Basher

Johnny I’m looking forward to seeing those cured meat photos and understanding how you go about this.


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Congrats Johnny on the decision to invest.
What do you plan on cooking first up?


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Yes tony, Mac, I do have great friends.
Another friend dropped in this afternoon with this 40 day dry aged T bone steak to cook.

So we had a few rums and grazed on turf and surf.

Still experimenting with this.




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A generous friend gifted this beautiful wet aged wagyu rib fillet.

I’ve spent the last week 2000kms( 1200 miles) away with 20 friends in The Barossa Valley over indulging in wine and fine food. The company was superb.
After fasting all day, I whipped this Thai Beef salad up this evening.


As mentioned previously, the secret is in the dressing.
Garlic, ginger, chilli, fish sauce, lime, lemon, tamarind.

Gin lime n soda to quench the meal.


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Bratwurst poached in beer Forrest? I’m interested.
Talk me through that.


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Tyrus either the restaurant is serving poorer food, or you are preparing better food and thereby lifting your expectations.
Probably both.


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That sounds like a lot of fun Tekobo.


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Late to the party as usual.  Belated happy birthday [mention=3378]Basher[/mention]!  Had me puzzling about PNG and nappies but I'll go with the flow...
[mention=1262]jeffshoaf[/mention], lovely looking pork chop and apple meal.  Giving me inspiration for a nice weekday dinner tonight.  

That's the funny thing.  I think we all come to this with our own method and don't tend to change.  I finally migrated from my original roofer's fire blower because the huge gas tank was a pain.  The MAPP torch, as recommended by [mention=975]tony b[/mention] was a great substitute because it uses so little fuel.  I think I change the bottle once every year and a half or so.  I also moved onto using the mini leaf blower because I was riled by the fact that [mention=2394]MacKenzie[/mention] said she could get a fire going quicker than me.  She was right and I have upped my speed game for when I need it.  I was skeptical of [mention=249]Syzygies[/mention]'use of isopropyl alcohol in his Solo stove but I find a few isopropyl soaked charcoal cubes give me a nice, quiet and full proof way to get the fire in my KK going.
What I don't understand is why anyone takes their basket out to light it or uses a separate chimney.  The KK works like the perfect chimney for me with the vents wide open at bottom and top, drawing the air through the fire basket and accelerating the fire.  Oh well, as [mention=3378]Basher[/mention] said: each to their own.  

Where do I start with this post?
Today I turned 50, raised the bat, and saluted the many friends I’ve made along the way.
Yesterday, I received this gift from friends.

And yesterday, the same friend who paid for my KK found this. A gift from the gods.

We quickly made plans to call some mates together to celebrate this combination and share in the maiden Parilla voyage.

And ate this.

This is definitely the tastiest road kill I have ever eaten.

Maybe because I don’t often eat road kill, nor do my friends- apart from some friends being tricked into eating road killed guinea fowls when we were kids while their parents ate prime steak. What can I say other than times were tough back then.
Times may not be so tough now and I am certain there are some readers thinking ROAD KILL, that’s outrageous.
So it must be said, that all consumers were made aware of what they were consuming and where it came from with full disclosure of providence. and, all agreed that the numerous risks were checked and passed scrutiny. We couldn’t waste the opportunity provided before our eyes.

We grazed from 1pm until 10pm and kept tossing new fuel on the fire in between tasting plates with different rubs and spices.
This was a wonderful occasion to be remembered for many reasons and certainly an experience I will cherish.
This mate changed my nappies in PNG, purchased my KK and provided this delicious food on my 50th. That’s a lot of water under this bridge and an unbreakable friendship along the way.



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Forrest that last photo looks like you have room for a couple more pounds of pork bits


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You should see the first cook coming Mac- sent from the gods


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I have nothing different to add here, I use a compressed cardboard starter from Samba- 100 lumps cost $5. I place one in the basket, build charcoal around it, strike a match, then take the whole basket out and leave it in a garden bed while I sweep out yesterday’s ash, then hit the fire with a rechargeable battery blower, then put the basket back in the KK and open up the vents, then blow it again and place a chunk of timber on it,
Fire away.
This works for me, no fuss, I think Aussie does the same, whatever works in your world.
While the fire is soaking the KK, I prep the food for cooking….. unless it’s been a big Tekobo like prep day before.
Each to their own.


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And today this was delivered.

Excellent detail with simple and easy use design.
Closed in storage below to keep timber dry.
Detail like the brass rolling handle

Refractive cement bricks and wool in the door cavity to keep the front cool for the cook.

And the removable milled steel fire tray to elevate the initial fire for air circulation.
Also designed to lower the grill into the pit for caveman Sears.

And removable grates and drip trays at dishwasher sizes.

And the removable spit for up to 40kg- that’s about 90lb!!!!

This can also have a grill rack placed for other food while rotating.
Now I just have to practice cooking on this Parilla.
Oh, and the cover with slits to allow access to the storage area without completely unpacking.



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Pineapple cured ham.

With cumin and nutmeg underside.

Smoked with a lump of red gum and sauced with trobles South American sauce.

Kept skin down for ham crackle- I left this skin up in the cold room for 20 hours to dry out the skin.

Ham sandwiches for an early dinner.



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Nicely done Cab. Gravlax salmon is one of my favourites.
Which was your preferred salmon?


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Nicely done Boom boom.
No fuss, no muss.
Rather than silence of the lambs, I was thinking that first photo reminded me more of the rabbit boiler in fatal attraction!
And Bill, straight into caveman cooking. Well done.

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Perfect birds Bill.
Did you par boiled the veges first or straight into the KK?


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Very well done Tekobo.
What weight was that little pig?
Did the quail end up poached in the cream and mustard?


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Agreed Mac, and yes Troble, having the indirect option mid cook makes the rotisserie a no brainer.
Good to see you worked out a method with the 32”
I still reckon you can get the upper grate flipped to sit on the fire basket and place your tray or foil on this to allow more room for an indirect roti cook, with veges around the edge.
And well timed veges with the roti are very tasty.


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Next level…. Again Troble.
Well played.


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Go the goat Jeff.
I’d like to see photos of that.


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Yes Jeff, well cooked.
That grill looks like it can handle plenty more of that.


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Yes Bill. A perfect bird.
Kk chicken retains the moisture.
Well cooked.


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Remi for your first question, yes the zero point is fully closed.
Over a short time you won’t feel the gasket for the first 90 deg turn.
For all cooks, open lower and top vents to get your fire going, when you are 15% short of your target temp, set the vents where you think it should settle at target( this will take a few cooks to know these positions), then only adjust the top vent for finer controls.
No target is applicable for grilling, just ensure the fire is establish before putting food on. The fire will burn a bit of bad smoke while it is building to be established. It’ll also burn bad smoke for a short while if you snuff the fire back by significantly winding vents down.
Like everything it’ll take a bit of practice of a few different cooks.
Excellent looking pizza for your first crack. As mentioned, the stone is a heat sink for the first hour, put it in once your fire is lit and half way to target temp.
Also, fill your basket with all cooks. When you finish cooking, close it down and the remaining charcoal will be preserved for the next cook for topping up. I’ve been caught short of charcoal in the basket only once during a cook…. never again.
When refilling charcoal, push the smaller half burnt pieces to the outside edge of the basket and refill bigger pieces into the middle.


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