Konro Table

[MacKenzie]

Finally have my table finished. This is not meant to be sitting around although if you had stools you could sit around and cook.

A good inch all way round, enough for fire protections and I can get my hand in to control the vents. If I find the wood is darkening I can put in some metal liners. 

Steak is on. Should have had a bigger fire though. If I find the shelf is getting burned from sparks I can have a piece of stainless steel cut to fit over it.

Cooked a spaghetti squash and had planned on an air fryer baked potato but after an hour at 400F it was not cooked and the rest of dinner was ready.:(

Drizzled maple syrup over the squash. 

Coals removed and Konro is cool so on goes the top to keep things dry.

[ckreef]

Really nice looking table. Does the top go on with the Konro still in the table?

 

It takes a few cooks to figure out how much charcoal for the different cooks you do. Learning that is part of the fun to me. 

[MacKenzie]

Thanks, CK, yes, I just lift the top off and set it on another rolling stand I have and that gives me another space to put things. The Konro stays inside the table the entire time. I can lift it out if I want to clean the cavity. I will take another pix when it's daylight.

This top just lifts off if I want to get the Konro out or to check on things.

Edited September 28, 2018 by MacKenzie

[MacKenzie]

 

Here are some shots showing the inside and the inside top. There is a ceramic tile in the bottom under the Konro.

This top is very light and the outside top is not too bad either most of the wood is cedar.

The outside top cover is waterproof as there is plywood under the cedar boards. The cedar is glued and screwed to the plywood.

[BIGSHEP]

Nice looking table. The food looked great too.

[jonj]

You have the nicest tables.

[tony b]

Very nice table, MacKenzie! 

[todc1963]

The table looks great MacKenzie

[MacKenzie]

Need to practice on this grill so thought I'd try some Persian Beef Koobideh Kebabs.

Halved the recipe and forgot to half the egg so the meat was a little too moist and when that happens the fire gods will reach up and grab whatever they can get. I lost one to the fire.

Plated.

 

[tekobo]

11 hours ago, MacKenzie said:

Halved the recipe and forgot to half the egg so the meat was a little too moist and when that happens the fire gods will reach up and grab whatever they can get. I lost one to the fire.

You mustn't forget to feed the gods.  They get angry otherwise!  

Great looking table.  I am so jealous that you've already got your grill.  Latest prediction I have received is for November delivery at the earliest.  Wondering if @amusedtodeath and @Pequod will get theirs in time for Christmas. 

Is that foil that you have lined your grill with in the picture below?  If so, why have you done that?

22 hours ago, MacKenzie said:

 

Here are some shots showing the inside and the inside top. There is a ceramic tile in the bottom under the Konro.

 

 

[Steve M]

Nice job on the table! The konro looks interesting.

[MacKenzie]

Yes, that is a sheet of foil that I folder over and over to get some strength and it is just to calm the fire down after cooking. Trying to keep the oxygen out, it works better than I thought it would. 

[ckreef]

Great looking Kebabs. Last night I made some Tsukune Kebabs that were definitely too moist. The fire Gods were trying to grab them off the skewers and I had to break out a screen. I hate using the screens but didn't want to give up my dinner to the fire Gods. 

 

 

[MacKenzie]

I still have some of the meat mix left so I'm planning a do-over. 

[EGGARY]

20 hours ago, MacKenzie said:

Need to practice on this grill so thought I'd try some Persian Beef Koobideh Kebabs.

Halved the recipe and forgot to half the egg so the meat was a little too moist and when that happens the fire gods will reach up and grab whatever they can get. I lost one to the fire.

Plated.

 

There are many names for the Middle Eastern meat.  We usually have Lula, which is Armenian.  It's all good and tasty.

[MacKenzie]

Finished off the meat I had made for yesterday, still too moist even though I used some paper towel to try and dry up some of the moisture.

[EGGARY]

MacKenzie,

You could work for American Test Kitchen.  Your presentations of your cooks are that good.  Thanks for the inspirations.

[MacKenzie]

Thanks, EGGARY.  I'll see that you get the first cheque. 

[tony b]

Next time, add a bit of bread crumbs to help with the moisture. Won't affect the flavor much (provided you don't get carried away with them) and will add some more texture.

[MacKenzie]

Thanks, Tony.