Basher

Adam I’m not sure about the 21”. The basket with splitter is round in my 23” so can face any direction. Most of my roti cooks are done with a full basket. I place the lowest grilling rack in and start the cook direct. When it starts dripping, I place foil or a tray on the lowest rack so it becomes indirect. Par boiled potatoes can be placed around the edge to cook. Other veges are tough to combine like a multiple cook. Sent from my iPhone using Tapatalk

Wow, Jeff that’s impressive. Who made this? Sent from my iPhone using Tapatalk

Very nice Syz. Capers, anchovy, lime, cumin are superb flavours with fish. I bet that was tasty. Sent from my iPhone using Tapatalk

Yep, easy with 3 or 4 blokes. Nice and steady. It would be preferred dry weather. As tony said, try not to put too much pull on the lid handle. Ask the guys to fight the instinct to grab the handle, unless at last resort...... seriously, it’ll be fine with 3 or 4 blokes. Sent from my iPhone using Tapatalk

Thank you Mac, Troble the sauce bbqs beautifully. That piece looking like a burnt end is not burnt, the sauce blackens, but remains tasty. Tony the crackle was crackly over 70% of the skin. It was devoured with no time for a photo. I had to pull it as the internal temp was getting away towards med well when the target was medium. Next time I’ll hold the first 20 mins with the skin down before rolling the roti. Sent from my iPhone using Tapatalk

Tomatillo they clip onto the side bracket like headphones with the hooks facing out. You will see two holes in the side bracket facing front and back. Yes a part of this bracket will rest against the tiles and yes it for hanging some tools on- tongs, etc. Sent from my iPhone using Tapatalk

Speed I’d roll it down the ply with 3 blokes around it.... nice and steady. Ditch the machine. Maybe post a photo of the slope and ply? BTW, congrats on your decision with the KK. I’m interested in seeing it’s final resting place. Sent from my iPhone using Tapatalk

Ok Tony, Troble, let’s go with pork tonight. Troble with your ingredients I made a Mexican al BBQ sauce with a heavy hand of vinegar. Marinated a boned out pork leg and let the pig have a roll in the fire. Mostly direct at 200c- that’s about 400f Trying to work up some crackle. Got it about 70% there. That’s cumin seeds on the skin. Sent from my iPhone using Tapatalk

There’s a lhd 67 Mexico up for sale on Shannon’s at the moment. https://www.shannons.com.au/auctions/2021-shannons-winter-timed-online-auction/E3D91ZDO49KZKC0R/ Great looking wheels. Sent from my iPhone using Tapatalk

Happy days Remi. What year is that Maserati? Sent from my iPhone using Tapatalk

Still lighting the KK up at least twice a week Troble. Mostly boring cooks. I’m trying to keep my posts spectacular. [emoji23] Kids sports are taking up much of my weekend time running between soccer, rugby, water polo, netball, cricket and soon to be rowing and athletics. Club and school crossover some of this doubles up. I have a lamb shoulder and leg saved in the freezer for a low n slow and another spin. Patiently excited about setting up the dry age fridge and the Parilla grill arrives next week. Sent from my iPhone using Tapatalk

Great looking beef ribs Snake, I only discovered how good these are with a KK. I spun a couple of birds for Sunday dinner I had a hotter temp this time, about 220c, direct for first half of the cook, then indirect once the juice started dripping. Dry curry rub on one, home made BBQ rub on the other. Par boiled sweet potato and spuds around the edge of the grilling grate. Pretty tasty Sunday dinner with creamed mushroom onion sauce. Sent from my iPhone using Tapatalk

Awesome looking KK jadeite. No problem fitting a whole pig in there. Sent from my iPhone using Tapatalk

Beautiful looking KK Bill. I didn’t realise how similar in shape the domes of the primo and KK are. Well done. What are you going to cook? Don’t waste the heat from the burn in. Sent from my iPhone using Tapatalk

So the dry aging fridge has remained wrapped until we fumble through the new kitchen renovation. However, the local supermarket( a 7 minute walk away) has been closed for 9 months after smoke damage from a fire. They opened yesterday and displayed this. Yum yum. Sent from my iPhone using Tapatalk

I hear you on the flavour Troble, however, where’s the theatre in 5 butts? Your table presentation would not have been as spectacular, your guests were provided with some theatre, anticipation, expectation, dramatic presentation, and choice. All this enhances the entertainment. Plus, you had a special chance to see how different muscles interact and change over heat and now know your preferred slice( who ate the cheeks?). For a special and memorable occasion, I’d enjoy witnessing and tasting the whole pig experience over butts..... as a guest and a cook. Well done, I thought the theatre was sensational from afar, and certainly would have been better in person. I have no doubt your guests were entertained and will talk about “Trobles whole pig experience” for many years. $160..... pffffft, you could have spent a lot more than this on fine steaks that still would not raise the bar on the whole pig experience. Sent from my iPhone using Tapatalk

That’s a great looking spread on that table Troble, Well done Sent from my iPhone using Tapatalk

They look good Dennis Sent from my iPhone using Tapatalk

Troble you are not cooking for 20...... there’s another 50 here watching........ no pressure!!!!! Sent from my iPhone using Tapatalk

Congrats on the decision to invest Lila. We look forward to seeing your uncrating and cooks. Colour? Sent from my iPhone using Tapatalk

Rodney Scott is famous for his whole hog BBQ. When he mops his meat, he literally uses a mop. I think he has about 10- 20 whole hogs going at once....... that’s a lot of meat Troble will you be wrapping it in a hessian sack? Sent from my iPhone using Tapatalk

I vote for head on Troble. 2 reasons The head will help anchor the body in your desired cooking position And, lots of desirable meat to be picked off the head. As long as it fits. Sent from my iPhone using Tapatalk

Just another addition to Tekobo’s international restaurant menu. Well done. Sent from my iPhone using Tapatalk

Correct Forrest. Donno the red brackets slip on and off pretty easily if you want to hang the tables collapsed. I never have need to remove the side tables so use those points on the table to hang cleaning brushes where they don’t rub against the KK body. Sent from my iPhone using Tapatalk

Birthday is a month away Tekobo so definitely cooking on this before and probably on the birth day. Sent from my iPhone using Tapatalk