Basher

You are bang on Mac.

Small moments when I thought about starting the chainsaw to take a fence post out and thinking, oh well, I'll just fix it later!

The fork lift struggled to hold its position on the slope to lower the KK. It kept skidding backwards and needed to use the crate grounded to help brake, then the slope angle wouldn't allow him to set it and back out without tipping the KK.

We had to pull two gates off their hinges.

The ply bowed, wobbled and creaked under the weight. 

My mate in the photo couldn't believe we placed it on the deck without incident. He will be talking about this event for years and knows I've been smitten on the KK's for a long time.

All part of a fun journey. 

Now I have to practice producing some good food.

Queens birthday long weekend here so I'll line up a burn in and maybe roast some lamb on the way through.

Also, grand final NRL this weekend with the Raiders playing the Roosters and we have a German exchange student arriving on Sunday...... Action packed.

Got the ramp thanks Paul, I was concerned I’d rip some pebbles off on the island taking the weight off the legs. All sorted.



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I’m with you Aussie, it’s not a hamburger without beetroot.
Live on the edge and dive in.


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Glad I didn’t opt for the 32”.
There is no way that was going to fit down the side.


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What a day!
It felt like a Christmas Eve last night for a 10 year old.
Delivery arrived late so my hired muscle was sitting around
It was a tight fit- 10mm to navigate through 2 close gates.

Finally over dodgy ramps on a dodgy pellet jack.


This is a temporary uncrating home.
What’s the best way to roll it off the support island it’s sitting on?


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Cleared customs and pick up KK in 18 hours.

Going to need some muscle to navigate up a narrow lane and through a back yard that looks like a war zone! Over service trenches- dug today, and up a step onto the back deck as a temporary home.

I think they were all living a disciplined life without meat in their house.

And when they were at a party, and had a few drinks............................... Cooked meat smells toooooo good, and tastes even better.

The disciplined waned.......... and they felt a little guilty about it.

Similar to reformed smokers, drinkers. Pretty typical human behaviour.

They had ALMOST forgotten how tasty meat is. lol

Dig deeper, that article will be written by scientists who are paid by the international beef association, Teys Cargill, or some other related group.

Pretty solid evidence suggesting too much red meat is not good for you.

But doesn’t it taste good?

I took about 10kg of red meat to my mothers 70th birthday. She lives in a tree hugging community in Northern New South Wales. The community with lots of vegans who boo hoo meat eaters....... that 10kg was scoffed in the first 10 minutes.

I’ve never seen so many meat eating vegans before.

When asked, they mumbled something about iron deficiencies

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Tell me about it Tyrus, it’s taking forever!

I started some eye fillet ends where the steak cuts thin out about 3 weeks after the sirloin and snuck an inch off the bottom yesterday. It was gooood, so tender and flavour was great.

I used a slightly different method where I added all the spice mixes with the original wet brine, rinsed it after 5 days, tied and hung with no cheese cloth( hence it was too easy to pinch an inch).

The spices had penetrated well and were very subtle. The meat was sweet, almost creamy texture.

I can imagine how it will evolve over the next few weeks.

Oh, and that’s sliver of freshish bay leaf on top for the eagle eyed- that’s you Tyrus.

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35 days into drying phase and 40 days from wet salting.

Weight is down to 1.72kg's and funnily they smell sweet.

Tekobo has opted for the same- Ox Grills. They look pretty good.

BLING.. That's a great looking KK.

Mine arrives in Port tomorrow, very exciting

Interesting, although Noori sport the Union Jack, it reads like english is their second language.
The Kalamazoo Argentine grill is very sexy..... and expensive.


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Thanks for sharing pics jruddy.
How many people did it take to push up that ramp?


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In a Weber q tekobo, on a stone.
It wasn’t really hot enough, but just ok and the kids had fun making them.
The tops melted rather than roasted and the bottoms browned up.


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I’ve been playing around with dough for a close to 6 months now, mostly the no knead style. The bread keeps getting better and I’m not 100% sure why.
I think the art comes in how you treat the dough in the final stages. I’ve read all the theories and conclude that you just have to dive in and feel the dough.
There are other far more experienced bread makers here who can break down the science.
Today’s pizza crust dough was sooooo silky. Previously I’ve felt like I was handling a sticky mess.
Let me tell you, when the dough feels silky to handle in the final stage it’s a real joy.
Keep playing with it and have some fun with the dough.
I’m loving it and this Henny Penny is happy to to share with friends who are now taking up bread baking with some of my starter, so the results can’t be too bad.


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Here’s the crumb.

And took a littler sour dough starter as some Italian friends wanted a pizza night. This forum has opened my eyes to a whole new world of pizza.
The crusts were outstanding, and the toppings, too many variations to explain, I’ll just say, anchovies are a must.



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Looks good Aussie. Did it crackle up?


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Pretty much chocolate and sugar Tyrus.

and eggs, milk, butter flour.

Here is big bro sourdough.

Off camping for a week today.... Actually Glamping at Fingal Heads.

By the time I return, the new KK ship should be pulling into dock.

Pulled these out of the oven this morning while organising the final packing.

Left to right. Purple Crack Sourdough, Banana Bread, Chocolate Brownies.

Slow going. Digging through those palm roots from next door was a handbrake.

Concentrated Animal Feeding Operation Ckreef.

Yes, pretty much grain fed and sometimes other replacement substances.

I am going through a similar thought process Alex.

I have a bit of uphill over exposed aggregate then about 6m over lawn and garden bed then up one step.

To conquer this, I'll hire a pellet jack and two lengths of ply wood to run over the lawn and garden bed and will also use the ply to ramp up the step( with some stacked timber lengths reinforcing under the ply).

I'll be keeping it crated until it's close to the final position so haven't worried about wheel clearance and strengths.

Great photos Wahoo. Those chooks look superb.

Did the extra smoke make a difference?

Great photos Buzilo