Aussie Ora Posted March 27, 2017 Report Posted March 27, 2017 Aussie, that is a new one on me, I hope it means something good, if not don't tell me. Short for spectacular Outback Kamado Bar and Grill Quote
MacKenzie Posted March 27, 2017 Report Posted March 27, 2017 Ahhh, thanks Aussie, I appreciate your comment. Quote
CeramicChef Posted March 27, 2017 Report Posted March 27, 2017 @MacKenzie - holy smoke! That's one seriously beautiful plating! Mega Kudos! Quote
MacKenzie Posted March 27, 2017 Report Posted March 27, 2017 Thanks, CC, I must say I sure did enjoy it. 1 Quote
Bruce Pearson Posted March 27, 2017 Report Posted March 27, 2017 Looks great and yummy I love spaghetti and tomatoes well done Mac Quote
Aussie Ora Posted March 30, 2017 Report Posted March 30, 2017 Bacon is ready finished off with maple syrup and cherry rub smoked over peach and pearOutback Kamado Bar and Grill 7 Quote
MacKenzie Posted March 30, 2017 Report Posted March 30, 2017 Aussie, your bacon looks tasty, it is not going to last very long. Yummie.:) 1 Quote
tony b Posted March 30, 2017 Report Posted March 30, 2017 Nice, indeed! Might have to think about that Maple syrup & cherry rub combo. Sounds yummy. Made another CostCo run yesterday and scored more pork belly. This time I made sure that I was buying a whole piece and not the thinner ones that I got before. I will make lardon out of the second pack of those and bacon out of the new whole piece. Been happy with Batch #1, despite the odd slices. 1 Quote
Aussie Ora Posted March 30, 2017 Report Posted March 30, 2017 Tastes so goodOutback Kamado Bar and Grill Quote
MacKenzie Posted April 1, 2017 Report Posted April 1, 2017 The donair meat was from the freeze as was the pita bread so this was a quick fix. Pita bread, donair meat, melted cheese, greens, salami, tomatoes, just made donair sauce and sliced red pepper. Plated. 4 Quote
Aussie Ora Posted April 1, 2017 Report Posted April 1, 2017 That looks bloody marvelous Outback Kamado Bar and Grill Quote
MacKenzie Posted April 2, 2017 Report Posted April 2, 2017 Sous vide boneless cross rib roast for dinner today. Started it Fri about 6pm at 135F. I'm pretty sure 36 hours would have been just fine but I didn't want it for breakfast. Should have put it on later Fri. night but no harm done.:) 6 Quote
Bruce Pearson Posted April 3, 2017 Report Posted April 3, 2017 I think I've gained 10 pounds since I joined this site. All of the food looks so delicious makes me hungry and I have to go out and eat! 2 Quote
tony b Posted April 3, 2017 Report Posted April 3, 2017 15 hours ago, Bruce Pearson said: I think I've gained 10 pounds since I joined this site. All of the food looks so delicious makes me hungry and I have to go out and eat! We tell all the newbies that the first thing to do after your KK arrives is to go buy a bigger sized belt - you'll need it sooner than you think! 2 Quote
Paul Posted April 4, 2017 Report Posted April 4, 2017 (edited) I picked up a 10 pound brisket (smallest I could find at Costco) and smoked for 12 hours at 225*. Awful pics I really need to buy a camera. Cleaned and ready for trimming Seasoned with S&P On Bob at 5:00 AM (really bad outdoor lighting) And the finished product Needless to say a 10 pounder is about the limit (real estate limitations) for a 16" TT The point was really good. The flat is always a little dryer so I gave that away. It ate well! Edited April 4, 2017 by Paul 6 Quote
Aussie Ora Posted April 4, 2017 Report Posted April 4, 2017 Looks good to meOutback Kamado Bar and Grill Quote
Aussie Ora Posted April 4, 2017 Report Posted April 4, 2017 Just a quick rump sear for dinner love how quick Ora heats up Outback Kamado Bar and Grill 1 Quote
