Aussie Ora
-
Posts
5,662 -
Joined
-
Last visited
-
Days Won
208
Content Type
Profiles
Forums
Events
Posts posted by Aussie Ora
-
-
Nice
Rotisserie chooks tonight, soooo good.
Over some carambola wood for about 40 mins then indirect.
That’s an onion in between them to allow better air/ smoke circulation.
Sent from my iPhone using Tapatalk
Sent from my SM-T835 using Tapatalk
-
4
-
-
There was a fair few people heaps of leftovers
OMG - how many people were they trying to feed?? That's a LOT of BBQ! Love all the different setups for doing the cooking. I'm sure a good time was had by all!
Sent from my SM-T835 using Tapatalk
-
Yeah jagard
Yeah Jules and Glen own .https://www.google.com/search?q=jagard+bbq&oq=&aqs=chrome.0.35i39l4j46.-1j0j8&client=tablet-android-samsung-nf-rev1&sourceid=chrome-mobile&ie=UTF-8#trex=m_t:lcl_akp,rc_f:nav,rc_ludocids:9801665904699408311,rc_q:Australian%2520Made%2520JAGRD%2520BBQ%2520Smokers%2520-%2520Wood%2520Fired%2520Pizza%2520Ovens,ru_q:Australian%2520Made%2520JAGRD%2520BBQ%2520Smokers%2520-%2520Wood%2520Fired%2520Pizza%2520Ovens,trex_id:AFaFOc. And once a year they get a get toghether happening on their farm in bakers Hill .pig on the spit lamb on the rod ,brisket, burnt ends .you name its a great time to catch up with bbq lovers .and .whilst it's not a KK .Glen has manufactured some great rigs.That looks like an interesting gathering Aussie. What was that about? Local Perth bbq club?Sent from my iPhone using Tapatalk
Sent from my SM-T835 using Tapatalk
-
1
-
-
Went to another awesome bbq get together last night great food and a great night.
.
.
.
.
.
.
.
. And brekkie yum great night great people.
.Sent from my SM-G965F using Tapatalk
-
10
-
-
Chips and gravy yumIt was a hot day and I was busy so the perfect meal was this poutine. It's a Canadian thing. Fries, gravy, and poutine cheese curds:smt077
Sent from my SM-G965F using Tapatalk
-
1
-
-
Ribs turned out great.
.
.
.and plated.
.
Sent from my SM-G965F using Tapatalk-
6
-
-
It's new .lolWell, HELLO! But, this one is tame by comparison to your usual mash-ups!
Sent from my SM-G965F using Tapatalk
-
Looking goodI’ve been working my way through about 20lb of Wagyu striploin that my dad gave me for my birthday last month and although I usually enjoy a thick steak, these are too rich to eat too much in one sitting.
It’s Thursday night here, so I part froze- 45 min in the freezer and cut these thinner.
They are cut about 8mm thick.
Salt and peppered only and now resting in the cold room on a rack so the air can circulate.
If I was feeling as brave as Tekobo, they could sit and dry age in the cold room for a few weeks. I am not feeling that brave, and have eaten porridge and vegetables today so they can be savoured tomorrow night after golf at Noosa Heads.
I’m thinking of hot searing them down low on the KK with generous wood chunks for smoke..... unless you have other suggestions?
Sent from my iPhone using Tapatalk
Sent from my SM-G965F using Tapatalk
-
1
-
-
I found a perfect combo .I love mucking around with my rubs .I was watching a YouTube vid of lane's blueberry muffin fatty. I mixed these two together and the finger test was yum now for the trial.
.
.
. Can't wait
Sent from my SM-G965F using Tapatalk-
4
-
-
Tri tip made up a special marinade and gave it some awesome lamb rub as you do lol.oh yeah yum.
.
.
.
.
.
.
.
.
.
Sent from my SM-T835 using Tapatalk-
8
-
-
Sent from my SM-T835 using Tapatalk
-
1
-
-
Injected tri tip. With this tasty sauce.
.
.gave it some rub.
