Leaderboard

Purpose built stand - enjoying a brisket cook in Sydney summer

How's this talk about customer service this is almost bordering on Dennis style. So I mentioned I was getting some wagu from my butcher . it finally rocked up from over east (I wonder if Californian people feel the pain lol). I ordered a kilo of scotch fillet . this came in one piece . Raymond weighed it and took a guess where he reckoned a kilo would be give or take .his first try was 1.1 not bad . I paid up front last week as he was taking eoi. And he has to cop the upfront cost and the price was Au $260 a kg so from the first cut I owed him some more money I said no worries I don't care .then he said let's see if I can get it closer on another piece . It came in at just under after a quick check on the calculator for laughs turns out he owed me $10 dollars I said I will take this one and keep your $10 dollars .then I got him to cut it in half for me because I was thinking reverse sear and I even held both sides as he cut it but it went a bit thinner on one side .you get that. I thought nothing of it .I came home took a couple of pics to post on here .these are the pics ....love the marbling those pics don't really show how thinner the other one was but look at them who cares lol. Then I get a call from Raymond he cut up some more and was not happy and and came to my house and swapped them for these .... A uniform cut. How kewl is that .if you are lucky enough to be able to go to a local butcher go for it support your local before it's all just crappy mega shops.this Raymond with the wagu scotch and Toma hawks lol. Outback kamado Bar and Grill

A very good friend of mine did these pork ribs and they were awesome. His mother had a birthday and we were there to celebrate with her. Lots of great eats but none better than these ribs and hot maple sauce. I came home with a care pack of 5 ribs and I ate the whole thing all by myself. Here is a plate of ribs at the b-day party- My dinner today, leftover ribs, although you'd never know it.

Looks like right at home in this setting

Great picture, I ordered the same one, ships from CA today. Can’t wait to get it home, set up and fired up. Have to do a little reinforcement on my deck, just to be safe.

Tried finding something similar here in the states. No luck so far. You got me excited to do some fish. I have four days of rain ahead so doing a rack of ribs as my last meal for a few days. Sent from my iPhone using Tapatalk

Hey Mac, they do look good, no denying that. Did your friend do them outside because they appear to have that look about them. If you gonna tempt us with delites from a birthday party where's the cake and ice cream.

I like the size and it feels well balanced. To tell you the truth I may be in the market for one this size myself. I have an old industrial cart with steel wheels and a KK this size would look well on it. Is this the 19 highcap? By the way, good thinking on the stand and a purposeful work station.

That's called, "a cut above the rest." My butcher has some nice cuts now and then but stopped carrying wagu, I guess the demand wasn't there. Well, enjoy, I know it's gonna be good.

Great story. Looks fantastic. And those Tomahawks look really good too.

Wow what time is dinner

Talk about service, better keep on his good side, Aussie.

Wow great service! Those look like they are going to taste great. Can’t wait to see the cook.

Or at least we ate like we were vacationing at the NY State Fair. A beautiful afternoon. Sunny and 60*, time to break out the Yakatori grill. Salt Potatoes. Spiedie marinated chicken and NY strip steak. I searched out how the NY State Fair grilled their corn. Last few years it's been Mexican Street Corn so here we go. Ready for the grills. Mexican Street Corn on the Akorn Jr. NY strip and chicken Spiedie kabobs on the Yakatori. I needed a bigger Yakatori grill so I could cook the corn on there too. Delicious NY State Fair food. Thank you @Jon B. For an awesome meal.

Looks awesome mate .yakatoris are great simple fun affair Outback kamado Bar and Grill

Jon B - thanks for the offer, but I'll keep on making it from scratch. Family memories and all that. cheers

Yum they look delicious

They look pretty good nice and meaty .the maple sauce sounds good Outback kamado Bar and Grill

Those look great one of my favorite bbq meats

Aussie, just look at the amount of moist meat on those ribs.

I used this stuff. Nice lime kick with chile flavor, but not overpowering. They make a habanero version, but it didn't impress me - wasn't much hotter and lacked the flavor punch. https://smile.amazon.com/gp/product/B0000GL6RK And it's gotta be slathered with Duke's! Worst part of losing our Fresh Market here - my local Duke's hookup! Now I have to bootleg it back from SC by the case whenever I visit. I'm down to my last 3 jars!!!

Haven't done one of these in a while so today was a good day. I took the meat out early from the freezer and knew it wouldn't be ready to slice so I placed it in front of the pellet stove exhaust on a saw horse and let it go. A few hours later, thawed and ready to cut. We then then hog tied the little porka after we stuffed him of course and placed him on the KK. Cooked at 350 and basted with the remaining ckreef sauce I had remaining. We had some pickled artichokes, baked potatoe, sweet potatoe and corn. And a glass of Cabnernet........... Good

Looks yummy especially the corn

You can see how juicy they turn out on the KK ...and plated..anyone else following the cricket lol..we are getting flogged in the odi .but we got the ashes Outback kamado Bar and Grill

This is my 32” that just arrived. The color is metallic bronze and his name is Gossamer after the Looney Tunes character.

Cobalt blue 16" TT

Wasn't sure where to place this because it can be a side, technique, or consider poultry because of the eggs if someone thinks that it should be placed in another section feel free to do so! African-Style Poached Eggs in Tomato Sauce Servings: 4-5 INGREDIENTS 2 tablespoons olive oil 3 cloves garlic, minced 1 medium onion, diced 1 teaspoon salt 1 teaspoon pepper 1 teaspoon turmeric 1 teaspoon paprika 1 teaspoon cumin 2 tablespoons harissa paste 2 tablespoons tomato paste 2 14-ounce cans of diced tomatoes 5 large eggs Chopped parsley, to serve Bread, to serve PREPARATION In a large cast-iron skillet, heat the oil over medium heat. Add the garlic and onions, cooking until the onions are translucent and the garlic is starting to slightly brown. Add the spices and harissa paste, cooking the spices until fragrant, about 1 minute. Add the tomatoes and tomato paste and cook for about 10-15 minutes until the sauce has thickened to the point where pressing down with a spoon leaves an indent that holds its shape. Taking the back of a large spoon, make 5 large indents into the sauce, using a left-to-right wiggling motion to ensure that the “walls” of the sauce are tall enough to hold an egg. Crack the eggs into each of the indents, then cook over low heat for about 15-20 minutes until the eggs are cooked to your liking. To speed the process up, cover the skillet with a large lid. Sprinkle with chopped parsley, remove from heat, and serve with crusty bread to mop up all the sauce Garvin Enjoy!