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Looks the goods... well done

CChef, sounds right. I'd be interested in knowing what you pay for Pork Ribs in the States. Where paying $16 to $19 per kilo here...

Davey, thatsa nicea lookin pizza, multo buono, bravo.. I like the idea of heat soaking the KK then restocking and then going on with the cook as I will uasally do it with the inital load and find myself rushing to get the pizzas through.. Like the thermal image too.. thanks

Thanks Grillers, I'm not sure of the Kilo amount, I purchased the ribs as you see them in about 6'' pieces and there were 28 all up..

Gday. I have a Black Pebble Big Bad 32'' If you would like to check it out..

Thanks Pizza aficionados, I was trying for that two minute cook but it needed that little longer to get that char on the base I like. These shots were taken a when my BB was relatively new after the burn in process, rest assured my grill has developed that nice dark internal patina. Although I was very happy with my first pizza cook on my KK, these pizza were a little difficult to handle and ended up little too thick, it was due to a combination too much very wet dough and the smallish paddle I have. Next pizza cook I'll down size the amount of dough from 310 Grams to about 280 per pizza.....

These Pizza turned out great in the KK.. Long prove, wet dough, high heat....Cooked them at around 350c on Dennis's HEAVY heat soaked baking stone. They had a nice char and cooked in about 3 minutes.

C.Chef, Yep, the Big Brown Land, we love it and I've gotta say the best coastline in the world. Your not wrong about those Morton Bay Bugs I'll take a feed of those over just about anything! Victoria Bitter or VB is one of our most popular beers although for my taste it's not a patch on Coopers Pale Ale, this is an unfiltered brew with great flavour but it dose has a kick like a concrete elephant, if you can find it have a crack at it ! The Sheilas are still as good. Maybe we'll see you back here sometime soon........

Gday Grillers, Pork ribs here in Australia are usually butchered very lean with very little meat or fat left on them and their always stupidly expensive, but there still bloody tasty. I marinated these overnight in a variation of a Cha Slew recipe, i always omit the often called for but undersirable red colouring. Fired up the BB and let them have it for two hours at 150c/300f. This was a relatively quick roast, the grill cooked them perfectly with great texture and that authentic chinese roast colour.

Thanks C.Chef, There a good dish to present to your guests, they do have that wow factor especially if there presented in a large Paella pan. If your gonna have a crack at it remember, as good as your fixings on top are, a great Paella is ALL about the rice, you really need to source Spanish Bomba or Calasparra rice and have the right ratio of stock to rice to get the correct result. Havs you got some Aussie in you ol mate ? Cheers

Thanks. It's the Maltos in the marinate that gives the pork that salubrious sticky shine. The asparagus were in season and not the traditional accompaniment but were too good to pass up and the mushrooms were just along for the ride. CC, yes BB 32 Black Pebble, it's a Beastie alright !!!........

Gday Dennis, Yeh I know but I was as busy as a lizard up a log putting it together to stop for too many shots. I have a some more cooks to post with better money shots but here are a few in the mean time, these wings and charred peppers were part of the second Paella.... Cheers

These two Paella are in a 700mm pan, the fixings, prawns squid chicken asparagus ect. were grilled in the KK for that al fresco open fire smokey taste and the Paella was then finish over a wok burner. The first Paella catered for twelve people and the second (with some extra wings on the side) catered for 28...

Stuck them on some sticks for easier handling. The marinate contained a lot af sugars but the 32 finished them to perfection. Smokey sticky sweet and succulent........

Marinated and chargrilled the little buzzards and a few wings over a medium to hot lower grill then finished the Paella off on the upper at about 210c for that nice toasty Socarrat