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@tony b I love the fact that your place settings always have a nicely poured glass of wine in the shot. Very restrained. I always seem to have a bottle right next to my glass. Maybe that is where I am going wrong!!!

Sounds perfect to me!!! Guessing Tony has his bottle just out of camera view .

So, I have been waiting for some months now for some more funky old cow. I finally got a message last week, offering me some strip loins and a rump on the bone. I replied, yes, yes please! Feeling a little overwhelmed now that it has all arrived. 27kg of sirloin steak and a whole rump. What can I say? Wow.

woohoo. I am so happy. So cool that you are colonising America for us, one suya stick at a time!!!

My last suya cook was highlighted in the monthly Amazing Ribs "Hot From The Pit" newsletter. The word is out...and now folks over at AR are learning about suya too!

Heavens, no! I want the kids there to witness the look on her face...and for my protection!

Well I have gotten the email that my Konro is on the way! Wife is getting an awesome and unexpected Christmas gift!

We are just finishing up our third snow storm for Nov. There are hundreds of thousands of people without power. Fortunately mine is still on although the internet was out for a while. After doing my snow clearing duties I decided to try my hand at Alton Brown's dinner rolls. Made a few Parker House rolls and I need more practice on these. Just out of the oven. Parker House Rolls

Sounds like a load of bull to me

Nice T-bones, Aussie. Well to celebrate us "dodging a bullet" (the predicted heavy winter storm of up to 10" of snow missing us completely), tossed on a couple of chicken thighs last night for dinner. Plated up with some mixed rices and Mexican street corn.

I will update this thread with my experiences on the sous vide re-heat. Here is one of the sliced packages. I've done this on a much smaller scale with good results to date. Going big does pose some challenges that will need to be overcome, but I'm confident this will work out.

Had a slice of rotisserie pork loin for dinner, with garlic creamed potatoes, and real baby carrots.

OK, So the first cook went off effortlessly on 4 packers, I did a heavy trim to reduce the rendering, as 4 packers un-trimmed could create a lake in my charcoal basket. seasoned and cooled in the fridge. Next was to get the cook set up, so I used about 15 lbs of coco charcoal in the center of the charcoal basket, installed two heat deflectors over the heat source, then two large disposable aluminum roasting pans to catch drippings. I lit the charcoal and installed the main grate, temp probes and DigiQ wifi. heat soaked to 240 degrees then added the meat directly over the roasting pans with good spacing for air flow. things progressed, but very wet and cool all day. and then, the stall..... decided not to wrap as with all the rain, humidity was 100% I feel that the results (about 11 hours later) were acceptable. I am working on a job for a large group, so i have a few more of these cooks to do over the coming days so as I learn more, I will post those findings as well. Here is one of the briskets from this cook prior to wrapping and resting. A 'Huge Thank You' to all who contributed via comment and encouragement to this thread. I'm pretty sure I could cook six briskets at once, but I think 4 is optimal.

If you set your grill up at the start with good charcoal placement .you will have no billowing smoke .It's all about air flow .compact charcoal will smoke evenly placed charcoal will bring out the thin blue Outback Kamado Bar and Grill

I got the first straight rod where I screw in the tip to piece the meat then just unscrew it to slot In Outback Kamado Bar and Grill

Imagine the rump caps off this fella....or the ribs

Yippee! My Konro arrived pretty fast once that email came through. Your wife is going to get such a lovely surprise. Will you let her unwrap it and try it out before Christmas?

Fantastic Mac. Pre-loading rolls with butter. I love it.

It's crossed my mind. Have been searching my memory for any brisket pranks I may have played in my past. Clear so far...

Karma???

Wow! Huge cow, when I looked at the picture on the video I thought all those other cows were calves LOL.

That seems like a nice dream though.

Use a foil pouch. a cast iron pot or smoke generator.. this will help burn off the first thick grey yellow, wood alcohol smoke that is also bitter and acrid.. The secondary vapor that has the best/cleanest flavor is very translucent and won't be seen..

Aussie, your dinner looks soooooo delicious.