Some ASH in the kitchen...

Andy the Aussie

Andy the Aussie

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...so all this wild talk of ASH here and a yearning for red meat saw me pottering in the kitchen and standing in front of the BBQ today...

Diced some spuds....



Dropped a (Moroccan)marinated boned lamb leg on the hot plate...



Seared and sealed it then shut the lid ... once it was about 10 mins from done I dropped the diced spuds into the wok on the side burner, added some olive oil, rosemary and celery salt...



Once it was done I allowed it to "rest" for a little....not sure how restful it would be with that ASH hover around you though....



And using "Dexter" for inspiration... reduced it to components....




Mmmmmmmm..... it was all delicious I must say. Lamb was cooked a little more than I generally like but it was not cremated either... ;)

That is my first ever ASH and still one of my most used... :) Funny thing about this is as while I was sitting there watching over the BBQ I was e-mailing with Garth about serious ASH matters.... ;) :D
 
Andy the Aussie said:
That is my first ever ASH and still one of my most used... :) Funny thing about this is as while I was sitting there watching over the BBQ I was e-mailing with Garth about serious ASH matters.... ;) :D
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Don't you dare tease us Andy..... What "serious ASH matters" were you discussing??????
 
Andy we always love you pics. I will be over for some of that lamb in a few minutes.
 
Andy -- well done mate -- you sure showed that ASH some love. Did you use the Fatty?
 
:thumbup:Looks delicious! Never thought of the ASH as a chef's knife before. :)
 
Fatty with non-magnum scales--slender in hand but bomb-proof. I like that knife. :thumbup:

The lamb looks incredible--not your ordinary meat-and-potatoes, mate. A grill master AND an ASH man? My hero. :)
 
Noxious Fumes said:
Don't you dare tease us Andy..... What "serious ASH matters" were you discussing??????
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..... allow me to put my work hat on for a moment... "I am sorry but I cannot provide any comment on that matter at this time, thank you" ... ;)

Rob_Mob said:
Andy -- well done mate -- you sure showed that ASH some love. Did you use the Fatty?
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.... yes mate as Will notes, it is a .32 with standard grips... very first one I laid hands on... like a gateway drug really..... ;)

gusbuster said:
:thumbup:Looks delicious! Never thought of the ASH as a chef's knife before. :)
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.... it works really well, that one has had some love on the edge here in the workshop and slices waaaaay better than you would expect !! Then, I also use my Scrapper 1311 to slice up whole beef fillets ;)

 
Andy, why is it every time you post kitchen pictures I end up drooling on my keyboard? That lamb and potatoes looks delicious!
 
After seeing this thread, I was inspired to use one for chicken prep.
 

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Guys I've got a thread called Food prep EDC blades, check it out it's just the place for this ASH vs Lamb goodness!
All makers and blades welcome...but we all know we want to see the Bussekin.
 
After seeing this thread, I was inspired to use one for chicken prep.
Attached Thumbnails



Great Looking Food, Drink, and Smoke!.. Oh did I say, ASH-1 too...
 
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