alimac23 Posted March 30, 2019 Report Share Posted March 30, 2019 There's a story behind that beer glass - care to share it with us beer geeks?? Hey Tony, that’s one of my new Teku glasses, the home brew club that I’m a member of has them made up about once a year, they’ve done all sorts of different styles in the past.Sent from my iPhone using Tapatalk 3 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted March 30, 2019 Report Share Posted March 30, 2019 I love the swan with the hops leaves making up the feathers. Quote Link to comment Share on other sites More sharing options...
alimac23 Posted March 30, 2019 Report Share Posted March 30, 2019 I love the swan with the hops leaves making up the feathers. Thanks Mac, one of the guys in the group is a good artist and designed that, really fitting too as the swan is the symbol of Western Australia.Sent from my iPhone using Tapatalk 2 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted March 30, 2019 Report Share Posted March 30, 2019 Thanks Mac, one of the guys in the group is a good artist and designed that, really fitting too as the swan is the symbol of Western Australia.Sent from my iPhone using TapatalkWell guess what, Swan was my maiden name, so I have an affectation for them, and beer. LOL 3 Quote Link to comment Share on other sites More sharing options...
BonFire Posted March 30, 2019 Report Share Posted March 30, 2019 Wings as well tonite, grandson loves them as we all do Malcom Reed style, with a little Meat Church dusting. Also finally got my BBQ Buttula, for all those larger morsels 7 Quote Link to comment Share on other sites More sharing options...
alimac23 Posted March 30, 2019 Report Share Posted March 30, 2019 Snap! We done chicken wings tonight too Sent from my iPhone using Tapatalk 7 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted March 30, 2019 Report Share Posted March 30, 2019 (edited) It must have been wing night. It would have been fun to taste test all three.:) Edited March 30, 2019 by MacKenzie Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted March 30, 2019 Report Share Posted March 30, 2019 (edited) I wonder what we are all cooking tonight? Edited March 30, 2019 by MacKenzie Quote Link to comment Share on other sites More sharing options...
tekobo Posted March 30, 2019 Report Share Posted March 30, 2019 1 hour ago, MacKenzie said: I wonder what we are all cooking tonight? Wings again? All great looking cooks. And thanks Mac, you've reminded me of an old trick of mine with wings and other chicken pieces. I would sous vide with spices/marinade for an hour at 80C, cool down and freeze. Great for taking with me when I travel for work. They cook up under the grill at the aparthotel much faster and taste great. Yum! 1 Quote Link to comment Share on other sites More sharing options...
tony b Posted March 30, 2019 Report Share Posted March 30, 2019 (edited) Great wing cooks, all! No wing cooks here, but I am doing some Alabama white sauce chicken pieces for dinner tonight. @alimac23 - another homebrewer here! But our club's logo is rather boring compared to yours! Edited March 30, 2019 by tony b 2 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted March 30, 2019 Report Share Posted March 30, 2019 Rerun of wing night. 7 Quote Link to comment Share on other sites More sharing options...
alimac23 Posted March 31, 2019 Report Share Posted March 31, 2019 Great wing cooks, all! No wing cooks here, but I am doing some Alabama white sauce chicken pieces for dinner tonight. [mention=2427]alimac23[/mention] - another homebrewer here! But our club's logo is rather boring compared to yours! Nice logo Tony!The Perth Homebrew share club is a Facebook club and they don’t have regular club nights. I’m on the committee of another homebrew club which meets monthly called Northern Brewers Homebrew Club, we’re just organising our first BJCP comp for May called “I speak no Americano” American Pale Ale entries only.Sent from my iPhone using Tapatalk Quote Link to comment Share on other sites More sharing options...
Aussie Ora Posted March 31, 2019 Report Share Posted March 31, 2019 Great cooks everyone. I got myself a new toy a Kebab kit for the rotisserie had to try it out. Two plates screw down on the rod and the skewers just slide and clip into place..on they go..and ready ..plated on a bed of rice nice and easy .. I can see this being used for chook wings, legs and other fun stuff.Outback Kamado Bar and Grill 9 Quote Link to comment Share on other sites More sharing options...
alimac23 Posted March 31, 2019 Report Share Posted March 31, 2019 Great cooks everyone. I got myself a new toy a Kebab kit for the rotisserie had to try it out. Two plates screw down on the rod and the skewers just slide and clip into place..on they go..and ready ..plated on a bed of rice nice and easy .. I can see this being used for chook wings, legs and other fun stuff.Outback Kamado Bar and Grill That looks awesome! Definitely keen on getting one of those!Sent from my iPhone using Tapatalk 1 Quote Link to comment Share on other sites More sharing options...
Aussie Ora Posted March 31, 2019 Report Share Posted March 31, 2019 That looks awesome! Definitely keen on getting one of those!Sent from my iPhone using Tapatalk$39.00 from Bunnings. Matador Kebab kit .it's pretty sturdy as well Outback Kamado Bar and Grill 1 Quote Link to comment Share on other sites More sharing options...
Aussie Ora Posted March 31, 2019 Report Share Posted March 31, 2019 Seeing as though Ora was set up for rotisserie .I thought a chook was the way to go .injected it with some Kakadu plum and bourbon. Dusted with some pineapple head. Can't waitOutback Kamado Bar and Grill 5 Quote Link to comment Share on other sites More sharing options...
Flemming Posted March 31, 2019 Report Share Posted March 31, 2019 OK! My first cook is underway.....since I haven’t done the burn-in yet, I’ll go for some low and slow...2 x Duroc St. Louis cut Ribs and 2 x Aussi Black Angus Short Ribs, that should feed 4 people......I it’s really amazing how rocksteady that KK just sits there, holding 275° ...... more later on. 8 Quote Link to comment Share on other sites More sharing options...
alimac23 Posted March 31, 2019 Report Share Posted March 31, 2019 Looking great Aussie, I bet it tasted amazing!Sent from my iPhone using Tapatalk 1 Quote Link to comment Share on other sites More sharing options...
alimac23 Posted March 31, 2019 Report Share Posted March 31, 2019 What a fantastic looking first cook Flemming!It’s amazing how well they hold temps, if you haven’t had a Kamado before you’ll be even more surprised at how little fuel they burn to hold the low n slow temps.Sent from my iPhone using Tapatalk Quote Link to comment Share on other sites More sharing options...
alimac23 Posted March 31, 2019 Report Share Posted March 31, 2019 Congratulations to you and your wife [mention=2427]alimac23[/mention]. In answer to your question about whether that is enough food, it sounds like oodles for 40 + 10 halves. It also sounds like a lot of work. I had a party for 100 that went on all day and my main learning was that, even though it was fun having small bites like sausages and chicken coming off the grill all day the thing that people remembered and raved about was the brisket. To give yourself time to enjoy the day you may want to focus on low n slow and wowing them with how well the KK delivers. Thanks tekobo, it’ll definitely change the pace of life a bit I’m sure but we’re both really looking forward to it.Great advice also on the cooking on the day, we’ve decided that all the low n slow stuff will be off resting in the cooler way before the guests arrive so we’re planning to have everything cooked for just as they start to arrive, that means that once the sausages and wings are done, I won’t have to cook anything else for the rest of the day which will leave me free to chat and have a few beers with everyone.Sent from my iPhone using Tapatalk 3 Quote Link to comment Share on other sites More sharing options...
