Aussie Ora

That fire is raging

Pic from work the day after the lightning storm that started the fires near me.

Bacon oh yeah

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Pork ribs yum

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Nice combo looking good

And the cook begins......if the meat looks brown, it is because of the Dizzy Pig Red Eye Express (barbecue rub seasoning with coffee) rub. Updates to follow in real time.

Very cool rub. I know it is not unusual to use mustard as a slather- Franklin uses it on his brisket, although very sparingly, just to help the salt/pepper adhere to the meat. In the case of the country-style ribs, I know one of my challenges is keeping pork from drying out at the same time we're trying cook it through and flavor it. A liberal slather and rub coating would probably help to let it cook moistly.

All these three woods are perfect ,plum is great on red meat it has a deeper character. But also very universal. Apricots and orange .just throw them in the apple basket .low mellow smoke . Just muckaround and try them out .if you only had orange wood but was cooking a tri tip .it will do the job

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One day tony you will come to enjoy them .

You had me, up until those beets!  LOL

Found the perfect potatoe in the garden to make more potatoe scallop. If you are doing that might as well go ahead and wing another meatloaf. This time I added chopped up chorizo sausage to the mix.

Ready for the liquid.

Scallop done.

Meatloaf is ready.

Plated with Pickled Beets.

Oh yeah..

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Yum...

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..

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Picanha yum......

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I see bacon in the future..... Gotta love purple crack.

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https://www.google.com/url?sa=t&source=web&rct=j&url=https://www.oliviascuisine.com/traditional-brigadeiros/&ved=2ahUKEwiRvKKdpJ_rAhUIWX0KHZDQDhwQFjARegQIBBAB&usg=AOvVaw2N4MEUkeqQvP18qkf_tntg. I added a bit extra .these are so awesome. ...

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Yum

Another miserable day here in Perth.

This Pichana rotisserie cook certainly lifted the mood!







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Version 2

AWESOME!!! 
A Master Class in mechanical machine design! 
 

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Language warning on this. PG
This bloke is appealing to Aussie battlers trying to get them away from packaged processed food and into the kitchen cooking real food.
 

There are a heap of his recipes on YouTube. Not sure this audience needs his lessons. I just like what he stands for.
 
 
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Road kill over a medley of fruit and vege. .....

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Nicely done Tony. Great feed. definitely shrimps only prawn fried rice get smaller than them. Lol

For my down under buddies - shrimps on the bar-bee! 3 different spicy rubs - P = Peri-peri; S = Suya Pepper (Tekobo's blend); and B = Berbere. 

Plated with roasted spuds, green beans and red onions. Made a spicy jalapeno remoulade sauce to go with the shrimps. Nice viognier to go with all the spicy bits.

The peri-peri were the spiciest, but all were very tasty, especially with the remoulade sauce. 

 

Hey Aussie when are you going to cook some chicken Ribs? Lol