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Just a week cook with these juicy burgers!! Envoyé de mon iPhone en utilisant Tapatalk

Reverse seared a SRF wagyu tritip for Easter today. Amy did most of the heavy lifting with all the sides and appetizers.

Thought I'd try a focassia pizza tonight pepperoni, anchovies and olives Outback Kamado Bar and Grill

When reading through the food lab (excellent book, btw). I was caught off guard by a recipie for lamb with anchovies, garlic and rosemary. I decided to try it kamado style over spring break, along with some board dressing (the best thing to ever happen to roasts in my opinion)

Can't wait - that lemon myrtle & pepperberry combo sounds amazing. Love the lemon myrtle that I got from Outback Pride.

Here is our smoked reverse sear Easter filet mignon...hummm. Happy Easter!! Envoyé de mon iPhone en utilisant Tapatalk

Very nice. What a feast!!

My signature BBQ pasta dish...Olive tree smoked Gioiaverde / Saccottini. Envoyé de mon iPhone en utilisant Tapatalk

Here we go . http://bushtuckerrecipes.com/pepperberry_recipes_17.html Outback Kamado Bar and Grill

You are right I thought it was 3:1 on the packaged stuff makes it a bit more mellow but with a hint .which is good .2:1 will bring out its true flavour I reckon could be totally wrong lol. If you liked the berry salt you will love the myrtle ,pepper this is bordering on 1:1 but not quite if you have tried a random generic lemon pepper seasoning from the spice section in the shop .this will blow it away awasome on fish and meat .plus wait to you try salt n berry squid .the possibilities are endless. Outback Kamado Bar and Grill

I too was thinking around 2:1. The pre packaged pepper salt seemed more like a 3:1 ratio. Lemon Myrtle pepper berry sound really good.

Beautiful cook!

Those look goooooood!

Now that is a fantastic loaded burger.

Ahh that's a tough one to see while one is hungry.. That bread/roll looks awesome! Good work..

Was thinking Himalayan or rock salt at a 2:1 ratio I still have a packet of my outback spirit which I like .but will experiment after that no use wasting good stuff .the extra thing I got with the pepperberry for you and Tony .I will tell you now because you might not be able to dicepher the label lol think lemon pepper .it's a mix of lemon myrtle and pepperberry. Very distctive taste had some on some lamb chops yum Outback Kamado Bar and Grill

Yea when my Australian tracking number says "in transit", basically already knew that since you told me you took it to the post office. LOL Interesting about Tony's package. My package should go, Tallahassee, Miami, Dubai, Perth and then bounce once or twice around Australia - LOL. There are one or two friends I'm going to make a small bag of Tasmanian Pepper Salt for. Everyone needs to experience Australian gold

A late evening grilled cheese sandwich on today's pumpkin sunflower sourdough bread made in the air fryer. 400F, 8 mins, flipped after 4 mins.

USPS Tracking is way more fun than Australian tracking. Got the new salt and pepper grinders poised and ready for action.

Love tri tip for entertaining. Looks like you can close to nailing it.

In my case with the friend's BGE, alcohol was involved.

I put this post here because the star of this dinner really was the air fryer baked potato. Oiled the potato and cooked it for 30 mins in the air fryer at 400F then flipped it over for 20 more mins. Removed the potato, mashed it and added some cheese, cayenne pepper and yogurt and put it back in the shell. Baked it for another 6 mins until the cheese on top started to brown. On the KK was bacon wrapped tenderloin. Plated with some of my peas. The potato shell was so crisp and tasted, the best I've had in a very long time.

Here you go my friend!, I dialled down on the cream and used 15%... Three Hots Horseradish Sauce Recipe from Steven Raichlen's Project Smoke This cream sauce owes its firepower to horseradish, mustard, and hot sauce. The whipped cream gives the sauce an airy consistency—you’ll like the way it melts into the hot meat. ½ cup mayonnaise, preferably Hellmann’s or Best Foods ½ cup prepared undrained horseradish or finely and freshly grated horseradish root 1 tablespoon Dijon mustard 1 teaspoon hot sauce (use your favorite; optional) 1 cup heavy (whipping) cream Coarse salt (sea or kosher) and freshly ground black pepper Step 1: Place the mayonnaise, horseradish, mustard, and hot sauce, if using, in a large bowl and whisk to mix. Step 2: Beat the cream to soft peaks in a chilled metal bowl using a stand or handheld mixer. Fold the whipped cream into the mayonnaise mixture. Gently stir in salt and pepper to taste. You can make and refrigerate the sauce up to an hour before serving. http://barbecuebible.com/recipe/three-hots-horseradish-sauce/