Aussie Ora

The ribs turned out great .Ready to go..time for a rest..and carved.

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Yum

Italian rotisserie chicken night. Three day beer brined chicken with molasses and a local beer called Avondale vanillaphant porter.  I was thinking it was a waste of a good beer until I tasted the chicken. Turned out to be a good use of the beer. I also split an Italian sausage and tied it to the chicken during the cook.  Served it with asparagus and Avgolemono soup. 

Good to see Tyrus mixing his rubs .I love mixing it's amazing the different flavour profiles that can be made .in my true fashion I decided to add a vegetable rub to my ribs .it may be on the bottom .But it's a start to see if It can progress to the top lol..Ready to go..smoking over jam wood can't wait. 3 hours to be precise. All day everyday love how consistent Ora is

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Turned out great

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Fair enough

Only 1 for me Aussie.
That’s the first 15 of 30 sold amongst mates. Didn’t think I had that many friends until the lamb call came in!
If u were near Brisbane I’d line you up for 1.


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Instead of the red pepper flakes I added purple crack

Marinated a Tri Tip Asian style . Ready to go ..gave it some rub..on it goes .. The ingredients. .

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Marinated a Tri Tip Asian style . Ready to go ..gave it some rub..on it goes .. The ingredients. .

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So looking forward to attending this next weekend .https://www.perthfestival.com.au/event/highway-to-hell/

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That should keep you going till next year lol

Surely not Bruce, but you are right. That pasta does look good.
These are on their way to my house this afternoon.

Raised on chickpeas- protein.
Hence the low fat lamb.
Can’t wait to fire up some chops on the kk tonight.


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Awesome ribs mate they look bloody terrific. And thanks for the tip .makes so much sense

    I selected these spices for a flavor profile, sweet and with a little heat. Finished off with a mix of Rufus Teage (Whiskey Maple) and Head (Apple Habernero). Don't know what it is about BBQ sauce but I always take a sip from the bottle, just can't help it. Anyhow here's a few pics to show I actually did the work, nah, no work, it's always enjoyable. Oh, before I forget. You may already do this with your spices as I just stumbled across it's application and how it helps to preserve your spice. The covers on most rubs in larger containers aren't air tight and once open and used turn out the second time around for use as a hard as a brick. I found that if you cover the top with a piece of plastic wrap your spice stays true to form for it's next use. The covers the manufacturer supplies is great for dispensing but air and moisture rob the product of it's shelf life not to mention hardening it like a rock. You may already do this but if you don't it may be worth a try. By the way, that's 12+lbs of ribs, they sat quite comfortably on that top rack

Nicley done quick and simple . Bet you skulled that cats .lol

Salmon with ground purple crack.
Kale from the garden with honey and apple cider vinegar to steam it, and roast cauliflower.

Cooked down low, quick.

And plated

With a 20yo semillon that looked like cats P but tasted pretty good.
 
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I'm sure they will turn out terrific

Thought it was George Washington Day. I'll be darn, got three racks on now myself, bon appetit.  Hope mine look that good.

[mention=2714]Aussie Ora[/mention] - must have been rib day, as I took advantage of a "warm" day here (it was 37F) and tossed on a rack. Indirect, 275F with the Guru, smoker pot loaded with hickory and apple chunks. Rubbed with mustard and Sucklebusters 1836. I slathered the middle with some Dinosaur Slather Sauce about 30 mins before they came off. 

Needed to practice may ravioli making, as I hadn't done it in a while, and will be cranking out about 300 of these puppies for a fundraiser dinner at the end of the month. Fillings were a spinach and cream cheese, and 4 cheese blend (ricotta, mascarpone, red pepper Boursin and parm). Came out nice and held up during the cooking.  Froze the leftovers for another day. Fingers crossed that I can do this again in a week, but 6 batches of 48, not one!!

Sorry, no plated pics, as my plating was seriously sloppy, between the rib sauce and arrabbiata pasta sauce. But, it was tasty, nonetheless! 

Cheers mate .couldn't get hold of the extra meaty ones as there was a comp on . But these done the job

Consistently good...... again Aussie, they look superb.


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Some quick porkies ....

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Drool .dribble yum .way to go Mac

Pizza day here, I had some previously roasted tomatoes, and some grilled chicken drumsticks so decided to do a pizza. Started the dough yesterday and used half today for the pizza.

Awesome good to see you all made it and got some road kill on they way lol

Always unpack the kitchen (or ODK) first!
The boys made it to their new home thanks to the Tucker boxes. Wife is back in Crazee (beltway land), so I’m slumming it in my new town of Crozet (pronounced Crow-ZAY). That’s right, we’ve traded Crazee for Crozet, whine country for wine country.
Roadkill on the 23 over coffee wood lump.

Nice cook .I could have drunk them all yesterday .Bloody hot and humid

I cooked a little bit of brisket and pork belly yesterday.

The brisket is for lunches and my daughter and the pork was for bao buns.



I’ve also just finished bottling a barrel aged sour porter that’s been sitting in an American oak whisky barrel for the past 8 months, really looking forward to trying this one!




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You lucky duck enjoy it

Happy Valentine's Day everyone! 
My friend gave me a gift box with this inside. Everyone needs a friend like this. Carrot cake and cream cheese frosting. Yummy yummy.

and I'm not telling anyone about the box of homemade chocolates that she gave me. I've hidden them.     

Yum looks so tasty

The Kiwis would call this pork and pooha.

The packet called the pork a scotch roast! Not sure about this cut? Carved a bit like a rib fillet.
Spinach came from the garden as did the basil for the feta and cherry tomatoes.



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I have a few nice watches that tell the time well .but my favourite is the one my father gave to me before he dropped dead .it was his father's. A revue sport bullseye. https://www.google.com/search?q=revue+sport+bullseye&oq=&aqs=chrome.0.35i39l5.-1j0j8&client=tablet-android-samsung-nf-rev1&sourceid=chrome-mobile&ie=UTF-8#imgrc=.

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Tri tip and shorties I cooked this weekend gave a Tip a mixture..on it goes..carved nicley. .nd plated with air fryer chips and veg. . I went a lime theme on my shorties. . On they go over jam wood. . Looking good. . And carved yum so juicey. . And plated my new black plate makes it shine lol. .

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Roadkill yum

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Lamb ribs are tasty as but not as meaty as pork or beef

Hey Aussie what about lamb ribs?? Do they make lamb ribs like pork or beef ribs?