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The brisket turned out nicely, looking forward to this for lunches this week Sent from my iPhone using Tapatalk

I’m cooking a small bit of brisket flat today, ready for lunches this week. On the KK with some Jam wood for smoke, more pics to come as the cook progresses. Sent from my iPhone using Tapatalk

This sandwich has been a few weeks in the making. I started the kraut exactly a month ago today, inspired by a huge, overgrown beetroot from the allotment that needed to be processed into something good. I found a recipe with that used beet, cabbage, onion and green beans. The kraut has been sitting quietly in the corner of our dining room for the last month, fermenting away in this crock pot. I tasted it today and it was just right. A bright sour taste. Into jars and into the fridge. I have made salt beef a few times using this recipe: https://www.dailymail.co.uk/home/moslive/article-1359876/Salt-beef-You-make-dont-forget-tell-half.html I usually use rolled brisket but this time I bought a hind quarter of beef and so used a silverside instead. Less fat. I hope that won't mean less taste. The salt beef has been in the cure for a week and, usually, the next step requires me to boil it for about three hours. We are going out this evening and I wondered if I could cook the salt beef sous vide instead. I looked up a few recipes online and they ranged from 48 hrs to 3 days at 60C. Given I am due to be away for work and will return at about the 60 hr limit, this seemed ideal. Here is the beef vacuum packed: I have put the sous vide machine on my husband's work bench in the plant room. I have also told him it is meant to be there and I have not forgotten it.. All that remains is to make the rye bread for the sandwich of the year. The shaped loaves are just waiting to go in the KK. I am looking forward to this sandwich. A fair bit of effort but a lot cheaper than a ticket to New York.

Woke up in a daze at 4am this morning. My inner Q had taken hold .I forgot to take out the ribs I froze last week. Back to bed all good .gave them some more rub and ready to go on with some jam wood ..This is like clock work on Ora I ark it up to 400f remove grates throw on wood add lower grate foil then top grate and set vents always land on or near 250f and tweak .on it goes can't wait love my ribs. . Sent from my SM-T835 using Tapatalk

I gave it to my mates- his boat. He baked the two smaller ones with onions and lime and filleted the big snapper. Sorry, no pics. Sent from my iPhone using Tapatalk

Burger with the lot missed half the pics lol Sent from my SM-T835 using Tapatalk

Pork Ribs on the 32BB at 6 hrs and 250 degrees with a little pecan smoke. Black bean soup with poblano peppers and left over KK rotisserie chicken.

Good to see the beetroot in there Aussie. Sent from my iPhone using Tapatalk

Lasagne tonight. First time in the KK. On the plate. 1.5kg of beef with greens that had to be trimmed from the new vegepod. This thing is unreal. Possum proof, grub proof, no more pests eating my veges. This was after planting seeds 6 weeks ago. Sent from my iPhone using Tapatalk

Now you have to try some pinneapple and beetroot (pickled beets).it all blends in nicley .https://www.curiouscuisiniere.com/aussie-burger/ Sent from my SM-T835 using Tapatalk

I always enjoy adding an egg to a burger. Great call!

Yep! Very Tasty!

Herbie you have been eating well lately. Looks good. Sent from my iPhone using Tapatalk

Basher, I'd love to be eating a serving of that lasagna for my breakfast, but, alas I don't think there's much hope of that. Beautiful greens, too cold here at the moment but another few months and I hope to be doing the same. I see we have the Vegepod here too.

That's Awesome .some people down here complain about our international aid to other country's and have posted on social media saying when is the help coming our way .I hope this shuts them up the over welming responce from country's all over the world and donations has been 100%. Bloody fantastic .these fires have been bloody brutal .right of the Richter scale something we and the world has not seen . Sent from my SM-T835 using Tapatalk

I have been out of town on work and got in today and cooked a few chickens that I had brining. One chicken was bined in beer and salt and the other in jalapeño sauce and salt. The jalapeño bird was seasoned during the cook with Penzeys Adobo seasoning. The other with Penzeys Chicken Taco seasoning. Cooked at 400 degrees on the KK with some hickory wood chunks. The lid was opened only for the video. B5A6BFBE-BE3E-4753-9284-55C3F0082B57.MOV 686D4217-44E2-4CF8-9B42-8F43ECB0D398.MOV