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So whilst I was up at Gero I popped into the seafood co-op and got some Morton bay bugs and tiger prawns I thought I would marinate the prawns in some of thislook at them yummarinated and placed in the fridge.I got four bugs three where the same size pretty decent and one was awesome only need two for this cookcut the heads off and pulled out the goodnessthen butterflied themI got Ora up to 400 and made up a butter ginger mint sauce.the Tigers are readybasted the bugs with the butter sauceand on they goafter a few minutes I gave them a turnthen flipped them on their backsand gave them some more sauceready to go just close them up to keep warm whilst I throw on the tigerson go the tigerslooking goodand readyand plated with some salad and my new favorite backdrop lolcan never get enough bugs or tiger prawns they taste great especially on the grill Outback Kamado Bar and Grill

This is a pork tenderloin tapa that is loaded with flavor. The rub ingredients: The finishing sauce ingredients - honey, lemon juice, and garlic: Mixed up -- the garlic is finely grated: Chopped some fresh oregano for finishing as well: The victims. They yielded their silver skins with nary a whimper: Chunked up into small bites, and rubbed: KK lower grate, hot fire, and my favorite Weber grill pan made this quick work: Tossed with the finishing sauce and topped with fresh oregano. Super easy and super big flavors.

My head was a lot smaller then. Or my glasses were much larger. Hard to tell which. And I was a lot younger. Dirt poor. No KK.

Did a bit of a throwdown tonight. Wanted to try the new peach rub and sauce on some pork chops, so I decided to pair it up with my favorite cherry rub and sauce. Here's the setup. Onto the grill, direct heat with a chunk of apple wood (didn't want to bias the cook with either cherry or peach wood). At the end of the cook, I basted each side with their respective sauces (about 5 minutes on each side). And done. Plated with some SV mashed potatoes (Success - FINALLY!!) and roasted Brussels Sprouts w/a drizzle of good Balsamic. Cheap Trader Joes Syrah to go with. Money Shot. So, in the head to head, I'd give a very slight edge to the Peach rub/sauce combo over the Cherry. It wasn't a big difference, just tonight, I preferred the Peach. And, in the end, all I can say is - Damn, this is fun!!

When you serve prime rib roast for Christmas that was on the rare side of md rare what do you do for leftovers? Eat md rare ribeye steaks of course. Cut some nice 3/4" steaks. Salt and a little fresh cracked pepper. CI seared at 450* for 1 minute per side. Just enough to warm them up and turn them into a traditional md rare. Feta cheese crusted served with a strawberry salad and some leftover baby red potatoes. Damn this was just as good as Christmas dinner. The sad part about this situation - this was a better md rare leftover steak then the last time I ordered steak at a restaurant.

I have that problem solved. Unfortunately (for him) my son now has that problem - LOL

congrats on 25, may 25 more follow

A crash landing would have resulted in the worst stench you have ever smelled! My mother cremated a chicken once when she fell asleep on the couch with a chicken boiling on the stove. Water vanished and the chicken went up in smoke and out the open windows. The neighbors saw the smoke and smelled the stench and called the fire department and ran over to find my mom passed out from her daily meds and exhaustion. It took months to get the smell out of everything. The entire home had to be repainted and every fabric washed. The good thing about a BBQ is that the stench would have been outside

What a happy looking couple. Congratulations!

Congrats HalfSmoke

Awwwwww! Sent from my iPhone using Tapatalk

Beautiful pixs., thanks for posting. Happy Anniversary. Of coarse you realize that from now on I will always think of you as you were in that pixs.

Sorry about the fuzzy labels - I was using the camera phone. The cherry rub and sauce are Billy Bones Triple X. http://www.billybonesbbq.com/index-1.html Ckreef hit the nail on the head with the Welch's peach rub and I got the sauce on their website, too. I give them a @MacKenzie - 3 Small dice red potatoes (peeled) with 2 TB butter and seasonings in the SV bath @ 193F for about 90 minutes. I turned off the Anova around 75 minutes, but left the bag in the bath to stay warm while I cooked the chops. Hand mashed with some added sour cream, 1/2-n-1/2, and roasted garlic to the butter mix in the bag. Happy!! Next time, even more butter!

