MacKenzie Posted August 3, 2021 Report Share Posted August 3, 2021 What a lovely cook, nothing like open fire. Living thru a reno is no picnic. 1 Quote Link to comment Share on other sites More sharing options...
Troble Posted August 3, 2021 Report Share Posted August 3, 2021 I’ve got “Parilla envy” looks awesome @Basher congratulations! 1 Quote Link to comment Share on other sites More sharing options...
tony b Posted August 4, 2021 Report Share Posted August 4, 2021 2 other breweries to check out while you're there - Bear Republic (known for their Racer 5 pale ale) and Mad Fritz (Belgian farmhouse and saisons.) 1 Quote Link to comment Share on other sites More sharing options...
jonj Posted August 4, 2021 Report Share Posted August 4, 2021 @tony bI plan to go by Mad Fritz while we are here. I’ve known Nile for years when he was still a homebrewer (former winemaker of Barnett and now at David Arthur, plus his own label). A great and adventurous brewer. @Troble, I checked out Freeman; looks terrific. They were booked up today as we went through RRV (in Calistoga now), but may take a trip back over to catch them if I can work it out. Thanks to you both for the tips. (Apologies for the non-food content although, if I remember correctly, wine and beer constitute 2 of the 7 categories on the food pyramid) 1 3 Quote Link to comment Share on other sites More sharing options...
Basher Posted August 4, 2021 Report Share Posted August 4, 2021 The balsamic lamb never lets me down,I set the fire at 8am this morning.No power or wifi in the house so had to wing the temp set to hold at 110c( 230f). Then left it for a few hours while ran some errands.Returned 6 hours later and the KK was holding at 107c( 224f).The internal temp was up to 75c ( 167f).Wrapped the shoulder then ramped up the KK to 130c( 266f) and let the lamb rise to 80c( 176f) before foiling and wrapping in a towel for 2 hours. The internal temp grew to 86c( 195f).Sent from my iPhone using Tapatalk 6 1 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted August 4, 2021 Report Share Posted August 4, 2021 Sounds perfect, Basher. 1 Quote Link to comment Share on other sites More sharing options...
tekobo Posted August 5, 2021 Report Share Posted August 5, 2021 Looking forward to following the progress of your reno @Basher. Loving your parilla and KK cooking too. 2 Quote Link to comment Share on other sites More sharing options...
Troble Posted August 5, 2021 Report Share Posted August 5, 2021 (edited) @Basher glad to see you can still cook without all that fancy modern technology! 😛 Edited August 5, 2021 by Troble 2 1 Quote Link to comment Share on other sites More sharing options...
tekobo Posted August 5, 2021 Report Share Posted August 5, 2021 2 hours ago, Troble said: @Basher glad to see you can still cook without all that fancy modern technology! 😛 Tee hee. I thought the same but didn't say it. @Tyrus was the one who said he had his own foolproof MEATER - his forefinger. 3 1 Quote Link to comment Share on other sites More sharing options...
Basher Posted August 5, 2021 Report Share Posted August 5, 2021 [mention=3378]Basher[/mention] glad to see you can still cook without all that fancy modern technology! Ha, no skill required Troble, just a leap of faith to trust the KK will remove the unpredictability of cooking with fire.Tekobo this was our kitchen.Only the cold room door remains.Sent from my iPhone using Tapatalk 1 1 Quote Link to comment Share on other sites More sharing options...
Troble Posted August 5, 2021 Report Share Posted August 5, 2021 @Basheri shouldn’t talk I just got some modern technology to help me out…..reading spectacles 1 Quote Link to comment Share on other sites More sharing options...
Basher Posted August 5, 2021 Report Share Posted August 5, 2021 [mention=3378]Basher[/mention]i shouldn’t talk I just got some modern technology to help me out…..reading spectacles Troble how long have you needed them before you bit the bullet and had your eyes tested?Denial, it’s not just a river in Egypt! Sent from my iPhone using Tapatalk 1 Quote Link to comment Share on other sites More sharing options...
Troble Posted August 6, 2021 Report Share Posted August 6, 2021 @Basher it’s only started to become an issue the past year. I’m 41 turning 42 and the docs say that’s the time for men so I’m on schedule. I started really noticing it least fall/winter 1 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted August 6, 2021 Report Share Posted August 6, 2021 (edited) @Basher and Troble, so you are finding your arms aren't long enough, eh? Edited August 6, 2021 by MacKenzie 1 1 Quote Link to comment Share on other sites More sharing options...
Syzygies Posted August 6, 2021 Report Share Posted August 6, 2021 (edited) Facebook reminds me that twelve years ago I still had an off-brand cooker, repaired as best I could. Edited August 6, 2021 by Syzygies 1 6 Quote Link to comment Share on other sites More sharing options...
remi Posted August 7, 2021 Report Share Posted August 7, 2021 (edited) First time using my KK for simple grilling for a quick family dinner- sausages for the kids; scotch fillet steak for us with my home baked sourdough... sensational- even for basic grilling the results were perfect. The kids commented that the sausages were juicier with a crispy skin. Considering giving the KK a crack for the bread- but having got things well dialled-in in a cast iron dutch oven I'm not sure whether to bother? Edited August 7, 2021 by remi 8 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted August 7, 2021 Report Share Posted August 7, 2021 Remi, what a fantastic cook, steak looks perfect and now I want to make sour dough bread. 🥂 Quote Link to comment Share on other sites More sharing options...
Troble Posted August 7, 2021 Report Share Posted August 7, 2021 We’ll done @remi great looking steaks Quote Link to comment Share on other sites More sharing options...
Troble Posted August 7, 2021 Report Share Posted August 7, 2021 Going to see my favorite nieces today who were my flower girls at my wedding. Haven’t spent much tine with them in 18 months. I asked them what they wanted me to bring over they said “pork” and I said “pork butt sandwiches or ribs?”, they said “either would be great” so I’m bringing both. There will be no plated pics today but this is a 10lb pork butt with dizzy dust, Dijon mustard base smoked at 250 this is 16 hours in, internal temp is 185 about to wrap it and add butter, siracha, brown sugar and apple juice. 3 racks of baby back ribs with slap yo daddy rub and Dijon mustard as the base 7 1 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted August 7, 2021 Report Share Posted August 7, 2021 Lucky, nieces. 1 Quote Link to comment Share on other sites More sharing options...
