RokDok

Sort of @tony b, yours look a hell of a lot longer than mine - I filled two of the plastic containers - total weight was about 3 kg - that's about half the fuggles. Got the East Kent Golding and then the Cascade to do. It takes ages - almost 3 hours to pick those - final trsualt goes down the hatch a bit quicker than that. Note how there KK is keeping an eye on things. What type are yours ?

Mrs RD & I had a fabulous weekend staying with @tekobo and @Sharky in their lovely home. Our culinary experience is mainly UK / Europe / Indian / S.E.Asian and @tekobo was once again about to open our eyes to things new. Mexico beckoned - @Troble has already excited us with his accounts of Mexican cuisine just south of the border and when things have settled a bit - that is going to be our next long haul backpack destination. We arrived to find this sitting in the 32" : ( Sorry the pic was taken as we were about to tuck in ) Veal Short Ribs. ( We'd had delightfully seared tuna loin as a starter ) This was to be the tortilla filling. @tekobo and been lured to the burrow entrance by @Syzygies, and had clearly emerged triumphant. The corn kernels had been cooked and treated with lime and prepared to go into the recommended Indian made roller grinder to make the tortilla dough. Here's a picture of it in action , with Mrs RD gazing into it as if it were a crystal ball. It's her birthday next year - maybe my choice of present has been made easier. We were introduced into the ways of the tortilla press and the result was just amazing. Tekobo gave us a packet of Maseca and lent us a tortilla press from her collection and as the haze lifted we saw this rabbit hole....... Three-Way Chicken was a friendly bet which will have to wait for the moment as there is a break in the weather and I need to sort he vegetables out and harvest the hops.... Cheers RD

The veal chops were absolutely delicious - thank you @tekobo. Poor things , whenever they come to visit they get dragged off to a gig then straight down the pub when we get back, whilst the KK warms up. We then make them cook and drink all the wine that they've brought ! And a very nice weekend it was too.

That looks amazing @tekobo. Thanks for posting. Perfect combination of Longhorn beef and freshly dug vegetables, and delicious dessert too. Yummy

Congrats, Great decision

One of my first ever brews - there's a great recipe which gives a really authentic tasting brew - ping me if you'd like it ! Be good to see you if you're in the UK - Mrs RD & I worked a while in Melbourne in fact she spent an hour zooming her old pals in OZ today - it's a monthly thing.

A decision Johnny that you will never regret. Except maybe tiles....

It was an absolute blast having Mrs & Mr @tekobo over. We never stopped laughing - of course helped by the frequent sampling of various vintages of home-brew / cider. And great watching Mrs T cook and sampling some different food / cooking styles - definitely recommended to get together with other KK owners - there is so much in common. We'll be meeting up again soon - we have a gig which would really interest you @tony b - it's at our local brewery (The Cerne Abbas Brewery) - it's in the countryside just outside the village next to the fields where the organic Maris Otter is grown before being floor malted.... Was really hoping to convince Mrs T that an apple scratter and press was an essential extra bit of lateral kit for the KK - we'll see. Did get hooked though by her sending the link for the marbled pork - ending up getting that plus a couple of suckling pigs - your turn now @tekobo.

Tony - you forget how educational being on this forum is ........ I've learn't so much about how to get people to spend their money.

I've got a couple of friends with BGEs. Maybe I need to give them the link to this thread......

Fantastic method for me AASsh. So quick and easy. RD

Cascade - one of my favourite hops - enjoy !

Haaa - looking forward to you coming over ! Do get some stout-drinking practice in !!

Congratulations! We are almost neighbours ! I thought I could smell something nice cooking ! RD

That's an amazing "5th Wheel". We've had caravans for 25 years - great way to holiday with the children, but ours is pretty small - you could almost fit it sideways across yours ! Any chance of a look inside ?? In fact the truck sounds pretty special too.

@Basher, That's going to give you some lovely colour. Beautiful.

Fabulous garden @Basher, so lush. +1 for getting some design input - they come up with ideas that you'd never think of - once it's done it seems so obvious.

Great looking oven- nice looking pizza too

Hi, If I remember correctly , with my 32 I removed the "walls" to the feet front and back and then it just rolls off the ply base. Nice pics and congratulations.

Yep ... that's going to happen , but ... absence makes the heart grow fonder..... Crikey - but probably not as long ago as the mid 80s ?

@Troble - I've never seen meat with that degree of marbling - it is going to be fantastic - is this for a special occasion ??

@GrillnBrew second what's been said above. My first choice was Bronze Metallic but when we ordered it wasn't available so went for the matt black tile. Absolutely no regrets.

Thanks @Troble looks very tasty - recipe copied too ready to use - might have to improvise one or two ingredients though but the essence will be there.

Hello Remi and welcome. What an amazing brewing set-up you have - I can't think of a better way to have used lockdown time than to have built such a beautiful system and researched and made the decision to buy a KK. 32" Black Matt Tile is the way to go (😉). Regarding the equipment - I've got the heavy duty roti motor that Dennis supplies - he sent me a 240 v version and it's a simple matter to change the plug over. It is pretty solid and the roti slips straight in with no fuss. Make sure you get the name of the boat - it adds a little spice and eases the pain of the wait if you can see it making its journey. Lovely city Melbourne, great access to wonderful countryside. I worked there for a while and Mrs RD worked at the Austin on ITU. Congratulations.

Well GB, I've only had my 32 for 3 or 4 weeks now, so it's been steaks & duck breasts thus far. Going to do the rotisserie and use the Meater for the first time at the weekend. Haven't even looked at the smoker yet, but we have apple and cherry trees in the garden - they'll need a bit of surgery soon so I'll have wood to smoke. So, haven't smoked any grain, and I can't truly remember if I've ever had Rauchbier, but I have kilned / roasted oats with apple wood in my WFO to make Oatmeal Stout. I did wonder (fleetingly) whether it would be possible to kiln home malted barley in the KK - if it did overdo you could always do an overnight mash with a bit of pale malt to provide the enzymes. However, a few years ago I got a bag of barley from a local farmer and malted it at home in plastic containers. That worked well and I thought that the kilning would be relatively straightforward. The chitted grain was fairly wet and I put it in metal trays in the ovens of our range overnight. Next morning Mrs RD came down to make the tea and the stone floor surrounding the cooker was a lake of thick, brown, sticky sludge. The interior of the ovens were similarly coated. When I inadvertently leant on the oven door to clean it out I broke the spring so the door wouldn't close. The engineer came out - the spring was truly broken and there were no spares available so had to go to a specialist spring maker. Because the malt was still a bit damp it wouldn't go through the grain mill so I had to use my industrial meat mincer and even then it was touch and go. I used the stream water, hops from the garden and cultured yeast from the apples in the garden and added some hedgerow berries to some for good measure. Three years down the line and it tastes interesting - the bottles with the wild apple yeasts definitely taste Gauze-like. I'd get away with smoking some malt - but I think the flashbacks would need to resolve a bit more before I tried home malting again.