Eat my last leftover prime rib last night but it looked no way as nice as yours.

I would eat either one.

Congratulations.

Delicious looking turkey.

Fortunately we caught this really early in the cook. Was able to get it back in the basket. Another 30 minutes and it probably would have gone for a crash landing in the trash can.

If you mean, will it just fall off under running water - not really (unless you're like pressure washing it - LOL!) But, just a simple wipe with a wet sponge is all that's needed. No elbow grease at all. If you want to get into all those nooks and crannies, like the hole in the top of the allen screw, you might want to use an old toothbrush. My philosophy is, if it doesn't come into contact with the food, then I can let it slide. @Bruce Pearson - Yes, they do. Like you said, just loosen the allen screw and slide them to that notched out section of the rod near the end and off they come - easy, peasy!

FGTs look great, Charles! Wish that I had a plate full right now. Would give me a glimmer of hope that Spring really isn't 4 months away here.

I only know about the peach rub. Welch's Country Smokehouse - a local Macon butcher that makes and sells rubs and sauces. They have a web site you can order from. That is their Peach Brandy BBQ Rub. It's good stuff. I have some and I sent Aussie a bottle a while back.

Looks great.. We learned to get them birds in tight.. We already slung one in the fire. Lol

I will start this post again this morning, started it last night but could not get the pixs to upload even after several attempts. This is pure evil after all those holiday eats. I'm here all by myself. but not for long. I was given a salt plate for Xmas and I thought I'd give it a try to keep some fries warn while another batch was cooking. Heated the plate for 30 mins at 400F so it would be nice and warm. In the end I'm not sure it was worth it. Plated. and dressed. I was visiting a friend yesterday and we decided for lunch we'd have coffee and a plate of sweets, that was the total lunch.:) I better get back to my senses today.

Start with this and work your way back to the sweet spot: http://www.dcsharp.com/original-bob-kramer-meiji-kiritsuke/

ck, that is a nice looking plate.

If I'm not mistaken those clamps will slide off the basket there's a little notch in the end that you can slide them off then you could put them in a 5 gallon bucket of that solution

Hey, we broke freezing today - that should count for something, right?

Sure looks good.

We did exactly the same thing, although I used Dizzy Pig Bayouish to blacken ours.

So I went to Dee's parents for Christmas about a 5 hour drive away and thought I would show you all some pics Christmas day morning we went for a cruise so I took a few beach snapswent to the HMAS Sydney http://museum.wa.gov.au/explore/sydney/history-hmas-sydney memorial.home for Christmas lunch Dee's mum made a roast lamband plated lol.later on in the arvo Peter Dee's father and I went fishing for Taylorready to go and we are on.after an hour we caught enough Peter caught 6 and I got two.we got back home Pete has a great filleting station in the backyard.the clamp holds the fish steady.ready to cut the remander of the spine..and vacuum sealed.and put in the freezer don't get any fresher than that whilst I was in Gero I got some Morton bay bugs and some tiger prawns along with the Taylor fillets we threw them in an esky with ice and headed home the next morning .some great seafood cooks coming my way .it was a great way to spend Christmas day I hope you all had as much fun as Dee and I did Sent from my SM-P600 using Tapatalk

Used some whiskey barrel wood to smoke some cheese today, Gouda, Jalapeno Cheddar, and M Jack. Cheese after about 3 hours of smoking.

Thanks, Steve and just look at what I saw out the kitchen window as I was getting breakfast. Shots are not the sharpest due to wicked wind blowing the feeder around but you get the idea. This goldfinch has it's feathers are all fluffed up. It was an extra windy and cold morning, -34C. Now here comes a male pheasant for breakfast. On Wed. a friend and I were having coffee in the sunroom and 8 of these showed up at the cracked corn dish. What a fun watch, they are so beautiful.