MacKenzie Posted April 23, 2019 Report Share Posted April 23, 2019 I wish I was eating that dinner. Quote Link to comment Share on other sites More sharing options...
tony b Posted April 24, 2019 Report Share Posted April 24, 2019 You might regret that, MacKenzie. I have a seriously upset stomach today! 2 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted April 24, 2019 Report Share Posted April 24, 2019 That is bad news, Tony, it must have been something else not your dinner, maybe the flu. Hope you are feeling better sooooooon. Quote Link to comment Share on other sites More sharing options...
tony b Posted April 24, 2019 Report Share Posted April 24, 2019 Better living through chemistry, as the slogan goes - I'm taking Immodium today. I suspect a part of the problem was due to the 4 New England IPAs that I had yesterday before/with dinner. I'm noticing that the big hazy/hoppy ones tend to upset my stomach some, so I'm going to cut back on those beers. 2 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted April 24, 2019 Report Share Posted April 24, 2019 Just so long as you don't have to cut them out altogether. 1 Quote Link to comment Share on other sites More sharing options...
Steve M Posted April 24, 2019 Report Share Posted April 24, 2019 On 4/24/2019 at 6:30 PM, tony b said: Better living through chemistry, as the slogan goes - I'm taking Immodium today. I suspect a part of the problem was due to the 4 New England IPAs that I had yesterday before/with dinner. I'm noticing that the big hazy/hoppy ones tend to upset my stomach some, so I'm going to cut back on those beers. Expand Sounds a bit drastic, can't you just buy more imodium? 2 3 Quote Link to comment Share on other sites More sharing options...
tony b Posted April 24, 2019 Report Share Posted April 24, 2019 Trust me, I'm not giving up beer! I will just back off the NEIPAs and see if that makes a difference. There's still plenty of other beer styles to be enjoyed. 3 Quote Link to comment Share on other sites More sharing options...
alimac23 Posted April 25, 2019 Report Share Posted April 25, 2019 Piri piri chicken tonight from the food safari fire book, I haven’t done made this in a long time but I really enjoy it when I do.Sent from my iPhone using Tapatalk 10 Quote Link to comment Share on other sites More sharing options...
Steve M Posted April 25, 2019 Report Share Posted April 25, 2019 That looks delicious @alimac23 Quote Link to comment Share on other sites More sharing options...
Pequod Posted April 25, 2019 Report Share Posted April 25, 2019 @alimac23 - nice! Not sure why I haven't spun roadkill in a basket before, but I'm thinking I need to! Quote Link to comment Share on other sites More sharing options...
alimac23 Posted April 25, 2019 Report Share Posted April 25, 2019 Thanks guys!Using the basket makes it nice and easy to spatchcock the bird first and then also baste and sauce it at the end.Sent from my iPhone using Tapatalk Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted April 25, 2019 Report Share Posted April 25, 2019 Easy to see why you enjoy this so much, looks delicious, Alimac.:) Quote Link to comment Share on other sites More sharing options...
Flemming Posted April 25, 2019 Report Share Posted April 25, 2019 @alimac23 Now thats one good looking Bird! One more reason why I just ordered the Rotisserie 2 Quote Link to comment Share on other sites More sharing options...
tony b Posted April 25, 2019 Report Share Posted April 25, 2019 On 4/25/2019 at 3:34 PM, Flemming said: One more reason why I just ordered the Rotisserie Expand Excellent decision! Quote Link to comment Share on other sites More sharing options...
Aussie Ora Posted April 26, 2019 Report Share Posted April 26, 2019 Stombolli needed a fix with some garlic bread. The last of the Dinosaur sauce ..added the goodies.... On they go.. Looking good. . Ready to go. . And plated. Yum. Outback Kamado Bar and Grill 6 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted April 26, 2019 Report Share Posted April 26, 2019 That would be great for my breakfast if I could just reach out and grab it. 1 Quote Link to comment Share on other sites More sharing options...
Aussie Ora Posted April 27, 2019 Report Share Posted April 27, 2019 Got a couple of lamb necks .Made up a marinade ,lemon juice lemon zest, crushed garlic, rosemary, oregano, thyme,.evoo. purple crack and Himalayan sea salt..vacuumed sealed for tomorrow .Outback Kamado Bar and Grill 4 Quote Link to comment Share on other sites More sharing options...
tony b Posted April 27, 2019 Report Share Posted April 27, 2019 (edited) Can't wait to see the cook and end results! Seriously crappy weather here today - cold (42F), windy and rain/snow mix - yuck! So, no firing up the grill today. Pouring beer tomorrow with the beer club, so at least the weekend won't be a total bust! Edited April 27, 2019 by tony b 2 1 Quote Link to comment Share on other sites More sharing options...
Pequod Posted April 27, 2019 Report Share Posted April 27, 2019 (edited) @alimac23 inspired Triple R chicken underway. That’s Roti’d Roadside Roadkill chicken in a basket. Using the Meater, of course. Shaker bottle of roadside mop to baste it as it spins. Done. Edited April 27, 2019 by Pequod 3 Quote Link to comment Share on other sites More sharing options...
5698k Posted April 27, 2019 Report Share Posted April 27, 2019 Did this turbo..350°, took 2.75 hrs for a 12lb brisket, cooked to 170° internal, wrapped in butcher paper, then went to 202°. I separated the muscles, wrapped the flat in foil and towel. The burnt ends took another two hours to render. I’m convinced about the turbo method..Sent from my iPhone using Tapatalk 9 Quote Link to comment Share on other sites More sharing options...
