Basher

“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.

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


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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?

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Mac I love the sous vide for a number of different cooks. I think it’s visual- she doesn’t like eating pink/ red meat.
Even some of the hams I’ve cooked if they are pink, she will see them as raw.


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Done, very tasty. A little overdone for my liking but just how the wife likes it- Sorry about the poor lighting. It was slightly rarer than this looks.



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Target internal temp is 60c( 140f) before searing. Currently at 21c( 70f)



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Tomorrow night dinner prepped.
Drying in the fridge overnight.



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Ha, yes tony, of course he has.
That’s why I lost count on the weight loss... I can only guess this now.


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I experienced one of those deep freezes in Montreal in 1997. It wasn’t very fun. Trees snapping over power lines, people freezing in their homes.
I am still astounded that so many people choose to live in cold places!


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These turned out ok.

The kids have been sneaking cuts and packing into their lunch boxes.

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Yep, two plugs and yep, we will watch the insides darken up.
The spit roasting is a lot of fun.
Pretty comfortable now with the settings to hover around 180c for roasting. I’ll start lining up some lower temp cooks shortly.


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Yep Aussie, I’m the same.
They can keep that white stuff and give me sunshine every day with the odd thunderstorm.
Single digits C is too cold even if it’s the middle of the night.



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qundoy will you plan to use it for cold smoking? Or some here use the cold smoker to add more smoke to a hot cook.

The cold smoker fits into the guru port with about a 1mm space around it. It would not take much to have it fit snuggly.

Even a fire proof tape wrapped around the cold smoker outflow tube would see this fit snug.

You definitely would not have to drill a new hole into the KK

Ok, so the guru port hole in my 23” is a Little larger than the hole in the cold smoker plate. The cold smoker I have is loose in the guru port and fits neatly in the higher cold smoker port.
For fuel, I’ve found a local Cooper who bores out the inside of old French and American oak Pinot barrels to prepare them as rum barrels. The shavings burn well in the cold smoker.
If you have a local distillery, they may have access to a similar product.
I’ve been mixing the oak shavings with a little cherry chip and have had no problem with it staying lit for about 4 hours before a full tube burns out. Enough to part plenty of flavour in salt, tea, herbs, spices.
I’ve only completed two cold smokes and if I’m honest, the smoke has been a little dirty.
I’m still experimenting and next time will try pegging a chux cloth over the inside end of the pipe to see how dirty. Options to clean the smoke are either filters, steam, or high temperatures to burn out the impurities. I’ll play around with this for while.
From reading here, most people are having success with pellets.
Pellets to me are like sausages, I’m never sure what’s gone into them as a processed product.
When you do get a cold smoker, the wire gauze can face up, or down, I’ve found up burns cleaner. I think this because the smoke is drawn through the small fire around it burning out a few more impurities?


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Not sure what you are referring to by the straight or curved version adventureman.

I have the cold smoker attachment, pretty sure everything runs straight.

I'll find a photo

That sounds like my back yard Tekobo.

Met with the builder yesterday. Looking like xmas will come and go before I'm ready.

I'll race you to finish!

Welcome back tekobo.
That meat was delish. Tender, flavourful, melted together.
Spices in the rub were subtle, light smoke came through.
Your new cooking set up must be ready by now?


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And plenty of spare room in there McJudsten. Happy days!

Mac is that peaches with the chicken and spuds?


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Plated


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This turned out delicious.




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Correct Mac and BRUCE. It was all about the food.

Ended up feeding 13 plus 6 kids.

Rendered fat.

Then sliced into steaks.

Then seared down on the lowest KK rack.

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Also going to put together another agrodolce baked fruit together for half time desert.

No honey this time. Apple cider vinegar and my home made burnt fig salted caramel.



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Mac I’ll save these for another day and 100% your method.

That’s marble score 9!!


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Tonight I’ll cook this beautiful Wagyu striploin with a few mates over to watch the RWC grand final.

First stage is seasoning what will become the outside edge of the steak with a dry rub of salt, chillie powder, cumin, pepper, paprika.

Mostly across the fat side.

The plan is to take MACS advice and freeze for 40 mins, the sear/ render the fat side first, and a little on the meat side. Then slice into steaks, salt only steak faces, then quick grill the steaks.

Feeding a dozen blokes.

I’ll post results later.

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