remi

Unsurprisingly, I ate very well and had a great time in general. Remi IMG_8065.MOV

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!).

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

Thanks- appreciate it!

Thanks- any specific food tips welcome, I was just planning to wander!

Looks great- I am there at the end of the month for 3-4 days. Can't wait - not been since 2009 or so!

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

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

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!

Yep- I used exactly method @C6Bill describes when I did a prime rib roast for Christmas here last year. Cooked exactly the way I also do thick cut steaks like Bistecca Fiorentina. Not sure whether the rest imparts major benefits, but it seems to make sense to do it this way as you can cook low and slow until rare, then crank the KK for searing while it rests, which also then gives you some wriggle room to time the finished product down to when you want to serve. Can't imagine you could get edge-to-edge pink like this with a rotisserie?

Beautiful spread, and lovely bread as always. Congratulations on your milestone, and I'm very sorry to hear about your dog. Remi

Big mixed grill tonight… Cevapcicci, pork sausages, a burger patty, Malaysian chicken satay skewers, lamb skewers, scotch fillet steak. With grilled asparagus, potato, corn, mushrooms. A nice varied dinner!

If she is eating it after only an hour, I sincerely hope so!

Pork butt here last night - 8.5hrs at 300F, hickory pellets in the KK smoker attachment, homemade rub. Served in fluffy white buns, with coleslaw, and salads, pickles and sauces on the side… rack of ribs for a pre dinner snack.

I live in Melbourne, where the weather is generally mild, and it never freezes. As such I've chosen to keep my KK uncovered... the tiles and grout look as fresh as they did 2.5 years ago. My outdoor area, and our pool also have tiles and grout after all. My issue with BBQ covers is that they inevitably get dusty, and also potentially full of spider webs etc. Given their large and floppy nature, they are not always so straight forward to wipe clean- and with the folds/ creases that form, rain often doesn't wash the cover clean completely. My KK gets a bit dusty if it hasn't rained for a bit, but then is sparkling clean after a good downpour! Also- our KK sits right outside our kitchen window, and I prefer looking at the KK than a cover! I also wonder whether the few issues that people occasionally have with mould in their KK could be influenced by putting a cover over the KK, which I presume would limit airflow through the open vents to some degree?

Been awhile between roadside chickens! Shouldn’t have waited so long. Served open on Greek pitas, whipped up some tzatziki, salad, pickles, smear of humus and drizzle of chilli. What a dinner!

Had friends round to dinner- ended up also being a watching party to see the Matilda’s beat France in the women’s soccer World Cup quarter final. What a night. 11lb brisket, 10hrs at 275, post oak chunks and meat church holy cow. 2hr rest. Espresso BBq sauce, horseradish cream sauce, spicy salsa, smashed roast potatoes, coleslaw, salad, beer, wine, adrenaline…

That's a steak!

Haven’t posted a dinner for awhile, so here goes. On the veg side: asparagus (lemon, olive oil, salt pepper), butternut pumpkin/squash (olive oil salt pepper), whole eggplant, corn on the cob in the husk For meats: simple beef sausages for the kids, cevapcicci, pork loin (whole grain mustard, garlic, honey, salt and pepper marinade), lamb fillet (olive oil, salt pepper and rosemary). KK wide open with a half basket split, mix of direct and indirect zones. winner!

Remember being there very briefly in 1996- we were meant to stay a night or two, but changed our minds and headed back to HK!

Competition and looks aside, I was under the impression that a smoke ring has little/ nothing to do with the smoke flavour?

The KK has been quiet for a couple of months as we were travelling for 6 weeks, and prior to that clearing the freezer of leftovers to leave some space for the house sitter… Finally had a chance to fire it up today for Mother’s Day- my partner loves a scotch fillet steak, so I made her surf and turf with prawns done in a cast iron pan with chilli, garlic, parsley and shed loads of butter. A great success!

Will be in Singapore in 4 weeks from today- can't wait for a few goods serves of Hainanese Chicken Rice!

Pretty sure Basher was just impressed with the gargantuan amount of pork relative to slaw, and wasn't asking for exact proportions!

Powder...and they call it 'stock and seasoning'. Curiously the ingredients list looks the same as from the link you posted.