Basher

I had two little lambs dropped off on Friday evening.
These had not been weened and weighed 20kg dry weight- 44lbs.


That leg is probably no more than 2- 3kg.

Very tender, tasty, moist.

Flipped over.
Smoked over a handful of green asparagus leaves.



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That’s a huge fire Jeff.
Tekobo I would think your wood is either green or it’s absorbed some english moisture out of the air.
I use hardwood- stacked no more than 3 inches high. If I need more heat mid cook( only happened once when we were grazing through a deer over a few hours), then I add an extruded coconut charcoal. Why? The charcoal doesn’t flame like wood. It as it ignites it becomes instant embers.
I do love the flexibility of winding the food closer or further from the heat and watching/ hearing the cooking happen.


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Congrats Jon. 46 is a terrific milestone.


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That’s dedication Troble. I’m only waking up at that time to go fishing.
I’d be a wreck the next day!


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Well done Tuck, great looking setup,


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Looking good Bill.
At that temp, direct, I’d expect it to start dripping at the 20 minute mark and may require an indirect tray under it after 30 minutes.
Once you are 25- 30f from your end temp I’d crank up the heat for the last 20 mins and keep it indirect if you want a crisp skin.
The KK will respond pretty quickly given it’ll be well heat soaked by then.
But then again, there’s a dozen other strategies to take into this cook.


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Tekobo I’ve really enjoyed trout on the KK. It’s a very delicate flesh that absorbs smoke and retains moisture.
That looks tasty.


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[mention=3378]Basher[/mention]i shouldn’t talk I just got some modern technology to help me out…..reading spectacles 

[mention=3378]Basher[/mention] glad to see you can still cook without  all that fancy modern technology!

The balsamic lamb never lets me down,

I set the fire at 8am this morning.

No power or wifi in the house so had to wing the temp set to hold at 110c( 230f). Then left it for a few hours while ran some errands.

Returned 6 hours later and the KK was holding at 107c( 224f).
The internal temp was up to 75c ( 167f).

Wrapped the shoulder then ramped up the KK to 130c( 266f) and let the lamb rise to 80c( 176f) before foiling and wrapping in a towel for 2 hours. The internal temp grew to 86c( 195f).



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Nice char on those wings Mac.
I know it’s second best to the KK, but I do enjoy watching the cook on the parilla grill

Boned out chook thighs to the right, rib fillet to the left, and spuds in the ironbark coals.

I have a lamb shoulder marinating in balsamic vinegar( for 3 days) for a slow cook tomorrow after I add some cumin, chilli, salt and a few other spices. I’ll share some photos.
We have moved into another house while Reno’s are happening so the KK is a little lonely in the ODK. We can’t live through this!



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Great setting to cook amongst the flowers BOC.
We r moving out of home for 3 months while the next renovations get underway so old habits have been a bit disrupted.
I did however manage to sneak in a cheeky beef rib slow cooked over 7 hours.

I rigged up the Smartfire for a 120c (250f) cook and then took the boys to play rugby. Returned 2 hours later and the temp was rock solid at 120.

I threw a few frozen snags in for the last 2 hours and they turned out delish.



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That’s the way to do it Bill. Well done.


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Close your eyes if you like a fine blade.
A mate gave me his favourite knife and asked if it could be fixed.

This was after 5 minutes with the work sharp belt sharpener.

If another 10 minutes was spent on this, I’m sure the blade could be ground to be more even, however, this will do given the previous state it was in.
He can bring it back in a year after he hacks it up again.



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Remi pizza cooks burn the most charcoal, even though the cook may only last an hour.
Definitely fill the basket.
Once everything has soaked the heat, maybe wind your top down to about 3/4 turn open so all the heat isn’t just drafting through the oven.


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Interesting Johnny.
The old gravlax salmon recipe has weight put on the salmon while refrigerated in a pot to push the liquids out of the protein. Ultimately it’s the salt that draws the moisture out.
I’ve started vac sealing the salmon and putting it under a box of beer. After 2- 3 days 90% of the moisture is drawn out.
My butcher sells a pineapple cured ham vac sealed with instructions to boil it…. No way, rinsed then cooked in the KK this ham is delicious.
Could kosher salt replace the salt Peta?
I’ll be interested to see how this looks.


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Wonderful Tekobo.
Thanks for posting.


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Nicely done! I'm on the other end of the scale. No grill pics, just one plated one. Grilled chicken breasts for tostada's. Grilled the poblano for the salsa. The corn that I got at the market the other day was Meh, so tonight I grilled an ear for Elotes. Nailed it! 
A couple of margaritas to go with it sealed the deal!
Gorgeous evening to eat outside, too!

Perfect Remi.
Well cooked


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Well done Mac, Troble, snake.
Gotta love the home grown Mac.
The same way you gotta love beetroot on a steak sandwich.

And hot english mustard with pear!

The steak was pretty good too.

Sliced thin.



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PWK if you do find one for sale nearby, transporting it is another conversation.
It’ll be important to have a solid box or right size brick placed under the centre to take pressure off the legs.
One or two 2nd hand KK’s float through here each year, they are few and far between.


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I hear you Johnny on keeping it low tech. That’s partly why cooking over fire is so enjoyable.
I mostly used a MEATER plus for the first 12 months as I love the roti cooking.
This was to learn the settings = temps with the KK.
It worked as I soon learnt where the settings needed to be…. and they are so consistent.
About 15 months in I purchased a Smartfire unit for cooks longer than 6 hours so I could set it and head off to kids sport and other things.
In saying that, hovering around the house for 6 hours and checking on temps can be very therapeutic. It gives me a chance to stop, and read or garden while cooking.


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Thank you Tyrus, I’ve been saving some grolch bottles for exactly this.


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All that wood is going to give you a hell of a big fire.
The food looked good

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Now we will all start cooking pizza again. Thanks Troble.
This time it was all my own food.

A crayfish tail grilled with grilled radicchio lettuce aka Lennox hastie style with a squirt of olive oil and salt.

The little tommies were tossed on the grill at the end.
I grilled the cray at high direct heat flesh down and nude( nothing on it), then flipped it over and placed at a higher level( cooler) and drizzled melted butter with a fresh ground herb and spice mix and also chopped dill and let it slowly cook in the shell.

I’ve cooked a few of these now and this method is definitely best. Each tail has about 750 grams of flesh( that’s 1.7lb)


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