Everyday Misc Cooking Photos w/ details

[Aussie Ora]

All burgers deserve beetroot

Outback kamado Bar and Grill

[Bruce Pearson]

Dozer that pizza looks yummy!

[tony b]

@Aussie Ora - 

[5698k]

Tony, since you asked if ever cook anymore....





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[MacKenzie]

and that is not going to be a quick cook either so we just might see lots of pixs, eh.  

[5698k]

Not sure, it’s going to be a standard brisket, no bells or whistles.


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[tony b]

What? No burnt ends?

[5698k]

That’s part of a standard brisket.


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[5698k]

Trimmed and rubbed with coffee cardamom.


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[Grant]

Looking good.   I bet the next picture will look even better though!

[MacKenzie]

I can see we are going to be teased right to the very end.  

[5698k]

Mac, it’s all I can do to remotely keep up with your standards.


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[5698k]

Ok, it’s on. I hope my timing is ok.


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[MacKenzie]

Looks wonderful. 

[Bruce Pearson]

Well looks great so far and I bet it’s going to turn out deeeeelicious!

[5698k]

Future burnt ends.


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[5698k]

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[tony b]

Awesome cook, dude. Crazy burnt ends. 

[DennisLinkletter]

4 hours ago, 5698k said:

 

When they are right.. ain't nothing better!!

[5698k]

This brisket started at 17lbs, it was probably 12lbs after I trimmed. It took 10.5 hrs to cook at 250°, I pulled at 203° internal.


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