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AntinOz

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Everything posted by AntinOz

  1. Well only a day early (father's day is in September down under) and my wife gave me a lovely new 18cm Santoku knife: It has a lovely Damascus blade, that you can't really see in the previous pic: Now I am going to have to learn how to sharpen and maintain it, and maybe add some of it's siblings down the line.
  2. I grew up eating apple and rhubarb crumble, always took it for granted. This looks like a lovely twist, never tried it with strawberry.
  3. Damn you all, I now have a craving for pizza!! Been wanting to play with different dough recipes so may have a play this weekend.
  4. Just about every BBQ forum seems to use F predominantly. I have tried to develop the habit of using 'C' or 'F' in my posts as I find I flip between the two, but only with the BBQ.
  5. Are you cooking to temperature or time?
  6. I use exactly that setup quite often. 350 - 400F, dough appropriate for that temp (although my wife often makes the dough). Around 8 mins per pizza. Just remember to let everything heat soak first. My biggest mistake is throwing the first pizza on too soon. Also, allow the stone to recover between each pizza when doing multiples.
  7. Wow, first time I have been on here in a while so sorry for the late reply. Life has been getting in the way lately. All of my issues with the SF are sorted and it regularly maintains my Akorn for anything from a three-five hour rib cook through to a stupidly long brisket cook. I run mine of a 20,000MAh battery which is more than adequate for any of the long cooks I have done. After the DOA fan, and the new probes I can't fault the unit. The only time I have issues now are if my WIFI drops out, and it still cooks, I just can't monitor it. My router is on one side of the house and I cook outside on the other side. My latest router upgrade seems to be much more stable for this. Whereabouts in NZ are you? I imagine after-sales support will be easier with only a two-three hour time difference if something does come up (I'm an ex-pat from way down south).
  8. I love lamb shanks and will definitely give this a try as it looks amazing. What's that white stuff all over the ground in your pics?
  9. I use the SmartFire https://smartfirebbq.com and love it. It hasn't been without issues. They got a bad batch of probes from their supplier and mine arrived with a DOA fan. Fault was diagnosed and a new fan sent out on the same day. Probes have been replaced and unit is working brilliantly. It does help that I can track the manufacturer down at our local bbq competitions if necessary.
  10. Does that include chasing the redback off my Akorn, as I had to last Monday night before pizza.
  11. Hopefully the weather is a little more stable next week for you to try out your new KJ!
  12. Leg of lamb and possibly use it to glaze the ham for Boxing Day.
  13. damn, all I need out of those is the mincer... my last hand one broke!
  14. Nice looking steak! What ever compelled you to move from Sydney to Canberra?
  15. Also, if you want to make life easier for yourself, get a thermometer with a probe you can leave in. Then you don't have to guess when to pull the breast. Something like the Thermoworks Smoke or Maverick ET-733. edit: I use my maverick, but still test with a thermapen as I have been known to place the probes wrong on the Maverick. It just helps me know when to check.
  16. Pretty sure he's talking about the OP
  17. We call then cutlets here, and yum your's look delicious. Try rosemary and mint with lamb, goes fantastic! Good to see you supporting the NZ economy as well!
  18. Yup, four USB-C ports and a headphone jack, my previous Air had better connectivity than this. Being a Unix geek, the Mac feels more natural than any Windows machine ever did.
  19. Hello from my 13" MBP to your 13" MBP, although at work I have a docking station and a 24" monitor... which just makes the 13" look even smaller. When you find something useful to do with the Touch Bar let me know! Oh, and there is heaps of space on my 500GB SSD (work pays for it).
  20. That looks delicious. Reminds me I have a brisket in the freezer that might have to go on this weekend.
  21. Happy to hear that everyone is ok. Property can be replaced, people can't.
  22. I start pretty much every cook with the firebox completely full. Controlling the airflow determines how much will be burnt in any particular cook. If your temp is staying stable around 225 and the meat is cooking fast then the fault is not with your fire. Can you calibrate your thermometer to check it (ice bath and boiling water, 0C - 100C, so much easier than F). How are you determining "doneness" on your meat? Internal probe?
  23. At least it will leave a cool scar, oh and your gearsticks are on the right. I was driving a manual when I smashed my left hand and our gearsticks are on the left!
  24. I destroyed a finger years ago (left ring ringer), lot's of physio and two operations later and it's mostly useable. Biggest issue I had was not exercising the rest of the hand while the finger was immobilised. Made the recovery even harder and more painful.
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