remi

Wagyu Brisket here- my parents were in town so it was time to show off the KK…

2 hours ago, Troble said:

Pork tenderloin marinated in lawrys salt and brown sugar. Cooked indirect then reverse seared in the cast iron with some Irish butter 

crispy baby potatoes blanched, then tossed in duck fat, truffle salt with fresh lemon thyme and rose Barry from the garden. Finished in air fryer 

asparagus with garlic powder, salt and cooked in the cast iron pork juices/butter while pork was resting 

Lovely- and I particularly love the Rose Barry; sounds like a herb that would do well in Australia!😉

Found out last night that the father in law was coming round for dinner today. Ducked out at 8pm and bought a 2kg pork shoulder and a small cabbage. Home made rub, 8.5hrs at 250 with Apple wood chunks (bit hotter when wrapped to get it sorted), made some coleslaw. Dinner sorted, everyone happy (like always with the KK).

7 hours ago, CaptMorg82 said:

The money shot:

Yes- sorry, didn't realise your rod had two square ends- because the hex end isn't an additional part as such... Having said that, I can't tell from your first photo whether you have just screwed the cylinder/ nut fitting into the hex end by mistake? Or does yours have two square ends?

Looks like you are all good- round cylinder/ nut in the spring loaded end; allowing you to slot the other end on the motor side

Looks good Troble.

Made your roti chicken tonight with green crack sauce, smashed roast potatoes and green papaya salad for some extra funk and spice (actually made with green Granny Smith apples instead). So so good

Pizza night here- first time in quite awhile. Ham/cheese for the kids; and four varieties for us:

- classic margherita with buffalo mozzarella

- potato/ mushroom/ truffle oil and thyme

- chorizo/ brocollini/ chilli

- anchovy/ capers/ chilli

Happiness!

Meanwhile here, finally took the plunge on my first overnight cooking session.

Black Angus brisket, 5.1kg (11 pound). Convinced the wife that an overnight cook was a better option as otherwise would’ve been a hot and fast session all day to get it done, with much smoke. So I decided that a year in to my KK experience, that I knew (enough) what I was doing. Lit the KK at 9:30pm, giving myself a couple of hours to be close enough to 220. Was worried that I’d end up hotter, so leant on the conservative side. Trimmed and rubbed with Meat Church Holy Cow. On at 11:30pm.

I was so stressed that I barely slept- kept dreaming of coming to the KK at 3/4am and finding 400f, and things done… obviously got to sleep eventually. Checked at 6am; 200F, stalled at 140F. Cracked the damper a bit; my little boy (who usually wakes the house up) slept in till 8am bless him… 220F; 145F on the brisket. Let it coast through the stall. Wrapped at 12.5hrs/ 170F. Cranked the KK to 300F to help grill some simple snags and burgers for the kids. Pulled brisket off after 19hrs of cooking. 2hr rest. Served with roast potatoes, horseradish cream and spicy salsa. Beyond delicious… not sure if it was the low/slow (previous have been also amazing but hot/fast), or maybe it was the new butcher…either way. Another win for the KK…

Hey- we have Costco too!

Headed to the butcher today, hoping to pull some pork. No Boston butt available, so bought a 1.2kg pork neck instead. Made up a rub, cooked at 230F for 8hrs, wrapped in foil from 6hrs. 2 hour rest. Homemade pickles and coleslaw, bap rolls. So much smoke flavour, very impressed.

13 hours ago, alimac23 said:

Beautiful birthday dinner Remi! Is it your birthday?


I cooked some pichana on the rotisserie today, and a loaf of bread.








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Yep- sure was! That pichana looks amazing.

Birthday dinner here tonight- grass fed eye fillet, with asparagus and cherry tomatoes blackened on the KK.

Rum and raisin white chocolate cheese cake to follow. I was a happy birthday boy that’s for sure.

14 hours ago, David Chang said:

@Poochie very easy recipe. its like making pancake batter. just need to get the molds.

 

Agree- I make them all the time. But without the molds it is too painful...

Day 6 of COVID called for a Porchetta here tonight- around 1.5kg, so all done in an hour or just over at 400f.

Sliced and served in milk buns with some Dijon, pickled fennel, salad and pickles.

Good times.

Happiness is- a simple dinner on the KK. Scotch fillet steak, some charred pumpkin, brioche buns and salad. Lower grate, hot.

I note in the listing that they wrote 'Komodo Kamada'- hope that doesn't give them an out....

Easter with the family here- so for the adults I prepared Bistecca Fiorentina; each of the steaks weighed 1kg. Indirect and then reverse sear, few pear wood chunks. Served with smashed roast potatoes and a classic caramelised pear/rocket/Parmesan salad. Happy days…

Ha- the fence is already covered with enough children’s fingerprints that it will be only too visible!

And don’t worry- the brewery is all intact, just need to re-configure the new garage a bit and get it into place. Had the foresight to brew just before the move so am fine for beer for awhile…

After 6 weeks KK free, I've finally managed to get the 32BB into position at our new house...

Our movers were great, but the KK caused some serious dramas when the weight of it put their truck off-camber in the narrow laneway access to our garage; resulting in them being stuck fast half way down and having to push it the rest of the way while the guys in the front of the cab had to get out through a window and walk around the block! Wish I'd taken photos. Couldn't get into final position as a section of pool fence had to come out... so this morning had my builder and a few of his crew around to get the pool fence off (and later back on), and then some grunt to get it over a step and some grass. He'd clearly forgotten the mass of the thing and bought some thin plywood sheet which gave way- the morning was saved by a section of steel from the basket splitter which did the job the plywood couldn't.

Now in final position, so i can rest easy. Thinking of a porchetta for Easter!

Been great checking out all the amazing meals here in the interim, looking forward to getting back in the game...

Remi

2 hours ago, Caroline said:

Hi Tyrus - Melbourne has approximately 5million people- compared to the US we have a tiny population in Australia. 

But of interest, other than NY and LA- no other US cities have a population as big as Melbourne's!

2 hours ago, Caroline said:

Oh Remi - how wonderful. How long have you had your KK? 
not sure where in Melbourne you are but I am in the outer east - Ferntree Gully. 

Hi Caroline- it's been almost a year. Was in Brunswick when we purchased it, but then bought a new place just before Christmas... in Westgarth (the tiny south pocket of Northcote). The KK survived the move, but is stuck outside the garage until I can get my builder to come over with some ply, and a few extra bodies to move it into place (which will also require temporary dismantling of the pool fence). Hope you are enjoying the setup. 

42 minutes ago, Tyrus said:

Wait a second, how big is Melbourne? It looks like your average neighborhood area, north, south, east and west a stones throw from the corner. 

Melbourne is actually quite big- around 5 million people, and similar overall area to Greater London.

4 minutes ago, Caroline said:

Thank you everyone- your responses are really appreciated. The bbq is where it needs to be but is facing the wrong way. 
 

I have my son coming over today to help me. I live in Melbourne Australia and I don’t think too many Australians have a Komodo Kamado. 
 

I can’t wait to get it set up and begin using it. I will do more reading and viewing of videos etc first. Thank you all for your help. 
 

 

here is a pic of my beast 

Welcome to the obsession Caroline; I'm also in Melbourne. There are a few of us on the forum from this part of the world. 

Beautiful- black tile 32 BB; the best combo😀

27 minutes ago, C6Bill said:

I wish this forum had the option to ignore a thread. I come to this forum to talk about food and grills.

Yep agree- and apologies. I keep forgetting how much of a political issue all this health stuff is in the US- unlike here. Back to the grilling!