I've done a smaller Kiwami - it was fantastic, my daughter said it was my best one yet
There's your answer really.....keep the birthday girl happy.... 
Posts by gourmetgalaxy
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Nothing new but it's Sunday & that means Smoked Salmon again today.
More for me this time seeing I have to watch the red meat intake for a while.....
.Also nice to catch up with Gumb yesterday....
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Flying solo ATM....Chicken Maryland & last of my home grown Zucs.
Done in the Asmoke 300 @176c for an internal of 76c.
Chicken rubbed with Meat Graffiti's Chilli Chipotle....
....just a pity they find the need to use MSG IMO. -
Well well well......went to do the swap over yesterday & for a "party" that William invited me to attend as well on the day.......and before long I found myself being held hostage & placed almost in charge of the days cook......hahaha!
Very interesting day that will be best discussed further over a few beers I do think.
Lovely people & very inviting & I hope they do well.....the warehouse sure is loaded after their Friday container.
Anyhows I have just finished putting my new one together and discovered that some Updates that will feature on a later to be released model that I was lucky enough to eyeball, have actually been included in my swap over one.
.The ones worth noting are.....
The extra support for the lid.
The change of the probe....better idea I think.
The probe cover now only has one screw at the top.....means much easier to access it to clean IMO.
The hook holding the grease bucket has been widened........this feature has been even better updated on the sneak peak I saw.
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There is a little tender muscle buried in there as well
Is it attached next to the Oyster Blade??.....could be what I know as the "Roll Of Blade" maybe.
Not sure of the muscle name though.......remember I was a butcher when all we did with lamb flaps was sausage mince or throw them out......and all we did with our briskets was roll them for "rolled corned beef".....can we get a picture Bilda ?
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Yes you can do low and slow.
If you have the Oyster....treat it exactly like a brisket.......you will thank me later....lol.
For a full blade you can also do low n slow.....not a great cut to roast like a normal roast though.
Check this out Bilda ......Z Grilling with Mick - Troy's Pulled Bolar Blade Beef - YouTube
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Picking up the new unit on Saturday......
.See the Australian website is up now...... asmoke-au
There was an offer of 25% off by using code AUS25 at checkout for the first 100.....seems to be still available on the website at checkout!
Makes for some bloody ripper deals if you missed out & are pondering.
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we pay a lot more than that down here. Closer to $35-$40 a kg
One BIG reason I try & bulk buy when possible.
Jimmy70 is on the money & in some outlets even up to $45.00kg.
I paid $20.00 kg for my last buy!
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Welcome to SF&F MikesKamadoJourney .....
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Welcome danpez ....you will like it here.....
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Visitors yesterday so a big cook up using the Aldi/Hark gasser, The Z Grill & the Masterbuilt 560.
Big day = Big clean up...
In the gasser some chicken snags , pork snags & cheese/ jalapenos.
In the Z Grill we had Honey Mustard Pork tenderloins & Potato bake.
And the Masterbuilt took care of some Roast Spuds, Honey Soy Chicken wings & some red hot ones.
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What temps did you get with them?
Struggled to get to 100c from memory....the smoke was so over bearing for the both of us that tried these pellets we had to pull the plug......Nothing wrong with the smell.....A sweet & nutty aroma was the consensus.
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maybe a few tweaks.
Yeah RiffRaff .....I have tweaked my rub a little.......and I am not as smart as you though.......I use a commercial cure for my Corned Beef.
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Thanks to GourmetGalaxy for the intro to his supplier of these units
Glad to hear that Mick was able to help you out Beachbums.
He is that kinda guy! -
Thanks to the man & Mrs. Dwayne for hand picking this bunch out for me.
Bloody great service to boot.
Thanks Dwayne ....
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Nothing to fancy.....some baked Salmon & spuds in the Z grill 700e.
Salmon rubbed with my own concoction.
Cooked at 190c for an internal of 63c.
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Where did you get them?
Direct from the Coffee guy who is producing them......Sth Clayton.
I have ample here if you want some Kookabanus
I applauded the manufacture for thinking of unique things to try with cooking!
I do like the idea too Bentley Meredith ......he has put some work into producing these....lets hope he can improve on the quality.
Since it is not wood, it would not be BBQ in my book
LOL....someone did refer to them as pellets for Vegans!!
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Piece of Pork Belly I rolled, rubbed the inside with my own pork rub.
Done in the Masterbuilt 560 on the rotti.
.Crackling came up fantastic.
