Assad Posted February 11, 2018 Report Share Posted February 11, 2018 Pulled pork (8 hours at 220) + home made brioche buns 7 Quote Link to comment Share on other sites More sharing options...
Bruce Pearson Posted February 11, 2018 Report Share Posted February 11, 2018 Another great looking and tasty meal Mac yum yum yum 1 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted February 11, 2018 Report Share Posted February 11, 2018 (edited) Two tasty looking pizzas, Assad.:) You are giving me ideas.:) Your pulled pork sandwich looks super tasty.:) Awesome bun. Edited February 11, 2018 by MacKenzie Quote Link to comment Share on other sites More sharing options...
Eddie mac Posted February 11, 2018 Report Share Posted February 11, 2018 10 hours ago, Assad said: Pulled pork (8 hours at 220) + home made brioche buns Awesome looking I am sure awesome tasting Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted February 20, 2018 Report Share Posted February 20, 2018 (edited) A quick little cook today because I was making bread at the same time. This loaf did sing to me. Go Canada Go. Sweet potato fries and a grilled smoked meat sandwich. The meat is from a batch that I made in Nov. Edited February 20, 2018 by MacKenzie 2 Quote Link to comment Share on other sites More sharing options...
tony b Posted February 20, 2018 Report Share Posted February 20, 2018 Great sammie, MacKenzie. Getting caught up from the chaos of having my PC go wonky last week. Did manage to get in a nice cook on Sunday to take advantage of the almost warm weather. Thawed out some veal short ribs that I'd scored during a sale on D'Artagnan a while back that were taking up space in the freezer. Rubbed with yellow mustard and each rack got a different dry rub. Just for grins. Onto the KK at 250F, indirect, with smoker pot of post oak, pecan and apple chunks. Pulled at IT of 190F. Plated with black garlic mashed potatoes (sous vide) and some coconut curry green beans. Favorite was the Plow Boys Bovine Bold. (sorry for the misoriented pics - I'm blaming this silly PC! And the uploads are taking for-ev-er!) 4 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted February 20, 2018 Report Share Posted February 20, 2018 Tony, what a beautiful cook, those ribs look awesome, beautiful colour and taste to match I'm sure. Quote Link to comment Share on other sites More sharing options...
Tyrus Posted February 20, 2018 Report Share Posted February 20, 2018 Nice amber color with mahogany notes oooooooooooooo if I could steal your plate I would. 1 Quote Link to comment Share on other sites More sharing options...
Aussie Ora Posted February 21, 2018 Report Share Posted February 21, 2018 Used the Jr for this one .Dee came home with these . decided to amp them up..looking good. decided on some thousand dollar lol airfried chips melted some wagu fat with some truffle butter and finished them of with a sprinkle of truffle salt yum..and plated ..the chips were over the top tasty .the pork was over the top spicy lol but I got through it.Outback kamado Bar and Grill 4 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted February 21, 2018 Report Share Posted February 21, 2018 Aussie, that dinner looks and sounds like a winner. 1 Quote Link to comment Share on other sites More sharing options...
Tyrus Posted February 21, 2018 Report Share Posted February 21, 2018 Looks tasty, nice grill marks. 1 Quote Link to comment Share on other sites More sharing options...
tony b Posted February 21, 2018 Report Share Posted February 21, 2018 Way to hang in there, Aussie! I'll turn you into a "Chilehead" yet! 1 Quote Link to comment Share on other sites More sharing options...
tony b Posted February 21, 2018 Report Share Posted February 21, 2018 Thanks for the compliments. That was a lot of ribs. Been using up leftovers for the last 2 days and still have some left! Yesterday shaved off the meat into a mushroom and cheese omelet and today was a shaved beef and cheddar sandwich. Gotta come up with another idea to use up that last piece?? 1 Quote Link to comment Share on other sites More sharing options...
Bruce Pearson Posted February 21, 2018 Report Share Posted February 21, 2018 Aussie nice cook those veggies look delicious too 1 Quote Link to comment Share on other sites More sharing options...
Aussie Ora Posted February 22, 2018 Report Share Posted February 22, 2018 Way to hang in there, Aussie! I'll turn you into a "Chilehead" yet! Slowly the taste buds are enjoing. LolOutback kamado Bar and Grill Quote Link to comment Share on other sites More sharing options...
tony b Posted February 22, 2018 Report Share Posted February 22, 2018 There's no going back now! 1 Quote Link to comment Share on other sites More sharing options...
Aussie Ora Posted February 24, 2018 Report Share Posted February 24, 2018 Pig dogs for dinner with some pitmaster sauce from tony. b.gave them some happy nacy..looking good ..got some onion going..buttered the buns..on goes the snag and onion..then the sauce..yum..the sauce tasted teriffic. Cheers tony. b. The snags have inspired me for the Guru salad challange. Which I'm doing this arvo. Outback kamado Bar and Grill 3 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted February 24, 2018 Report Share Posted February 24, 2018 Aussie, that looks really delicious. 1 Quote Link to comment Share on other sites More sharing options...
Tyrus Posted February 24, 2018 Report Share Posted February 24, 2018 Looks yum but no toasted buns 1 Quote Link to comment Share on other sites More sharing options...
Aussie Ora Posted February 24, 2018 Report Share Posted February 24, 2018 Aussie, that looks really delicious. Cheers MacOutback kamado Bar and Grill Quote Link to comment Share on other sites More sharing options...
