Aussie Ora

Turned out great it pulled apart nicely

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Looking good

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Scored it and gave it some rub lemon zest and rosemary on it goes at 250f..looking good after 3 hours..set up a bed of red onion threw in some lemon slices ,rosemary, chook stock and some white wine. placed the lamb on top..then wrapped in foil tobraise for another 3 hours until falling apart can't wait yum.
 
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Yo [mention=2714]Aussie Ora[/mention] great to hear from you and to see that you are still cooking up a storm.  Don't be a stranger, we are missing your weird and wonderful sauce and rub combinations!

Collar butt injected and bathed in mango juice

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Looking good

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Chuck Roast Burnt Ends today during the blizzard! 

Lamb shanks mixed some Vegemite with brown sugar and gave them a slather then gave them some Mediterranean chook rub then placed in a bath of red wine


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lunch by the lake

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Got some off the bone lamb shank meat thought I would tie it up and take it for a spin .let it rest in a spicy marinade overnight.

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Nice work Munschie.  Those look delicious

Pichana

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Tri tip looking good injected it with some plum

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Hey everyone I got a nice lamb shoulder gave it a trim then injected it with some apple and mint sauce asprinkle of rub then wrapped to rest overnight .will update the cook tomorrow.

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Merry Christmas everyone hope you had a good day

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Ribs and butternut pumpkin cooked the ribs for an hour and and a half then added butternut for half an hour then Hassel backed it and gave it some butter

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Tomahawk steak

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Great looking beef ribs, man! 
One last pic of the brisket. Came out like "buttah!" Was still warm after 8 hours in the cooler!

Injected some beef ribs and gave them some gunpowder then sealed over night on they go over black cherry turned out great

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This weekend is likely our last hurray for the season - low 80s. Took advantage of the warmer nights and did a packer cut Prime brisket that I found buried in the bottom of the freezer. I injected it with Butcher's BBQ, as it had been in the freezer several years! and I was afraid that it might need some help, despite being Prime. Rubbed with the Coffee rub that [mention=2714]Aussie Ora[/mention] sends me. For grins, I weighed the fat that I trimmed off it and WOW it was almost 2 and half pounds! 

Put it on at 9:30 pm with a smoker pot of post oak, mesquite and coffee wood chunks. Guru set at 250F. Plan was to get up in the morning and wrap it in pink butcher paper slathered with smoked Wagyu beef tallow, but when I got up at 6:30 am, the Guru was beeping at me that it was done (set for 203F but was reading 205F). So, I just wrapped it in plain pink paper, foiled it, wrapped in a towel and into the cooler to rest until dinner tonight. I was surprised that it finished that quickly for a 9.5 lb (trimmed) full packer.

Great cooks everyone i got a new chook drumstick rack gave them some egg base rub and left them to dry out in the fridge then some of Tony b islandic chook rub plated with some veg and corn

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Done some beef ribs love my ribs

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Thought I would reverse sear a ribeye and inject a 5+ Tri Tip with some plum sauce to cook tomorrow

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Its been a bit wet and cold down here lately thought a cheesey meatloaf should warm me up .sauteed some chopped carrots,onion,celey ,bacon and garlic gave it a bit of purple crack and kosher salt ,Worcestershire sauce and tomato paste.. and mixed it into a kilo of 80/20 burger mince from my butcher with some grill mates rub ,whisked eggs,milk,cheese and some bread crumbs.. put it on at 300f and gave it some bbq sauce near the end.what can I say simple winter food yum.

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