Basher

Hey [mention=3378]Basher[/mention].  That sounds like a very happy birthday in prospect.  What variations are you going to have?

V grates to channel drippings into a tray, full length grill with no dedicated brasier, 1/3 pit size mild steel fire rack to allow circulation under starting fire( removable), spit rotisserie attachable to cradle, a solid grill plate to sit over fire pit not the cradle, stainless ball handle on the wheel, stainless sheet sides and rear of stand, grate hooks on stand legs, maybe a shelf in the stand. And a snake skin cover.

To match the King Brown KK.
Do you have any other suggestions Tekobo?

Yes Tony, when looking through the Overton window, an old man to others.


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I'm not sure if those house guest will ever leave with meals like those.   

Mac I bet the planned stay was 2 nights, then they lingered, for a week


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Pizza last night





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Yummy sandwich.
Marinated the lamb for 36 hours, then wiped the rack clean.
Yes it was absorbed.
Next time I’ll remove the fillet to cook separately- it’s best rare and rare is not enough cooking time to render the fat and connective tissue throughout the ribs.


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Beautiful shaped KK Forrest.
Well done.
A small box of accessories will be in there somewhere. There is a tube of grout within for these repairs.


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Yesterday I made up some BBQ sauce with another chunk of that Annatto paste- usual additions vinegar, raw cane sugar, dried chipotle, and other spices.
Simmered it for a couple of hours then strained it to come up with this.


Left tomato’s out.
The paste left over after straining I used as a marinade for another rack of lamb.

It’s cooking now. Planning to slowly render the fat direct at around 140c- that’s 280f





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Yep, I’ll fly in to meet you at the Fire Door.
Let me know it’s planned.
I have a few BBQ mates here who have suggested we fly in to try it out.
I’ll report back if this happens.


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I haven’t watched that link yet. Will try to get to it today but congrats on that grill. I want something like that but not sure I’ve got space (translation - the OK from the Mrs)
I think I’ve made the joke before that if I wasn’t married with kids and was going and single I’d be stalking Lennox at his restaurant and figuring out how I could work in that kitchen. He is truly inspiring. Thanks for sharing I hadn’t seen or heard of that and I’m super excited to watch it when I get done tons to focus on it 

That’s why my mates are buying it for me....... I turn 50 this year.
I get to buy them one back next year.
Lennox restaurant is booked out 8 months in advance so you will have to plan ahead.


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It looks like we will get to see a stack of uncrating pics all at the same time.
Take plenty of photos.


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Yes Troble,
My link hadn’t posted across.
It’s interesting how intimate he is with fire and very different techniques with different cuts.
My mates have ordered me one of these today.


Except it’s on a trolley with a few Tailored variations.
Can’t wait to test it out.


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This bloke is excellent.
Showing how he cooks beef and lettuce over fire. It’s about a 20 minute video.
 

 
 
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Very good Aussie


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Dono once you remove the outer packing, you can rock it off the box supporting underneath and straight onto the ramp and off the crate.
2 blokes, no problem.
They are surprisingly robust even though your brain tells you it’s ceramic.
Just don’t hit it with a hammer.


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Ceramic my wife and I have fond memories of Calgary in a former life as Carnies.
The Calgary stampede was on the early bucket list we ticked off in 1997 after Klondike Days in Edmonton. Also Toon Town and Buffalo Days in Regina.
Smoked turkey legs in a massive off set stick burner was one of our Carnie products along with beaver tails and fairy floss.

BTW, don’t be fooled into thinking we are all wizards when cooking on Kamado. Many of us are still very new to this style of cooking.
In saying this, there are plenty of very experienced heads here as well.
No doubt this forum makes us all better cooks on the KK.


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Nice cook Aussie.
Here’s a rack of lamb

Greek style with garlic, olive oil, little chilli, rosemary, lime rind and lime juice marinade for only a few hours.

Forward sear

And finally eaten.




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My favourite is called My Wife’s Bitter.
It’s strong.


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Beautiful, can’t wait to see your cooks.


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We call this cut of lamb shoulder chops.

The last round of lambs from my chick pea farmer were huge. The biggest was 36kg at 9- 10 months of age- that’s 80lbs dry weight.
The butcher reckons the shoulders were to big for a standard oven so he trimmed these shoulder chops with a bit if rib niblets attached to the shoulder.
Left overs into a Thai lamb salad with ginger, garlic, lime, fish and soya sauce and vinegar dressing.



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Well justified CeramicTool.
Alternatively, you will cook twice as often for the sheer enjoyment of cooking on a pretty KK.
This will save you heaps on dining out.


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Basher, do those fruits give off tasty smoke when they hit the coals?


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Not so much Forrest. I sometimes throw the lemon on near the end to be squeezed over a salad. It also breaks down the fat if the meat is not so lean.
The direct heat liquifies the lemon and caramelises the sugars in the lemon.


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Tony that looks like one of your finest.


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CeramicTool I previously had an inferior Kamado and although I have no desire to cook for 80 hours straight, I can guarantee the KK uses much less charcoal.
Mostly due to the thermal mass( the scientist may correct me on this)
I’d say the KK uses 30%- 50% less charcoal than my old Kamado. They were similar sized cookers.


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Very exciting Jadeite.
Those 42’s look awesome.


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Congrats on the decision to invest 1AL6.
I have the 23” and can easily cook for 10 or more.
Reverse searing is no problem.
I rarely use the basket splitter and often use the half grate- it’s. great warming grate.
Here is how it looks. It’s easy enough to place some foil over half the lower grate to make the split grate an indirect zone.


Others here have two baskets- 1 permanently in a split configuration and the other as a full basket.
Maybe I would use the basket splitter more if I had 2 baskets?


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Wow Ckreef.
That trailer makes the truck look small, and it’s a big truck.
A good Tyre guy will be able to plug that, even though it’s close to the wall and tread.


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