Aussie Ora

Nice lolly pops .awesome salad

 
 
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You all look dressed up for the job

First cook since returning from duck hunting in Arkansas. Chicken and Beef tonight. However, duck soon. I’m looking through the forum for great recipes. 

Well the prawns and Lamb chops turned out great on go the prawns . The foil you may ask I wanted to keep the flavours seperate..on goes the Lamb chops the marinade was epic yum. . Looking good..both are ready ..time to mix the prawns with Dee's salad ..and plated ..

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Marinated some lamb chops and some prawns for the salad .

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Smashed out a marinated Tri Tip. gave it a local blend..... Potato bake yum..juicy as



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Yep. 

Epic nicley done mate .did you mention Gunpowder

Bucked up and wrestled the frozen cover off the KK last night (freezing rain and snow over the weekend) to do a nice fajitas dinner using a skirt steak (Thanks, Jon!) marinated in tequila (why not?), lime juice/zest, cilantro, green onion, garlic, EVOO and SuckleBusters Gunpowder. On the KK, direct, with mesquite @ 350F.

Plated up with all the fixings, including some Hatch chiles that I'd roasted and put up last summer, and a nice bowl of chile beans (under the cheese!)

I don't personally see a need for the meater but hey glad your loving your new toy nice cook Love the salad

Tried the Meater for the first time tonight. I am very impressed. Really easy app with good functions to preset different meats, cuts and also adaptive for tailoring.
Boned out lamb shoulder. seared first down near the embers with a bit of sea salt and cumin.

Then finished up high with the Meater in place and added garlic and basil after the sear so it didn’t burn.

The time left until target temp is a great function and the ambient temp on Meater read 10 deg f( 5 deg C) less than the Tel Tru in the dome. That’d be about right given there was a tray under the lamb for indirect indirect finish.
I had to leave for an hour as soon as I pulled it off the KK and by the time got back the kids had devoured most of it.
Here is my leftovers plated.

Looking forward to trying this further with the rotisserie.


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Yum nicley done

The brisket turned out nicely, looking forward to this for lunches this week




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Well done .https://www.smh.com.au/environment/conservation/incredible-secret-firefighting-mission-saves-famous-dinosaur-trees-20200115-p53rom.html

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That looks terrific tony great winter warmer .I'd eat that in summer too

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'Comedy gold': A UK journalist has fallen for a drop bear prank that's gone viral

http://www.abc.net.au/news/2020-01-13/uk-journalist-pranked-into-holding-a-drop-bear-during-bushfires/11863942

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Ribs turned out great .Looking good ...ready to carve.. Oh yeah got a bit of a smoke ring. . And plated decided to slice the meat of the bone ..

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Now you have to try some pinneapple and beetroot (pickled beets).it all blends in nicley .https://www.curiouscuisiniere.com/aussie-burger/

I always enjoy adding an egg to a burger. Great call!

Onya rule of the sea.lol

I gave it to my mates- his boat. He baked the two smaller ones with onions and lime and filleted the big snapper.
Sorry, no pics.


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Woke up in a daze at 4am this morning. My inner Q had taken hold .I forgot to take out the ribs I froze last week. Back to bed all good .gave them some more rub and ready to go on with some jam wood ..This is like clock work on Ora I ark it up to 400f remove grates throw on wood add lower grate foil then top grate and set vents always land on or near 250f and tweak .on it goes can't wait love my ribs. .

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Burger with the lot missed half the pics lol

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That's Awesome .some people down here complain about our international aid to other country's and have posted on social media saying when is the help coming our way .I hope this shuts them up the over welming responce from country's all over the world and donations has been 100%. Bloody fantastic .these fires have been bloody brutal .right of the Richter scale something we and the world has not seen .

A couple of our US Forestry Service Firefighters from Alabama just got over there to help.  We are praying for Australia. 

There is only one road from Western Australia to South Australia and we have had a fire in the middle of this people have been stuck for days.https://www.abc.net.au/news/2020-01-10/eyre-highway-reopens-after-bushfire-threat-blocks-road/11857678.

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This is a better pic

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Dee got back today with a pressie.

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Nicley done mate loos terrific Yum

Bucked up to the gale force winds yesterday and did a roadkill chicken on the upper grate. It was a Lemon-Rosemary bird from Trader Joe's. I added nothing to it this time. In the past, I amp'ed it up with some lemon pepper, but it was a bit overkill. Went KISS this time! Direct @ 375F with hickory and peach chunks.

Plated with lemon, mint risotto and sautéed veggies (zucchini, broccoli and green beans).

 

Nice chunky fillets of fish looks tasty

Grilled some Chilean Sea Bass and Gulf Grouper on the the 32BB to go with my leftover KK grilled steak from last night.  Kept it simple after work today. My daughter made Cuban black bean soup with the leftover grilled onions and poblano peppers from last night. Nothing went to waste. 

The beauty about the KK is that it sets it's temp with the adjustment of the top hat and the dials .to bordering on Swiss watch making precision .the trick is dial up a bit more then add your cook and set the dials .if I do ribs I ark up Ora with the two grates in to 400f then add my wood and ribs then dial it down it's amazing where it sits 250 every time

BTW, I should have mentioned, it is COLD here in Denver right now: mid 40s in the day to high 20s or so overnight. So the extended burn life of the 32" KK is really that much more impressive. I think I am getting the hang of using the KK, but it is so VERY efficient and well-insulated, that the challenge is to pre-heat it only to the level you want to stabelize at, because if you overshoot it, it is very challenging to bring it down again. The 32" KK is a real thermal beast.

Oh yea of little faith .lol .well Mac this time I did make the salad Dee is in Geraldton a 5 hour drive from where we live .visiting her parents I think I done a good job lol

I believe the part about the beef ribs, they look delicious  but the part about you making the salad is stretching it a bit.