.Looking good.
.yum
Sent from my SM-T835 using Tapatalk-
9
-
-
Egyptian tomb lol .nicely done sir bake alot
Sourdough with fresh milled Kamut harvested from a nearby Egyptian tomb.
Sent from my SM-T835 using Tapatalk
-
1
-
1
-
-
Bacon yum I need to do some more
Just barely squeezed this onto the KK.
Now I just need to decide can I wait until the morning to slice it, decisions decisions.
https://komodokamadoforum.com/uploads/monthly_2020_07/758820446_SmokedBacon.thumb.jpg.5a1c72e6739de2d77a4fe74e2b662ad9.jpg' alt='758820446_SmokedBacon.thumb.jpg.5a1c72e6739de2d77a4fe74e2b662ad9.jpg'>
Sent from my SM-T835 using Tapatalk
-
That's got a narly tooth .nicley done
Pulled at 200 F, rest for 1 hour
Sent from my SM-T835 using Tapatalk
-
1
-
-
Can't keep you all hanging lol. After the rest.
.Got stuck into it.
.and threw it in a bun .
.
Sent from my SM-T835 using Tapatalk-
4
-
1
-
-
Getting close
Looks great. I LOVE collar for pulled pork...
Sent from my SM-T835 using Tapatalk
-
4
-
-
Looking good time to ark the bark.
Got myself a collar butt and marinated it with some plum sauce and juice ,overnight.
.
. Gave it a pat down with paper towel.
.and injected it with some apple sauce ,brown sugar ,bourbon and some juice.
.then gave it one of my blended rubs pecan and get your piggy with it .lol.
.on it goes over jam wood can't wait.
.
Sent from my SM-T835 using Tapatalk
.
.
.
Sent from my SM-T835 using Tapatalk
-
4
-
-
Got myself a collar butt and marinated it with some plum sauce and juice ,overnight.
.. Gave it a pat down with paper towel..and injected it with some apple sauce ,brown sugar ,bourbon and some juice..then gave it one of my blended rubs pecan and get your piggy with it .lol..on it goes over jam wood can't wait..Sent from my SM-T835 using Tapatalk
-
2
-
-
Yum great use of realestate.
Pizza night tonight!
Made the “I woke up late, but want pizza tonight” dough from The Elements of pizza book.
Not a bad result, not as good as the 24-48hr doughs, but very passable for a dough that took 7 hours, start to finish!
Sent from my iPhone using Tapatalk
Sent from my SM-T835 using Tapatalk
-
1
-
-
-
Though I think a 32 would be great my 23 is perfect for Dee and I . But you never know .I'm just sitting back at the momment. Waiting to see how the world turns out .at the end of the year .
Hey Aussie, if you ever do decide to sell your 23, let me know, I know a guy in Perth whose been looking at one for ages!
Sent from my iPhone using Tapatalk
Sent from my SM-T835 using Tapatalk
-
2
-
-
No I have a 23 .if you have all your vents open with your grates in it will get to 400f real quick .so your KK will not be heat soaked. I move quickly at this stage take out the grates add wood put lower grate in then heat deflector (alfoil) then top grate then ribs shut the lid tight .you will notice it dropping in temp after you let the initial heat out leave it till it gets to 300 f then close down your vents
Is this a 32" KK? I am interested that you say you can "dial it down real quick"....that is not my experience. My sense, at least so far, is that the KK is SO well constructed and insulated`that it is challenging to get it to drop temperature. However, I am doing a load of babyback ribs (9) today so I will pay attention to the method you've described. Babybacks take only 4 hours so with less fuel in the basket, maybe it will be a little easier to control. I am trying for as close to 225* (F) as I can get it.
Sent from my SM-T835 using Tapatalk
-
1
-
-
Was waiting for you to pipe in. Lol
Sent from my SM-T835 using Tapatalk
Everyday Misc Cooking Photos w/ details
in KK Cooking
Posted
Another tri tip love this cut .
.
.
.
.
.
Sent from my SM-T835 using Tapatalk