ago and I'm still having a lot of fun trying different cooks. I see that rib on the bone looked pretty tasty. Keep posting your cooks and I'll share what I can on this same journey. Where in England are you?

Quail wrapped in bacon. Very neat Tekobo. Who said pigs can't fly?

I am finding this rotisserie is an easy go to, set and forget to cook chooks or any lump of meat. Light the fire, spice the meat, then throw it over the fire. The smell is devine and the flavours haven’t let me down. Sent from my iPhone using Tapatalk

Mac that looks delish. Sent from my iPhone using Tapatalk

Not much room left on that table ckreef. It looks great Sent from my iPhone using Tapatalk

So Dan you are rebuilding an Imperial number 5? And need to replace the bottom vent? Like this? Sent from my iPhone using Tapatalk

The turkey looks like it has been deboned and skinned. I wasn’t sure if the skin was hacked up or could be rewrapped. We used to prepare competition chicken thighs by deboning, skinning, then spicing and re wrap the thigh in skin once we had scraped the fat off the inside of the skin. Tasty, yes, but it was a painful preparation. Chicken fat scrapings made this a pretty gross job. Sent from my iPhone using Tapatalk

Welcome Danny, Can you post some photos of what you are looking for? There are some innovative people here who may be able to help you. Sent from my iPhone using Tapatalk

That's a neat job Tyrus. Could they be reskinned?

Check out the moisture drawn out of the fillet after only 10 hours. I assume this is from the salt. Sent from my iPhone using Tapatalk

Correct Tyrus. Scales removed and bones tweezered out. Have a go at putting this together and let me know what you think.... With purple crack it should provide a purplish hue across the salmon.

Cheers Tyrus. Yes, one of our best products and rarely spoken about. Thought about the purple crack and yes it would, so does beetroot and fresh horseradish. Wanted to keep this simple. Here is the cold smoke set up. There’s a bowl of ice under the salmon. That fillet would be about 23 inches long! [emoji23] Smoked for about an hour. Then removed and applied the salt, sugar paste Then added the dill. Then vac sealed and back in the fridge. There is a little salt on the skin side. Found the flavours can’t really penetrate the skin so didn’t bother coating it. Sent from my iPhone using Tapatalk

This has been one of my favourite summer flavours and is sooo easy, savoured in small doses, and lasts up to a couple of months in the fridge.... did I mention very popular with guests. There are numerous variations to this recipe, however, it’s kinda like pizza where minimal flavours are best, in this case to enjoy the main ingredient.... raw salmon. This is the main reason I wanted the cold smoker attachment to the KK so I could give this recipe a kiss of smoke. Don’t doubt that I have found other reasons to want the cold smoker. Traditionally for this recipe, smoke has not been required. Traditionally this has been a Nordic method of curing fish to last on long Viking boat journeys and I imagine to survive long harsh winters. They salted, wrapped the fish in cloth and buried it deep in sand. Ingredients: 2kg fillet of salmon with skin.( 4.5lb) 80 grams of salt( 4% of salmon weight) 80 grams of sugar 1 tablespoon of ground dry fried cumin seeds.( this is optional) 1- 2 caps of gin or vodka. Minimum 40 grams of rough chopped fresh dill. I picked up the ingredients today with intention to cold smoke tonight, however, the good wife came home with chicken drumsticks and wanted them cooked on the KK. I’ll jump at any request to fire her up. The hot KK is not conducive to cold smoking so I’ll provide more photos as I prepare tomorrow. Here is a 2kg salmon fillet and dill. The salmon was ocean caught off Tasmania yesterday and flown into Brisbane this morning. Method: Prepare cold smoker with chips. I’ll be using oak shavings from Pinot barrels and Pinot barrel pellets. Thoroughly clean grills to rest raw salmon on. Fire up the cold smoker and and cold smoke the salmon, I’ll give this an hour or so with a tray of ice underneath given we are now early summer. Mix the dry ingredients- salt, sugar, cumin( optional) That’s 100 grams of Himalayan rock salt with the sugar. This is the complete dry mix. Add gin or vodka to dry mix to turn it into a toothpaste like consistency. Remove salmon and smother salt, sugar, cumin, gin on the flesh and a little on the skin. Thinner on the thin salmon edges around the belly and tail. Pack rough cut dill onto the flesh side- spread evenly. Vac seal and refrigerate for 7- 10 days. I used to put this into a long deep stainless tray and cover with glad wrap( Cling plastic film) to remove all air then place a weight(paver) on it. Vac seal will do the job and easier to move if required. I expect there will be a lot of fluid in the bag after a few days as the salt draws the liquid out of the salmon. After 10 days, remove salmon from bag and rinse under cool fresh water. Refrigerate for another 24 hours exposed to create a pellicle. Slice thinly on a 30 degree angle and run along the skin. Numerous ways to enjoy this silky, tasty snack. On toast, bagels, in salads, with cold pasta. I prefer it straight with a glass of white wine and a few capers. I’ll update photos as this cures. Sent from my iPhone using Tapatalk

That looks tasty Alex. It reminded me of my carnie days in Canada. We would load up flipping burger patties before the lunch rush and keep them in heated bowls of bbq sauce mixed with Coca Cola. Coke was the secret ingredient, people would rave about this sauce. You will have to do a trial run before Xmas day. Sent from my iPhone using Tapatalk

“Walk around a snake like you are a branch blowing in the breeze” Is he kidding? I’m running....... after a 5 second snake dance. Everyone knows the snake dance. World wide it’s exactly the same, kinda like running on the spot with high knees but not getting far enough away. Then the brain kicks in and says you are not moving fast enough, revving high, but still in neutral. So you put it in gear and take off. Sent from my iPhone using Tapatalk

The new house is looking good Pequod. Can’t wait to see photos of finish. It must be exciting to see it come together. Sent from my iPhone using Tapatalk

Good question Bruce. Mac I can’t imagine you would be smoking cheese unless the milk came from your own cows. Did that cheese have jalapeños in it? Sent from my iPhone using Tapatalk