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Outback kamado Bar and Grill

Did a packer brisket 16 pounds before trimming. Stuck the probe in the point wrapped in butcher paper at 160 degrees took off at 200 degrees point was great flat was good but a touch dry towards the end. Sent from my SAMSUNG-SM-G935A using Tapatalk

An almost perfect butt! The LAST tomato that I got off my plants before the frost hit. I just couldn't resist posting this!

In my post about the SRF gold grade ribcap I explained how high quality the meat was and how happy I was with their customer service (they sent me another one when the first came thawed, even after I told them I was still able to cook it. The second ribcap came fully frozen and I am waiting for a special occasion to cook it). With my initial order I also got a prime cowboy steak that I cooked this weekend. then I slow cooked this baby (just shy of 2 and three quarters of a pound) at 225 over some pecan till I got an IT of 125 then I seared it in ghee and topped it with a compound butter (it's dark so I didn't even bother taking on grill pictures this time. yeah- this turned out super well i highly recommend SRF and may have to make it a birthday tradition. (My parents are the ones who gave me the gift card in the first place)

I was so low on bacon that it ran out. It has been cured and washed. Now it is drying overnight in the fridge. Ready for the KK. On the grill to smoke for a few hours, grill is about 220F. The smoking wood is whiskey barrel. Smoked. Looks like candy. Sliced. All but one package is vacuumed sealed and in the freezer. The for a hot chocolate, especially this one. A friend gave me some chocolate curls and I used 3T in a cup of milk to make an awesome hot chocolate.

Looks amazing[emoji16] Sent from my SAMSUNG-SM-G935A using Tapatalk

amazing brisket, amazing board

erik, I see you will have lots of very fine eating from your brisket cook.

Season with your favorite rub add your veggies and 2 cans of progressive French onion soup and cook at 275 - 300 for about 4 hours until tender. Tastes great best I have ever had. Sent from my iPad using Tapatalk

@Bruce Pearson - did you get your Meater? Just stab that sucker in the breast and program the app and off to the races!

Bruce, I did a 20 lb turkey last year in a citrus brine, and I thought as well as my guests, that it was real good. I think your speaking of a hotel turkey when you mention turkey breast, meaning the rib cage, white meat only. The flavor imparts a light citrus taste and if your interested a google search of citrus brine turkey will start you off. Then again, they're all good, variety is the spice of life. 165 temp as Robert mentioned were serve you well

Bruce, don't forget the pixs.

They don’t take long, a breast at roughly 300° shouldn’t take more than a couple of hours. You’re looking for a 160°-165° internal, pull, and let rest. As far as brine, the flavor I’ve enjoyed most is bourbon. I do a simple salt and bourbon brine overnight, and then season as you care to. Good luck! I think you’ll like it. Sent from my iPad using Tapatalk

Uncle, Uncle, Uncle! Today's lunch - Perfect Butt sandwich! I even threw in the zip bag, just for MacKenzie -

Looking delicious Aussie. I think you are a ribomatic lol

Well, from the pictures, I can certainly understand why!

Wow nice looking cook, bet everybody enjoyed that !

Can you reveal your recipe? It looks amazing! Sent from my iPhone using Tapatalk

That time of year, and that looks inviting. Delish! Can I ask about the SS basket and chicken wings.? Do you have better luck with the skins browning and not sticking because they look amazing ? Thanks