talisker63

Re: Everyday Misc Cooking Photos w/ details Is that "for one"! Big steak, looks juicy, nice

Re: Vacation - Bali it is! Melbourne to Bali return is sub $750... Jealous? Very popular vacation spot for Aussies Beer is about a $1, food is tasty and cheap, great beaches, wonderful people... Must go book it!

Re: Everyday Misc Cooking Photos w/ details Firemonkey you are 100% correct. I was "more comfortable" than my steak searing guru on YouTube. You know who you are OK the steaks came out a little over done for me but guests all said they were perfect. Slow cook with plenty of smoke (pear wood) for about 1hr and internal was 45C Of the grill and tented until ready to eat. Aussie style, I threw a few shrimp on the barbie. Chilli and lime - nice! Then seared the steaks. Actually on the sear grill but it was too hot so I put the main grill back on and transferred them to finish. Rested and sliced, served up on the wood boards on the table. Great smokey, charcoal grill flavour and juicy if i had kept the grill temp under better control, drunk less red wine it would have been perfect. I also would choose rib eye or t-bone next time over these strips, they were a bit lean.

Re: Vacation - Bali it is! Bali is great. Must see Ubud, must avoid Kuta at all times. Great food, lovely people. Only drink cocktails in well known places. Beware of home made spirits.

Re: Just learning about our new KK Gaz, it should go out completely in about 10-15mins. If not then you are leaking air in somewhere. I too had this issue until I have the top vent a firm twist to make sure it was closed. KK stays hot for a few hours but that is retained heat the coals should be out.

Re: Everyday Misc Cooking Photos w/ details Got these bad boys going on tomorrow, slow with smoke to 110f, remove and bring the sear grill into play at freakin' hot then 1min each side. Rest, slice and devour. Finished pics tomorrow if now too wobbly in my shoes Andrew

Come see most beautiful Bronze Metallic in Sandringham

Re: Just learning about our new KK Chicken looks great, love the skewers, perfect length. Totally agree on the pork front, try the markets...

Re: Just learning about our new KK Gaz, I checked mine while cooking at 120c today after it had been going all night and it was very hot to the touch. I could hold my hand near the thermometer for maybe 10 seconds but it was in the sun, it is metallic bronze and it was very hot and sunny today...

Re: Just learning about our new KK Gazza I put my pork in at midnight on Saturday for dinner at 7.00pm Sunday. Just took it off and foiled/esky at 5.00, internal temp 88c for the last three hours, oven temp 120c steady. I'll post some pics when I pull and serve.

Re: Thermoworks probes Glad to help Craig, no photos of the cook?

Re: Just learning about our new KK Hey Gazza I'm in Melbourne and about 5months ahead of you in experience! Your doing all the things expected and getting great advice. If you want to chat pm me and we can get on the phone or meet (meat) up. Cheers

Re: Tatonka Dust Now available! MSG gets a bad rap for many food issues but it is a naturally occurring ingredient. Plenty if it in tomatoes and the white crystals you see on Parmesan cheese is pure MSG. Actually more in Italian food these days than Chinese... Most Chinese resteraunt syndrome is caused by poor food hygiene and not MSG.

Re: I cooked all weekend! Sanny, good tip -thanks. But what temp is the KK at? I assume direct with just the stone on the main grill? Doesn't the parchment burn? Thanks

Re: Thermoworks probes It took 3 mins in a vice, not a hard job.. Go for it. Just used the vice to slowly remove part of the bend a bit at a time. Being overly cautious as these things cost more in freight that purchase to replace down here! But it worked out fine, both probes work 100%

Re: Pulled Lamb That looks great glad it worked out for you. We sometimes serve the whole shoulder at the table in a wood board and let the diners just pull off large chunks to their plate. Very nice... Doing three shoulders for Italian relatives big lunch in a few weeks.

Re: Everyday Misc Cooking Photos w/ details Well cooked a 7Kg that's about 16lb pork shoulder on the bone for last nights dinner for 12. Trimmed almost all of the fat and rubbed in Chris Lilly's rub Heat soaked the KK and put the meat in at 11.00pm. All was fine until the low BBQ alarm went off at 3.30, it's like having a baby monitor! Fire had basically gone out due to me closing up too much before bed. Hit it with the Looftlighter and went back to bed. Temp stayed stable at 232F right through the night. Hit 195F by 2:00pm, wife wrapped in foil and into a cooler for me while I was at work. Is it permissible for the wife to be involved Pulled beautifully and dressed it with a simple sauce called "Memphis Barbecue Sauce" which tool 40mins to make as I had forgotten to make it earlier! From 7Kg of uncooked weight we ended up with 3.25Kg of meat to eat, after fat trimming and cooking losses. very nice and successful cook apart from the disturbed nights sleep. Next time I think i will stick to the boned shoulder its a bit easier to handle and pull.

Re: Everyday Misc Cooking Photos w/ details Thanks Firemonkey for the advice I will give it a go

Re: Thermoworks probes Sorry got a Maverick 732 and a Weber branded Maverick 73. Straightened both food probes in a vice with no trouble at all. The are quite thick, I bent them in small stages to gradually straighten the bend.

Re: Thermoworks probes Bent both my probes or rather straitened them to be accurate. No problem and the slide right through

Re: Everyday Misc Cooking Photos w/ details Salmon looks good and Healthy! What about that big glass of red I see... How hot do your un the KK for salmon, I would think less than steak? More on the process please

Re: Everyday Misc Cooking Photos w/ details Followed LarryR's very good and cocktail fuelled video on searing steaks. Came out perfect - thanks LarryR, I had a cocktail in your honour during the cook! Steaks temped at 55F Dome to 650F, 2mins 30sec per side Shut all vents and dwell for another 1 min per side. Careful opening, my arm hair has only recently grown back! Steaks removed at 126F and rested for 5mins under loose foil tent Carved up and these two steaks easily fed four people. They were about 1.5 inches thick and 2.3lbs raw weight Great meal with potatoes that I smoked during the KK coming up to temp. If you have not smoked potatoes yet, then you are really missing out!

Not sure if you guys in the USA will have heard of this but it is a very popular take away fast food item here in Australia. In the UK they call it a kebab and in both countries it is very much enjoyed whilst out on the town with mates and a belly full of beer late at night! It works a treat for feeding a family or a bunch of hungry teenagers. Slow roast a lamb shoulder until pulling temp, same a a butt. Takes about 8hrs and the process is much the same but no need to put it in the cooler for too long. It was a hot day here so I just double foiled and left it on the counter. Pull out the bones Pull the meat into large chunks or cut into pieces and wrap in flat bread with tomato, cucumber and tzatziki. Wrap it into a roll and eat with your hands. A bit like a burrito.

Re: Ribeye Roast cook Thanks

Re: Ribeye Roast cook Sounds great, pity there is no money shot. Maybe it never happened Beef and red wine made for each other. What are popovers? Cheers