RokDok

Thanks @Braai-Q. Went to the butchers this morning and got 2 kg of goat which is now in the freezer. Will wait a while before ordering the curry powder - I'm sure I am going to need more ingredients once the cook books start arriving.

Well Tony - we'll probably brew around 200- 220 litres on Saturday !, so it's for quite a lot of beer !

Preparation of the beers to celebrate the arrival of the KK has begun : Culturing the yeast. Eight conical flasks - I don't bother with sterilising or boiling the spray malt solution. Simply put about 80 g of spray malt into each conical - add 500 ml of boiling water from the kettle, swish around and seal with a foil square . Add a bit of yeast when it's cool, swish or shake from time to time. Back four are a Belgian Trippel yeast for the Bronze Trippel, and front four a well known Irish Ale yeast for the Big Bad Matt Black Stout.

It's going to be a Big Bad Bronze - A Trippel of around 9%., and a Matt Black Stout - the colour of my 32" that's on order . About 9 % too. @Braai-Q "I read this as you were celebrating the arrival of the KK tomorrow in which case I had visions of Dennis sending it in a very large DHL box! 🤭" Yes, my grammar was a bit ambiguous - It'll take a few days to get the yeast cultures going - I'll start the brew on Saturday with a little help from my friends. Enjoy your Pilsner Tony

It looks very pretty ! Xmas is coming !

It's the gateway drug for KK ownership ! I'm kicking off the yeast starters for the brews to celebrate the arrival of the KK tomorrow. Cheers !

@Braai-Q. This is really helpful. Thankyou. I've flitted around YT, there is so much out there so great to be pointed in the right direction.I like it that the 2 you've linked to above are succinct. I'm very happy with doing the trimming and have got the necessary knives etc.- I look forward to that. I'm on good terms with our local butcher, and shouldn't have much problem getting the cuts that we need and doing the prep at home. I've had a look at the reviews and descriptions of the books that you've listed - thanks for the links BTW !. For he time being I've settled on : !)The essential Kamado Grill Cookbook - as a kind of basic book to get a feel. 2) Meathead - He seems to me a bit of a rebel - don't waste good beer on beer can chicken etc. Plus he tells you how not to get fish to stick - Achiiles here - I even wondered whether the rib rack could hold fish vertically. 3) Pitt Cue - You like it a lot - and gives me an opportunity to get some of the ingredients for rubs in. It's also been mentioned by @tekobo I think. That's it for the time being, I need to exercise some self control - I already have a couple of shelves on brewing. I'm OK for temp probes, but I do like the idea of the MEATER - that can wait though ! Many Thanks, Best RD

I'd like a book or two to read before my KK arrives. I've never done low and slow and have very little experience of using rubs. So something to teach the basics and also recipes which are going to make full use of the KK would be good. Would you recommend the above for this ? Any other recommendations ? Thanks Now, those look good !

@sovsroc, how exciting ! Thanks for that, hard luck @tekobo- fingers crossed for next week.

Very funny sketch @Braai-Q, a lot of good humour just holds up a mirror to reality ! Times they are a changing in our household at least. With the lovely weather here during lockdown and having the family back home we grilled most days. My daughters in particular were very keen, this time , to learn how to light the Weber, control the temp, learn the timings etc., so there is going to be a bit of competition when the KK arrives. It was like this when I built the WFO- I don't get a look in if the kids are down. The chicken / vegetable line in the 0027 parody had me laughing out loud - I almost sent the link to a relative who is Veganese but not wishing them to take offence decided against it. I think that humour is surrendered at the same time as meat. @sovsroc and @tekobo - will you be getting details of the name of the ship that is bringing your ovens over ?? Would be great to be able to track its journey.

@Boom Boom great idea. Like you my 32 hasn't arrived (I've only just ordered) . There is a whole wealth of cooking out there that I've never tried or even heard of and it'll be great to link it to a particular region in an authentic way.

Good idea @tony b , certainly if I have trouble sparging clear I'll do that. That is a monster wheat wine ! It's set my imagination running- it would probably pair very well with the 42" seriously big bad. That or a cutting blue cheese - goat's preferably.

Ooooh Yes Please ! May I have it too. I spent a year living and working in Jamaica - Curry Goat and Jerk were sublime, not really had anything to touch it since. RD

That is true, but it's liberating in a way - borne out by @Basher 's comment " life is full of short stories of great times." Yes - I will do a photo of Bronze meets Matt Black. @tekobo- I hadn't thought about the dual purpose grill/static RV 42"- I wouldn't want to make the goat homeless though. @Braai-Q- Beers to celebrate KK's arrival : The first is "Triple Bronze" - This is going to be something along the lines of a Belgian Trippel - Bronze coloured and around about 9% alcohol- give or take. The next is "Big Bad Matt Black" - A Stout of around 9% with hops from the garden. I might do a little brother version too. I've not made beers this strong before - but I think the arrival of the KK needs an over engineered beer to match. Starting the yeast cultures next week. Best RD

