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remi last won the day on December 31 2023
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625 ExcellentAbout remi
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After more than 3 years out in the weather, I finally got around to sanding and refinishing my side tables with Tung oil. Good as new!
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Margaret Ida Alonso is Antisemite, 64 Hill Top Lane
remi replied to grapevine's topic in Komodo General
What is it with these recent weird bot-like posts of the forum? Don't remember seeing so much of this until quite recently... Has there been a change is policy regarding new user accounts? Is this showing a need for moderation? -
Yep- if I'm wanting a reverse sear, I utilise the half moon grate and leave the splitter in for a 50:50 split (I have a 32BB). If I'm having a very long low and slow I use a full basket just in case, and use a drip tray under to make things indirect. If I'm using the Roti I'm taking the splitter out and arranging the coals in a line across the basket, leaving the front half of the basket empty. So in effect I'm rarely using foil as I'm either having a 50:50 split with a cool side, or cooking indirect with a drip tray under!
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Hi Dennis- didn't mean your post, was referring to the original post from a new user with one message and suspicious language!
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Guys- I would be pretty certain that this is a bot post...
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One of the locals were telling me that the government is planning to put wires underground in some of the central parts of Bangkok, but that people have complained as it is an iconic feature of Bangkok, as seen in @David Chang and my photos...
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Don’t get too upset @Troble, but in the quest to utilise the leftovers, we had Al Pastor pizza tonight. All the trimmings on my side, but just the meat and cheese for the kids. They loved it. I’m a firm believer that almost everything can be made into a pizza, and even more so into a toasted sandwich (I had an Al Pastor Toastie for lunch!).
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Well, we finally had the time to have the neighbours over for dinner: given the success last time, I thought I’d knock out another Al Pastor. Picked up 4.5kg (10lb) of pork butt on my bike, marinated up and we were good to go. They loved it- and with 10lb of pork we’ve got plenty of leftovers for the week’s meals. @Troble, I’m going to find an excuse to go to San Diego for a conference, and buy you a beer! Remi
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Thanks- any specific food tips welcome, I was just planning to wander!
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Looks great- I am there at the end of the month for 3-4 days. Can't wait - not been since 2009 or so!
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Looking good... I picked up my Roti motor for my black tiled 32BB (great choice) here.... They also have one for 20kg if you need more grunt. https://www.bbqspitrotisseries.com.au/bbq-spit-rotisserie-motor-stainless-steel-10kg
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My first go at this one with a ‘boys night’ at my place. So so good- perhaps the best KK cook ever. Thanks @Troble for posting the amazing recipe and tips. A real winner. IMG_7767.MOV
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A special night calls for a special cut of meat. 1.125kg 42 day dry aged bistecca fiorentina, low and slow until just under rare then seared in the 7th circle of hell. Also some lamb lollipops, chicken skewers and snags for the kids. We started out with yummy negronis. Served with a ‘green papaya salad’ made with green apples. The contrast of spicy, funky and sweet with the rich steak is our favourite. Happy new year!