MacKenzie Posted December 14, 2020 Report Share Posted December 14, 2020 @Braai-q, that dessert is to die for. Quote Link to comment Share on other sites More sharing options...
tekobo Posted December 14, 2020 Report Share Posted December 14, 2020 Pizza bug has hit here too. Blue cheese, egg and rocket. 7 Quote Link to comment Share on other sites More sharing options...
Troble Posted December 14, 2020 Report Share Posted December 14, 2020 @tekoboand I thought I was fancy! Beautiful looking pizza! 1 1 Quote Link to comment Share on other sites More sharing options...
tony b Posted December 14, 2020 Report Share Posted December 14, 2020 Love sticky toffee pudding! Never tried to make it though. Killer pizzas everyone!! 2 1 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted December 14, 2020 Report Share Posted December 14, 2020 Tekobo, would I ever love to see that at my breakfast table. Gorgeous. 2 1 Quote Link to comment Share on other sites More sharing options...
Basher Posted December 15, 2020 Report Share Posted December 15, 2020 I was gifted this Wagyu rib fillet from a client.Marble score 9.About 220 grams fills you up- less than half a pound.Sent from my iPhone using Tapatalk 5 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted December 15, 2020 Report Share Posted December 15, 2020 Lovely gift, Basher. 1 Quote Link to comment Share on other sites More sharing options...
BOC Posted December 16, 2020 Report Share Posted December 16, 2020 I was gifted this Wagyu rib fillet from a client.Marble score 9.About 220 grams fills you up- less than half a pound.Sent from my iPhone using TapatalkMouth dropped for the precooked picture. Now it is watering. Very nice Basher.Sent from my iPhone using Tapatalk 4 Quote Link to comment Share on other sites More sharing options...
Troble Posted December 16, 2020 Report Share Posted December 16, 2020 Great looking meat...is that a flat top griddle? Didn’t know you had one Quote Link to comment Share on other sites More sharing options...
Basher Posted December 16, 2020 Report Share Posted December 16, 2020 Yes it was Mac. BOC the flavour passed expectations.Yes Troble the flat top griddle has been well broken in. It has street gas plumbed in so no gas bottles and very convenient for eggs and other quick cooks.I opted for a Heatlie Griddle.I have a cheeky little corner of back yard for an Argentinian style charcoal grill. Just haven’t seen the right one yet.Sent from my iPhone using Tapatalk 2 Quote Link to comment Share on other sites More sharing options...
tekobo Posted December 16, 2020 Report Share Posted December 16, 2020 6 hours ago, Basher said: I opted for a Heatlie Griddle. Lovely looking wagyu steaks @Basher. Why did you use the griddle and not your KK? The name heatlie brought back memories. I remember wandering round one of those enormous BBQ stores that you have in Oz and deciding that a Heatlie was the one for me. The only problem was that I was on holiday at the time and had no easy way to get it back to the UK. Happy with what I have and am looking forward to seeing your Argie Barbie. 2 1 Quote Link to comment Share on other sites More sharing options...
jonj Posted December 16, 2020 Report Share Posted December 16, 2020 1 hour ago, tekobo said: looking forward to seeing your Argie Barbie. Argie Barbie®, comes complete with her own tongs. 3 Quote Link to comment Share on other sites More sharing options...
Troble Posted December 16, 2020 Report Share Posted December 16, 2020 (edited) @tekoboi believe you could trademark that and start an import business with @Basher to bring in Argentinian grills to Australia Edited December 16, 2020 by Troble 1 1 Quote Link to comment Share on other sites More sharing options...
Basher Posted December 16, 2020 Report Share Posted December 16, 2020 Lovely looking wagyu steaks [mention=3378]Basher[/mention]. Why did you use the griddle and not your KK? The name heatlie brought back memories. I remember wandering round one of those enormous BBQ stores that you have in Oz and deciding that a Heatlie was the one for me. The only problem was that I was on holiday at the time and had no easy way to get it back to the UK. Happy with what I have and am looking forward to seeing your Argie Barbie. A couple of reasons Tekobo. Given these are extremely rich I cut them thin- less than 10mm.I don’t quite have the hang of how much direct heat is down low on the KK when grilling and after reading Lennox Hastie I see this all depends on the fuel and stage of the fuel burn. I can’t see or hear what’s going on down low on the KK when 10 seconds can make a big difference to a thin cut. Tony seems to have mastered this. I find the thicker cuts are more forgiving.With the high fat content I didn’t want the flares from drippings into the fire and burning black smoke back over the steak.All good reasons for the Argie Barbie. Sent from my iPhone using Tapatalk 3 1 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted December 19, 2020 Report Share Posted December 19, 2020 I couldn't resist lighting the KK after seeing tekobo's 3 KK stash, even though I had to do this for the first time this season- Char Sui Chicken thighs- Add a little sauce and we are off to the races. 9 Quote Link to comment Share on other sites More sharing options...
5698k Posted December 19, 2020 Report Share Posted December 19, 2020 Well Mac, it’s clear that your talents haven’t faded in my absence..Sent from my iPhone using Tapatalk 1 Quote Link to comment Share on other sites More sharing options...
jonj Posted December 19, 2020 Report Share Posted December 19, 2020 Never in question, Robert. 1 1 Quote Link to comment Share on other sites More sharing options...
Troble Posted December 19, 2020 Report Share Posted December 19, 2020 (edited) Day 1 of the butcher box challenge. Bone in NY strip rubbed with olive oil, pink Peruvian salt and black pepper. Seared in the cast iron pan on the searing grate (first attempt using searing grate), seared with beef tallow thyme abs rosemary sprigs fired up the side burner to make a succotash with edamame beans, sweet onion, orange & red bell peppers, garlic and sweet corn that I roasted in the husk on the KK Tossed some chanterelle mushrooms in olive oil, sea salt and thyme put on KK utilized my griddle to make cornmeal griddle cakes First time using the KK, side burner and griddle at same time. It’s December 55 degrees. Wife said it was best steak of her life. Served with Joseph Phelps cab Edited December 19, 2020 by Troble 8 Quote Link to comment Share on other sites More sharing options...
tekobo Posted December 19, 2020 Report Share Posted December 19, 2020 That looks like max use of your outdoor cooking space @Troble. Those steaks look great! @MacKenzie. Snow? Really? We have to make do with rain here. Yummy looking chicken. 1 Quote Link to comment Share on other sites More sharing options...
tony b Posted December 19, 2020 Report Share Posted December 19, 2020 No White Christmas in the forecast here. Most of our last snow has melted. Gorgeous steak cook. Glad that the cast iron pan trick worked for you! The rest of the meal looks great, too, especially that Phelps cab!! Quote Link to comment Share on other sites More sharing options...