@MacKenzie - I'm not sure there is much more I can be tempted with - in four weeks I've gone from a £500 Buffalo Kamado to a 23" KK , then a 32" "bare unit" KK , now lots of extra gizmos - but you never know.... @jonj- that really does look delicious, but .... I think I need to show Mrs RD that I have been considered and actually quite frugal- the fact I didn't get the rib rack proves this. Just pointing out that we've actually saved loads of money by not buying the 42" is a kite that would be dangerous for me to fly. @tekobo - We asked for the metallic bronze which would have been a great choice. Mrs RD thought that it would reflect the flowers in the garden, the lawn , sunset etc. Having the mirage of more flowers in the garden would also have helped heal the wound I inflicted on Mrs RD by nicking a square yard of her flower bed to build my WFO. Also I have a metallic bronze silk jacket that I had made by accident when we were in Vietnam. It would have given me possibly the only occasion that I could wear it without attracting attention. Alas, the tile factory is closed because of Covid and the Bronze Metallic are no longer available, so we are going for Matt Black Square Tiles, and we are actually very happy with this. It will match the black leather dining chairs in the sun room which opens onto the patio where the KK will be, and also the patio table/chairs which are black. Have also gone for the stainless steel tables (that was you @Braai-Q), which will match the guttering and drainpipes. If only we could be so decisive about sofa fabrics. So, I am going to brew a couple of very serious beers so that we can toast the arrival of the KK - I guess after Xmas now. They will be both Big and Bad - I took delivery of 65kg of ingredients yesterday. Best RD

Congratulations @sovsroc, Wow 42 " ! What a start ! I'm surprised @tekobo hasn't mentioned it yet , but there is probably time to sneak a 16" in there too :-). My port is Southampton as well , but no news yet of any shipment yet. Looking forward to the updates. Best RD

I am humbled to have this great honour bestowed upon me @tekobo. Thank you. Thanks for your confirmatory comments MK, Troble. I have just wired my first payment to Dennis, and see that I have already been promoted to owner !! Now, I haven't got the rib rack, but I don't suppose I'll be needing one. Best RD

Great food pictures- can't wait for the arrival of my KK. I just love the notion that you need an Allen key to cook a chicken. There is something about minds thinking alike here @Braai-Q??? We also had Roast Beef Sunday Lunch yesterday 1.3 kg sirloin, with Yorkshire pud, roast potatoes and root veg with some greens from the allotment, but, cooked on the range. Timing is vital. We cooked the beef initially (and had a slight difference of opinion with Mrs RD as to the correct cooking time for the beef ) and let it rest for an hour. Put the veg & roasties in and then went down the pub ( next door ) for a couple of pre lunch beers. Mrs RD had to nip back for a moment to do the YP. Bottle of Cotes de Rhone and we were set. Can't wait to do this on the KK !! I think we might invest in a MEATER - I like the idea of being able to monitor your cooking from the comfort of your local pub. Range shouldn't be a problem - our baby alarm used to work there. Cheers RD

@DennisLinkletter Thanks Dennis - we quite often do focaccia which would fit into the latter category- so, if I may I'd like to add the pizza stone to my order. Many Thanks, RD

Hi Stewart, Looks like you've got a lot of experience with smoking/ long and slow under your belt, and you're clearly vey thorough with your homework. I was just sucked in from the word go- hopeless really but the same outcome. Have you ordered yours yet ? I've just ordered mine so we could be in the same boat, so to speak. Best RD

ORDER CONFIRMED !!!! 😀👌🎉🍺

I'm learning loads on this forum ! 😀

@tekobo and @Braai-Q - thanks for the advice. So, I have mailed Dennis with an updated order ( Passion has overidden logic - you will both be pleased to hear !) and now also WhatsApped. Patience is a virtue.

@tekobo - ahh I thought I read somewhere that someone that someone cooked pizza at consistently high temperatures and that a seal or gasket needed replacing. I thought it was you - may be a senior moment of mine. I can't use the general enquires contact form - won't take my phone number or my postcode , so I've mailed Dennis directly again with a slightly amended order. Best RD

@Braai-Q It's not that I'm a softie, it's just that with wind and rain I think it would be difficult to keep a kettle weber up to temperature. I am though , as you intimate thinking about something to keep the rain off when cooking in the KK. Umbrella is a good starting point for me. Mrs RD must know some catatonic yoga position where she could hold it. Thirty hour slow cook could be pushing it though. @tekobo Your comment previously about the pizza stone has got me thinking- seems like they do take quite a while to get to temperature and the cook time is about 15 minutes or so. @Braai-Q also questioned whether I would need one bearing in mind I've got a WFO. I think I might go the steel route. Tekebo - which silicon seal was it that needed replacing ? I think I should possible order a spare ? BQ - Telehandler - point taken I'll check out further, but might leave it a while : I made tentative enquiries yesterday about "Funky Cow" whilst posting an eBay parcel off ( the farmhouse doubles as the post office ) . Suffice to say Mrs Farmer was not impressed. All the cows have names and Mr Farmer knows them all by the shape of their legs and udders. The thought that across the road I could be tucking into Daisy or Doreen did not appeal. I haven't heard back from Dennis for six days - I guess he knows that people chop and change their order.