talisker63

Re: Turbo Lighting a Ceramic Grill Would have liked to see the inside at the end to,see how well and even the coals were lit. But man that thing took off like a rocket! Anyone tried this with a KK? I,usually keep my Looftighter pointed at the coals to accelerate...

Re: Nathans Famous Hotdogs Well,depends on how long you sear it for... Think 5-10 degrees but I'm talkin Celsius... If it ain't done enough for,you shut all the vents top and bottom and let it dwell for 2-3 mins extra. It won't char much more but will keep cookin thru Cheers

Re: G'day Australia /Townsville Queensland Rambo ignore then all. I have a KK in Melbourne and the food stayed on just fine!

Re: Portuguese Chicken Sorry those brain cells are long gone. I Think I cooked to temp not time, that is thigh temp. The issue with dry was I cranked up the heat to darken/crisp the skin

Re: New BB32 Autumn Nebula coming to Rochester NY Are you saying your Dad was Bruce Bayer? If so how cool!

Re: WOW Ribeye Well done Gaz! No loss of the arm hairs on the back draft? Sent from my iPad using Tapatalk HD

Re: Everyday Misc Cooking Photos w/ details I will find you a picture of where this is cut from the pig. Sent from my iPad using Tapatalk HD

Re: Everyday Misc Cooking Photos w/ details It's up near the shoulder, when I bought it it had the spine still attached. I had the butcher remove it. I think it is a higher cut than shoulder. Also called Pork Scotch Fillet if that helps Sent from my iPad using Tapatalk HD

Re: Everyday Misc Cooking Photos w/ details Grabbed a pork neck from the South Melbourne market and brined overnight for the first time Tied with string and rubbed lightly with paprika and pepper, thinking there was enough salt, fennel and garlic in the brine. On to the Kamado at 9.00 at a steady 260F and off at 6.00. Had a long stall at 3.00 so wrapped it for a couple of hours Internal got to 185F and it was just sliceable And next day had dinner again, even better cold and sliced thin! Served with Mexican rice, roasted cherry tomatoes and an awesome Hungarian peppers&tomato dish Sent from my iPad using Tapatalk HD

Re: Everyday Misc Cooking Photos w/ details Ooops double post

Re: Just learning about our new KK Gaz I'm gutted. I saw that butt and it looked like a champ. Met up with Gaz during the week, what a gent he got me a Grill Floss from his trip, to the USA! Totally agree that the top vent is just cracked open and the bottom about a coin width is plenty. This gets me to 225 - 250.

Re: North or South Carolina better for CoCo Warehouse? Melbourne sounds good If its priced well it will sell here, plenty of interest in cooking over charcoal down under

Re: Charred & Scruffed by Adam Perry Lang I think it's a great reason to do it all again

Re: Vacation - Bali it is! Also dinner at Ku de Ta is sensational but expensive. World class food, gets table with a beach view (grease the maitre de) fantastic cocktails too. Plan on $200+

Re: Vacation - Bali it is! You must go to Water Bom park. It's a water park with slides etc. if you pay entry with Amex you get free lunch and drink vouchers. Go early and grab a bure shelter for a few bucks well worth it but they book out early. Once you have a bure you can order food and drinks to it, Lay back relax and watch the kids slide!