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Another miserable day here in Perth. This Pichana rotisserie cook certainly lifted the mood! Sent from my iPhone using Tapatalk

https://www.google.com/url?sa=t&source=web&rct=j&url=https://www.oliviascuisine.com/traditional-brigadeiros/&ved=2ahUKEwiRvKKdpJ_rAhUIWX0KHZDQDhwQFjARegQIBBAB&usg=AOvVaw2N4MEUkeqQvP18qkf_tntg. I added a bit extra .these are so awesome. ... Sent from my SM-T835 using Tapatalk

Love pichana. I did a Trader Joe's lemon rosemary road kill chicken, with what might be the last of the local corn for the year after the big storm. 😢 Main grate, direct, peach wood at 325F for the first 30 minutes, flipped to skin side down and ramped up to 400F. Plated with roasted garlic couscous and a nice salad. Good to have fresh produce again!

Sorry, upside down. The darker background colours behind the wood name indicate strength of smoke flavour. The X indicate foods they are regarded to go well with. I whole heartedly agree with tony. The fun is trying different wood for different flavours. Sent from my iPhone using Tapatalk

Sweet corn on the cob, Yukon gold mashed potatoes with Parmesan, garlic, sour cream & chives. Brisket marinated in soy sauce & Worcester with garlic, cumin and Montreal steak seasoning served with Chilean cab that was gifted to me by my boss

Nice burger spread!

I'd gladly trade your heat wave for the derecho that nailed us on Monday! Equivalent to a Cat 2 hurricane. Lasted for 45 minutes. Massive amounts of damage in the whole area. Trees down everywhere. I was lucky. No major damage to the house. Dog and I are fine. Got power back after 3 days. 75% of the area is still without power. The shocker was that a medium sized mulberry tree landed on the corner of the deck where the KK is. It was so buried that I couldn't see it. When I managed to get the debris off of it and pulled back the cover - not a single scratch! A miracle! The KK gods were watching over me. This is what I first saw when I looked out the kitchen door.

True story when I got my shipment of charcoal from Dennis I had a box of coffee char sitting outside in the sun next to the grill. It was about 90-95 degrees and I kept hearing a popping sound....I looked over and realized the cracking sound was coming from the box of coffee char and it was heating up in the sun....I moved the box

7am, and it’s already 34 here. 47/117 yesterday. At 45/113, the charcoal just about lights itself. Terrific looking Brisket, Troble.

16 hours later it’s been pulled

Another delicious feast at Troble's.[emoji4][emoji4][emoji4]

Cheeseburgers with garlic powder, cumin, salt, pepper & oregano rub. Served with sharp cheddar cheese and brioche bun. Served with sweet potatoes fries, lettuce, tomato and arugula & strawberry salad w/candies walnuts and raspberry vinaigrette also cooked two beyond meat buglers with vegan cheese. Cooked indirect with oak wood

Great looking dinner. I hope it's not the last of your corn though.

They look awesome, Aussie. Awesome Aussie has a nice ring to it.

Yum Sent from my SM-T835 using Tapatalk

This is my go to Rib rub from my friend and pit master Chris Lilly.. • 10 tablespoons dark brown sugar • 3 tablespoons paprika • 1 tablespoon black pepper • 1 tablespoon garlic salt • 2 tablespoons kosher salt ( I leave out the salt and salt the ribs under the mustard, this way I can't over salt by piling on the rub) • 1 teaspoon chili powder ( I add 2-3 heaping tablespoons) • 1/2 teaspoon onion powder • 1/2 teaspoon cayenne pepper ( I add 2 heaping teaspoons) • 1/2 teaspoon ground cumin (toasted before grinding) • 1/2 teaspoon dried oregano (I rub both the oregano and sage to get more flavor) • 1/2 teaspoon rubbed sage • 1/2 teaspoon dried marjoram • 1/2 teaspoon dried parsley • 1/4 teaspoon white pepper My Twist : I use French's mustard liberally as rub glue and to make a chewy bark.. Mix the vinegar with 1 cup of water in a shallow baking pan. Remove the ribs from the grill and dip them into the vinegar water. Remove the ribs from the wash and place them on a cutting board. Season the ribs immediately with a heavy coat of the reserved dry rub.

104F, that sounds like a good fever. Glad you've cooled off a little today, Bruce.:)

It was 104F here yesterday whew hot hot hot!! Only 93 today

Another Konro cook, wings and peppers with a side of fried rice. Wings cooking and the peppers are waiting in the wings. Supper is plated.