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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

We used 8 and 10mm rod. I had some feet welded on the base to stop the rack from dropping through the grill bars while turning the duck to obtain an even colour.

Thanks fellow Grillers, The duck was still a little too fatty for my taste this time although the skin was good and crisp, next time I'm going with a higher temp from go to woe to really render it. Wilbur the Duck Rack came about courtesy of your first duck post, I checked it out on the vid you suggested, went down to the supermarket and measured up a few ducks for the specs (got a few strange looks while duck measuring) made a mock up and had my local stainless steel guy bend one up. If you want photos or specs of the rack let me know. Yes it was done authentico, the list of ingreidents is a mile long. Also I've got a compresser in the shed for the motorbikes and it came in handy for blowing up the birdy, I wasn't too sure where to feed in the air so I just stuck the nozzel in the neck area between the skin and the flesh and up she went. it worked a treat and seperated all the skin from the bird in seconds. Seasoned it, scalded it and spent another 24 hours drying it.

Gday all, had a crack at Peking Duck, roasted at about 350F for 50 min. Used the traditional flavourings and the taste was good although it could have done with a little more rendering (higher temp), might take another go to get it right...

Nice first shot at the duck ol mate as it's usually a little more of a challange to get right. You have been doing some good cooks ! I'm wanting to do duck as well and I have been thinking some sort of stainless frame that follows the contour of the closed lid, with hooks so you can hang your Char Siu Pork, Peking Ducks ect, true Asian style.. What do you think Dennis,,,

Great Job Wilbur, I really like those Korean meat cuts especially those cross cut ribs. Nice healthy grilling.....

Gday Dennis, Looks like your've done your apprenticeship catering to the masses, you might want to start moonlighting as Bali's pulled pork king.. Hope Ilsa's party went well. Cheers Tony

Yet another practical accessory Dennis, and heavy duty quality as usual, well done!

Gday, I'm an x Chef and Restauranteur and I thought I was over cooking, Ive had my 32 for a couple of months now and my new KK has brought back the love. My grill is absolutely brilliant, very predictable and has introduced great flovours to some of my old favourites.

Gday, I asked Thermoworks about straightening the probes and also if they had a remote system in the pipeline, this was the reply from there tech support.. It would not be recommended to bend that probe back, but you may still thread that through your ceramic grill by unscrewing the mini connector at the end, threading it through, and then putting that plug back on. These probes are very high quality and meant to last with proper care. I think you would be very happy with them if you are doing a lot of grilling. We do have a remote thermometer unit that uses Bluetooth technology to connect wirelessly to any Bluetooth capable device. That product does have a 70 feet line of sight specification, which means if you are going through one or two walls with normal thickness you should be able to stay connected. The unit will alert you when you become disconnected. We have an app that comes with this device that is very helpful for monitoring the temperature over time, as it gives you a graph display along with max/min temps and an alarm. If you would like to proceed with an order, please let me know. I noticed you are located in Australia, and we would need to evaluate your order to determine the best way to fulfill it as an export. Some of our items we will ship ourselves, but if it is an item we do not ship we have a sister company closer to you that would offset the export fees associated with some of our products. If you have any further questions or concerns, I am happy to help. I look forward to hearing from you regarding the possibility of ordering with us. BLUETHERMâ„¢ DUO Model: 292-601 · 2 channel alarm · Customizable alarm sequences · iOS, Android, & PC Sincerely, Marissa McLean Customer Care Associate 1762 W. 20 S., #100 Lindon, UT 84042 toll-free: 800.393.6434 ph: 801.756.7705 [email protected] www.thermoworks.com

Nice alfresco kitchen ol mate! What is the round cooker on the left? Paella looks good, I think this will be one of my go to cooks when I get my KK in the next week or so.