Basher Posted October 4, 2019 Author Report Share Posted October 4, 2019 You are bang on Mac. Small moments when I thought about starting the chainsaw to take a fence post out and thinking, oh well, I'll just fix it later! The fork lift struggled to hold its position on the slope to lower the KK. It kept skidding backwards and needed to use the crate grounded to help brake, then the slope angle wouldn't allow him to set it and back out without tipping the KK. We had to pull two gates off their hinges. The ply bowed, wobbled and creaked under the weight. My mate in the photo couldn't believe we placed it on the deck without incident. He will be talking about this event for years and knows I've been smitten on the KK's for a long time. All part of a fun journey. Now I have to practice producing some good food. Queens birthday long weekend here so I'll line up a burn in and maybe roast some lamb on the way through. Also, grand final NRL this weekend with the Raiders playing the Roosters and we have a German exchange student arriving on Sunday...... Action packed. 3 Quote Link to comment Share on other sites More sharing options...
Jon B. Posted October 4, 2019 Report Share Posted October 4, 2019 6 hours ago, Basher said: Finally over dodgy ramps on a dodgy pellet jack. Sent from my iPhone using Tapatalk Love the "support log" under the plywood. Where there is a will.....there is a way!!!!!!! 3 Quote Link to comment Share on other sites More sharing options...
tekobo Posted October 4, 2019 Report Share Posted October 4, 2019 Congratulations!! How does it feel to finally have your very own KK? To have and to hold, from this day forward. 1 1 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted October 4, 2019 Report Share Posted October 4, 2019 Lots to celebrate with your first cooks. 1 Quote Link to comment Share on other sites More sharing options...
Basher Posted October 4, 2019 Author Report Share Posted October 4, 2019 Love the "support log" under the plywood. Where there is a will.....there is a way!!!!!!! That “just in case” log was needed as the ply bowed. I could feel it under foot.Tekobo these kk’s in real life look too pretty to light a fire in it. I’ll just gaze at it for a little longer before burning in with some Chook thighs today, and my mates home grown lamb shoulder tomorrow.Sent from my iPhone using Tapatalk 1 Quote Link to comment Share on other sites More sharing options...
Basher Posted October 5, 2019 Author Report Share Posted October 5, 2019 I can’t stop staring at it!!Sent from my iPhone using Tapatalk 6 Quote Link to comment Share on other sites More sharing options...
Pequod Posted October 28, 2019 Report Share Posted October 28, 2019 (edited) On 10/4/2019 at 2:57 PM, Basher said: That “just in case” log was needed as the ply bowed. I could feel it under foot. Tekobo these kk’s in real life look too pretty to light a fire in it. I’ll just gaze at it for a little longer before burning in with some Chook thighs today, and my mates home grown lamb shoulder tomorrow. Sent from my iPhone using Tapatalk So how does a pro (i.e. Aussie) prepare lamb shoulder? Edited October 28, 2019 by Pequod Quote Link to comment Share on other sites More sharing options...
Basher Posted October 28, 2019 Author Report Share Posted October 28, 2019 Minimal trimming Pequod. I sliced lines around the leg- shoulder will be the same, then rubbed with salt and favourite spices. With lamb there is always cumin and rosemary in the rub. 6 Quote Link to comment Share on other sites More sharing options...
Aussie Ora Posted November 8, 2019 Report Share Posted November 8, 2019 Love the pebbles am I seeing two temp prob plugs Minimal trimming Pequod. I sliced lines around the leg- shoulder will be the same, then rubbed with salt and favourite spices. With lamb there is always cumin and rosemary in the rub. Sent from my SM-T835 using Tapatalk Quote Link to comment Share on other sites More sharing options...
Tyrus Posted November 8, 2019 Report Share Posted November 8, 2019 Nice lookin cook Basher. I noticed that you did a fine job on slicing to open up the leg for extra penetration for your spice, looks well to display if only for the picture and then...all gone. The inside color of your refractory is a tan, I could be mistaken and that may have been caused by the coal and wood chips you use but it is unusual. I do believe mine was a clean white presentation so maybe Dennis is using a different supplier or someone slipped in some dye. ANYHOW it won't stay that purdy much longer. Looks like your enjoying the new toy 1 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted November 8, 2019 Report Share Posted November 8, 2019 Basher, that is indeed a very tasty looking cook. Quote Link to comment Share on other sites More sharing options...
Basher Posted November 9, 2019 Author Report Share Posted November 9, 2019 Yep, two plugs and yep, we will watch the insides darken up.The spit roasting is a lot of fun.Pretty comfortable now with the settings to hover around 180c for roasting. I’ll start lining up some lower temp cooks shortly.Sent from my iPhone using Tapatalk 1 Quote Link to comment Share on other sites More sharing options...
Basher Posted March 13, 2020 Author Report Share Posted March 13, 2020 Troble your timing has been far better than mine.4 months ago when my KK arrived I was gong to have my yard ready!Here is where I’m up to.The pour went down today, second pour Saturday week to set the steps and fill block work. Block work is set this coming week.This job keeps getting bigger.That’s 13m3 of concrete into a small city back yard.Sent from my iPhone using Tapatalk 6 Quote Link to comment Share on other sites More sharing options...
Troble Posted March 13, 2020 Report Share Posted March 13, 2020 16 hours ago, Basher said: Troble your timing has been far better than mine. 4 months ago when my KK arrived I was gong to have my yard ready! Here is where I’m up to. The pour went down today, second pour Saturday week to set the steps and fill block work. Block work is set this coming week. This job keeps getting bigger. That’s 13m3 of concrete into a small city back yard. Sent from my iPhone using Tapatalk That’s a lot of concrete but at least you’re progressing. It looks great! 1 Quote Link to comment Share on other sites More sharing options...
Basher Posted March 20, 2020 Author Report Share Posted March 20, 2020 Just an update From this. To the blockies in today. And from the other direction. Sorry if this bores you. Steps poured on Monday- found some stones with fossilised ferns for the steps. Chippies start also on Monday. Stone mason starts Tuesday. Sent from my iPhone using Tapatalk 6 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted March 20, 2020 Report Share Posted March 20, 2020 Basher, I am following your project with great interest and loving it. 2 Quote Link to comment Share on other sites More sharing options...
Jon B. Posted March 20, 2020 Report Share Posted March 20, 2020 Keep those pictures coming!!!! Looking good............................... 1 Quote Link to comment Share on other sites More sharing options...
Tyrus Posted March 20, 2020 Report Share Posted March 20, 2020 The neighbors must love you Basher, the property values are soaring. 1 Quote Link to comment Share on other sites More sharing options...
Steve M Posted March 20, 2020 Report Share Posted March 20, 2020 I love seeing an oasis being built. 1 Quote Link to comment Share on other sites More sharing options...
Basher Posted March 20, 2020 Author Report Share Posted March 20, 2020 Haha, thanks all.The neighbours are fabulous.Young couple renting next door and grant us access across their property to get into our back yard.Their oldest boy Fin watches the comings and goings from 6am.Puts his boots on and want to help the tradies.Great tradies who are happy to indulge the young fella.Sent from my iPhone using Tapatalk 6 Quote Link to comment Share on other sites More sharing options...
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