Aussie Ora

Medium to small chunks are my preffered lump. I don't want or need half a tree. In saying that I have a reciprocating saw that I have used to cut up chunks on larger pieces works great. If you have a band saw even better just watch your fingers lol Sent from my SM-P600 using Tapatalk

Mine sits on a shelve lol my drip pan is still wrapped Sent from my SM-P600 using Tapatalk

Great idea Sent from my SM-P600 using Tapatalk

Love their names Sent from my SM-P600 using Tapatalk

Cheers mate I think once they get over a certain thickness they are porterhouse but still called T bones. I can get these pretty easy. But I don't get them often prefer the thinner ones for the quick grill Sent from my SM-P600 using Tapatalk

I sent him a pm detailing the cost and a photo off Dee's foot lol Sent from my SM-P600 using Tapatalk

This gives you a good understanding of a roo http://www.news.com.au/lifestyle/home/pets/expert-surprised-by-kangaroo-putting-dog-in-a-chocker-hold/news-story/dee0fb270c35556f970c1aff7a6e6fed Sent from my SM-P600 using Tapatalk

http://www.heraldsun.com.au/news/victoria/man-who-went-viral-for-boxing-a-kangaroo-a-zookeeper-for-taronga-western-plains-zoo/news-story/83392a2f009076de8858c211eae78536 there is a great back ground to this story but lucky he stung it Sent from my SM-P600 using Tapatalk

I came across this the other day and could not stop pissing myself laughing Sent from my SM-P600 using Tapatalk

Cool wasn't thinking if it was better than ci just wondering if there was a subtle difference but they do look good and I'm assuming they way less than ci if so that's a good thing Sent from my SM-P600 using Tapatalk

Tasty Sent from my SM-P600 using Tapatalk

I've not used my dble drip pan for a while now and mostly use foil. Lately on reverse Sears I ve been using one of my Kamado Joe classic s half moon deflector works good Sent from my SM-P600 using Tapatalk

They look like they do a good job I just use a natural fire starter. If I want things quick I go the Dennis way hair dryer gets me to grilling Temps real quick Sent from my SM-P600 using Tapatalk

Dee has been away for a few days went to visit her parents in Geraldton which is about 480 kms away or 5 hours drive just up the road so I had to fend for myself lol got hold of this nice T boneI gave it some of thisand on it goes reverse searI got it to 120 and gave it a rest then put my Grill grates on to warm up and gave it a searserved with you guessed it salad and chips lolthe twisted Q bourbon and brown sugar is absolutely fantastic could smell it cooking and it tasted so good even sprinkled some on my chips. Cheers ckreef Sent from my SM-P600 using Tapatalk

Looks great did you find a taste difference between this and cast iron Sent from my SM-P600 using Tapatalk

Yum you did just get them in time Sent from my SM-P600 using Tapatalk

It's up there but the amount of meat you get is worth it Sent from my SM-P600 using Tapatalk

That looks pretty good I will have to try one Sent from my SM-P600 using Tapatalk

Great looking pizza for sure. brr that looks cold lol Sent from my SM-P600 using Tapatalk

I'm not into raw lol usually I would take it to 135 then sear what I love about a Kamado is that it retains moisture Sent from my SM-P600 using Tapatalk

I think he came close I did say to him you know it's a three way cut anyway I think I got close it tasted great some nice marbling. Sent from my SM-P600 using Tapatalk

I found a new butcher that sponsors some local bbq teams that mainly use offset smokers. And a knowledge of U. S cuts he explained it perfectly where the cut comes from which was reassuring lol. Let me know what you think it turned out greatgave it some pigs assand on it goes at 250 loving the temp probe socket and instead of foil I've been using my KJ plates got it to an internal temp of 125 ready for the rest whilst I Ark up Oragot Ora upto 550 and gave it a sear another restand ready to slice and carvedand plated went real simple on this one meat and chips lolwhatever it was it turned out great Sent from my SM-P600 using Tapatalk

Lol its a pig Sent from my SM-P600 using Tapatalk

But that might be a good thing. I'd say these were either hoggart or mutton by the size. Nothing wrong with them and cooked the way Shurley did turn out fantastic. It's basically lamb one year our younger, hogget is over one year and mutton an adult Sent from my SM-P600 using Tapatalk