Aussie Ora

I sent it to the ckreefs from Australia FotonDrv Sent from my SM-P600 using Tapatalk

Funny I like the stuff you have sent me because it's different. I knew you would like the quandong sauce it's very distinctive. As you know I like to cook with different things and mix things around I call it fun cooking . So happy you and skreef got to taste a bit of oz Sent from my SM-P600 using Tapatalk

Dee wants some. What do think of the quandong Sent from my SM-P600 using Tapatalk

Looking good Sent from my SM-P600 using Tapatalk

No you don't want to go through that again that's for sure good to see it is healing up. Nicley Sent from my SM-P600 using Tapatalk

Cheers for the explanation this looks doable Sent from my SM-P600 using Tapatalk

http://www.michaelsmithnews.com/2016/12/merry-christmas-from-the-men-and-women-of-the-australian-army.html Sent from my SM-P600 using Tapatalk

Awesome toppings that pizza turned out brilliant great crust Sent from my SM-P600 using Tapatalk

Someone took this pic today in monkey Mia in the north west of Western Australia how cool Sent from my SM-P600 using Tapatalk

Like I said I stuffed up what's new lol cut to deep into the skin I just sharpened my knives on my warthog and it went through like butter. I have a new plan of attack it's going to be epic. calling out for churchi save me mate lol Sent from my SM-P600 using Tapatalk

looking good I'm not sure what I am coming yet but it won't be over the top something quick and simple Sent from my SM-P600 using Tapatalk

Good old vice grips come in handy lol sorry about the pun not Sent from my SM-P600 using Tapatalk

That looks terrific mate sounds and looks so tasty not heard of some of the ingredients before Sent from my SM-P600 using Tapatalk

Dee's sister and her other half rocked up a while ago to visit from Canberra on the east coast. This was before I had a KK and was using the Kj classic I slow cooked a 4 bone rib roast then sliced it into individual pieces and seared them that way Sent from my SM-P600 using Tapatalk

Nice cook Wilbur quality does make a difference not to sure what they and puting in your beef over there but weird chemical taste does not sound good. I'm lucky to have some great butchers around me. We don't call it choice or prime down here more like crap, pretty good or top of the range lol Sent from my SM-P600 using Tapatalk

That does look juicy can't beat steak and fries Sent from my SM-P600 using Tapatalk

Cheers Bruce Sent from my SM-P600 using Tapatalk

Definitely scored it to deep but in places buutstill should of been able to get some bubbling Sent from my SM-P600 using Tapatalk

Cheers Mac it was just trying to find a decent crackle lol Sent from my SM-P600 using Tapatalk

I don't know what tree it is but it looks good Sent from my SM-P600 using Tapatalk

Looks tropical with that mat great cook Sent from my SM-P600 using Tapatalk

Sent from my SM-P600 using Tapatalk

I thought of getting it ready in the oven first then finishing it off on Ora. I've done crackle that way before but want to nail in one hit. The rotisserie method does this nicley will give it another go I'm sure churchi will chime in with the exact method Sent from my SM-P600 using Tapatalk

That does look nice like tiny said looks like a whole Chook in the first pic. Great cook Sent from my SM-P600 using Tapatalk

I thought I would try to do a pork loin the way churchi did and stuffed up lol. I scored the skin and salted it and left it in the fridge overnight to dry outwanted Ora to sit at 250 it decided 300 was more appropriate. OK so let it heat soak at 300 for 2.5 hrs. On it goes on the extender rackI upped the temp to 400Looks like the crackle is happening got it to 145 loving the thermapen but not the crackle I was afterbut the meat was tender as will give it another go Sent from my SM-P600 using Tapatalk