Paul Posted April 4, 2017 Report Share Posted April 4, 2017 (edited) I picked up a 10 pound brisket (smallest I could find at Costco) and smoked for 12 hours at 225*. Awful pics I really need to buy a camera. Cleaned and ready for trimming Seasoned with S&P On Bob at 5:00 AM (really bad outdoor lighting) And the finished product Needless to say a 10 pounder is about the limit (real estate limitations) for a 16" TT The point was really good. The flat is always a little dryer so I gave that away. It ate well! Edited April 4, 2017 by Paul 6 Quote Link to comment Share on other sites More sharing options...
Aussie Ora Posted April 4, 2017 Report Share Posted April 4, 2017 Looks good to meOutback Kamado Bar and Grill Quote Link to comment Share on other sites More sharing options...
Aussie Ora Posted April 4, 2017 Report Share Posted April 4, 2017 Just a quick rump sear for dinner love how quick Ora heats up Outback Kamado Bar and Grill 1 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted April 4, 2017 Report Share Posted April 4, 2017 Looking moist and tasty, Aussie.:) 1 Quote Link to comment Share on other sites More sharing options...
Aussie Ora Posted April 4, 2017 Report Share Posted April 4, 2017 Salad and platedOutback Kamado Bar and Grill 2 Quote Link to comment Share on other sites More sharing options...
tony b Posted April 4, 2017 Report Share Posted April 4, 2017 If you think the flat was a tad too dry, there's always burnt ends (aka Meat Candy)! It wouldn't be an Aussie dinner without Dee's salad! 2 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted April 5, 2017 Report Share Posted April 5, 2017 Roasted some sunflower seeds today to add to the already roasted pumpkin seeds to make some sour dough bread. Can't wait to cut it. The crumb- 5 Quote Link to comment Share on other sites More sharing options...
Paul Posted April 5, 2017 Report Share Posted April 5, 2017 Very nice! Quote Link to comment Share on other sites More sharing options...
tony b Posted April 5, 2017 Report Share Posted April 5, 2017 I've run out of superlatives to describe your cooking, MacKenzie. Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted April 5, 2017 Report Share Posted April 5, 2017 (edited) Thanks guys. Tony, I don't mind repeats. I gave half the loaf to the woman that I get my farm fresh eggs from and I just received a call from her. Seems her family liked that bread and wonder if I would teach her how to do it. Sounds like fun to me. Edited April 5, 2017 by MacKenzie 1 Quote Link to comment Share on other sites More sharing options...
CeramicChef Posted April 6, 2017 Report Share Posted April 6, 2017 @MacKenzie - once again I'm left speechless. KUDOS! Quote Link to comment Share on other sites More sharing options...
Aussie Ora Posted April 6, 2017 Report Share Posted April 6, 2017 Thought I would try out my new 10 kg motor I had to unscrew the front plate for it to fit the socket is not as deep as the other one .chicken thighs with John Henry's summer peachreally like this can't wait to try it on some pork ribsOutback Kamado Bar and Grill 1 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted April 6, 2017 Report Share Posted April 6, 2017 Aussie, I know you didn't invite me for dinner but I'm on the way. Next time you might think twice before posting such a tempting pix. 1 Quote Link to comment Share on other sites More sharing options...
CeramicChef Posted April 6, 2017 Report Share Posted April 6, 2017 @Aussie Ora - that dadgummed sure and certain ain't BBQed Vegimite! Congrats on a beautiful cook! 1 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted April 6, 2017 Report Share Posted April 6, 2017 The end of my donair meat, guess I'll have to make another batch. This was too good to keep to myself so I thought I'd share it with you all. 2 Quote Link to comment Share on other sites More sharing options...
Aussie Ora Posted April 8, 2017 Report Share Posted April 8, 2017 On the guru I often seen bosco rave on about his pork ribs using John Henry's peach rub smoked over peach and thought that sounds kewl (bit of southern Georgia spelling there lol )well its on the smell is divine I used this on my chook thighs the other day tasted pretty good even the next day for lunch can't wait to try the ribs Outback Kamado Bar and Grill 2 Quote Link to comment Share on other sites More sharing options...
Aussie Ora Posted April 8, 2017 Report Share Posted April 8, 2017 Sneak peak dee and I loved Arron Franklins potato salad and slaw from his book but dee came up with a combo with the same ingredients except the potato in her salad she has done well tastes bloody awesome Outback Kamado Bar and Grill 4 Quote Link to comment Share on other sites More sharing options...
Bruce Pearson Posted April 8, 2017 Report Share Posted April 8, 2017 Ribs look tasty and potato salad yum I haven't had any potato salad in a long time Quote Link to comment Share on other sites More sharing options...
Pequod Posted April 8, 2017 Report Share Posted April 8, 2017 (edited) An oven pizza using Forkish's overnight levain pizza dough and his pizza steel + broiler method. Mushrooms, artichoke hearts, fresh mozzarella, and prosciutto. Outstanding. Edited April 8, 2017 by HalfSmoke 6 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted April 9, 2017 Report Share Posted April 9, 2017 Another delicious pizza. 1 Quote Link to comment Share on other sites More sharing options...
