Aussie Ora

@tekobo .it's a hard call .I'm in a position that I could order a 32 .but would have to sell my 23 not that I have to but having two would be over kill for my needs .

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Know what you mean lol a bit like over cooked snags and still raw in the middle.lol

That ice cream has started the salivating glands working over time.   
 
Chalk one up for a grate cleaner.  I had steak last week that was cooker on a grate from a gasser and I'm sure the last 10 years of grilling was still on the grates, my steak tasted like it. 

Yummo

Splurged for the holiday and picked up this A5 Japanese Wagyu brisket from Crowd Cow. I was looking for brisket for the holiday and my usual sources were out. Crowd Cow was out of everything but the A5 and it was on sale. Still a bit pricey but lordy it is amazing.
Got it in on Wednesday and stuck it in the fridge on thursday to thaw out.

Pulled it out last night to throw some salt and pepper on it before I went to bed.


Woke up early to get the KK going and heat soaked. Set up for indirect cook using coco char with some pecan chunks.


Threw the brisket on about 8:30 am.

 
Pretty much left it alone for about 5 hours while I monitored the temperature. It was pushing 170 about 2:30 and I wrapped it about 3. I spritzed it with some apple juice/cider vinegar the last couple of hours before I wrapped.

 
Pulled it when it hit 195 and packed it in a cooler while we prepared the rest of the dinner.
Sliced up:



This was seriously the juiciest brisket with the most amazing flavor I've ever had. I had some concern it might be too rich but it wasn't. Just packed with flavor. While this was a flat, it was comparable to most wagyu points that I've made before. 
I made Aaron Franklin's regular BBQ sauce and put it on the side as it is one of my favorites. I could have easily left it off and ate most of it without the sauce. 


 

Those ribs look terrific I'm don't mind the odd ribs every now and then my self. The beauty with a KK is it takes a while to heat soak so you can ark it up and dial it down real quick . I'm starting to realize my KK has learnt my settings it's like it knows what I want lol. My tried and tested method is I load my basket open both vents fully. and get it going with the lid up for a bit , throw in my grates .shut the lid tight and spin the wheel and wait till it gets to 400f .then I open it up take the grates out and add my smoking wood put the lower rack in then some alfoil then the top grate.and then my ribs.shut the lid dial it down to a qtr shut the right side bottom vent off and set the left half moon to a qtr lands on 250 everytime

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I've tried some pretty marbled Wagyu. Melts in your mouth .this looks good .I'm lucky I have a good butcher

It’s an interesting business Aussie.

Seriously, if you get a chance to try Stockyard Beef, they won best steak in the world in Dublin. It’s sensational.

I have two Kiwami striploin s in my cold room with a marble score 7 and will show one of them cooked in the next month or so.

 

https://stockyardbeef.com.au/our-beef/kiwami/

 

 

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Pork ribs. Ready to go..Looking good..Ready for a rest..and sliced..plated with some potato bake and salad..

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'A very, very tasty product': Beer converted to whisky salvages pandemic keg glut

http://www.abc.net.au/news/2020-07-02/beer-turned-into-whisky-due-to-excess-beer-supply-due-to-covid19/12410850

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Picanha

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Yum

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With out the snow you would be surprised how cold it can get down here .with the rain when we are used to 30 plus c and it drops to 9

Send your snow pictures, please. .  We got to see all the beach pictures during our winter!!!!!!

I've got more chances of winning the lottery then seeing snow in Perth .lol .

Send your snow pictures, please. .  We got to see all the beach pictures during our winter!!!!!!

Winter down here lamb shanks are the go

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Winter down here lamb shanks are the go

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Denver reminded me a lot like Perth pretty layed back .had a great time there .the theme park in the middle of the city was kewl .plus the cows and pianos

I was really pleased. They are not cheap- the three racks in the photo were probably $90 at the butcher's (Oliver's, a local treasure in Denver on 6th Ave)- but the results were worth it. My three grandchildren ages 13 (twins) and 10, thought they were so good that they came over after dinner last night to tell us how much they liked them and visit with us for a bit. Always a treat.....
As an aside, we used some of the leftover scraps of beef ribs and some leftover week-old pork ribs , chopped up, added to a couple of cans of high quality black beans, and served over rice. It was magnificent...... Recipe:
Take leftover smoked meat...could be any kind- pork, beef, lamb, chicken...
Saute' 1/2 chopped large onion, several pods of garlic (use your own discretion....) until translucent.
Add two (12oz) cans high quality black beans
Add any scraps of smoked meat you have left around
Add one 12 oz can chopped tomatoes
Warm over low heat for about two hours
Remove from heat and season ....seasoning  could include cumin, fresh lime juice, cayenne pepper, etc.
Serve over good rice (Zataraine's for me) and season with some hot sauce (Crystal, Louisiana or Texas Pete's or whatever is your favorite. )
Get ready for some really good eating, costing almost nothing.

Things are not the best over your way stay safe .my sister is dodging everyone

Good for you folks!
Unfortunately here, things aren't going so smoothly. Too many folks not following the guidelines after the restrictions were lifted and we're seeing record numbers of new cases every day. 

https://www.abc.net.au/news/2020-06-22/wa-coronavirus-restrictions-eased-further-phase-four-announced/12380422

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Funny .Love it onya mate

Aussie = rib cooks = 

Cheers mate practice makes perfect. Lol

Aussie is the rib master for sure!

That's the beauty of bbq .it's so diverse would love to see your ribs on the plancha. There are so many ways to do ribs .rotisserie is good

There is worse.  I  love pork ribs but I like them done fast. I also discovered a beef short rib recipe that you could do quickly on a plancha and I prefer that too.  None of this is intended to  take away from [mention=2714]Aussie Ora[/mention]'s preeminence in the rib department. His cooks almost tempt me to give low and slow ribs another go.  

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I was looking at that .

We made this on the same night Aussie cooked his pumpkin.

https://cookieandkate.com/creamy-vegan-pumpkin-soup/
Hands down the best pumpkin soup I’ve ever had. With buttered crusty rye bread
The cloves and coconut milk are the winner.
The only recipe change would be to smoke the pumpkin in the KK. Pumpkin absorbs smoke more than most other foods.


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I threw in a couple of small hickory chunks .could definitely taste a Smokey flavour .tasted great .as for the lid great question. this is the first time trying it . So just went with the flow .concidering this is a weber recipe dry heat the seal makes sense but the KK being able to retain moisture .I could see it working ..

Did it pick up much charcoal flavors? 
Do you think it would have had more flavor/ been better left open?

Fried up some bread and bacon .....and plated with some thick cream .Yum..

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