5698k Posted November 23, 2017 Report Posted November 23, 2017 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. Sent from my iPhone using Tapatalk Quote
MacKenzie Posted November 23, 2017 Report Posted November 23, 2017 Love those pixs, mouth watering at its finest. Quote
Bruce Pearson Posted November 24, 2017 Report Posted November 24, 2017 Dang those burnt ends look yummy Quote
5698k Posted November 24, 2017 Report Posted November 24, 2017 Tony....Sent from my iPhone using Tapatalk 1 Quote
MacKenzie Posted November 24, 2017 Report Posted November 24, 2017 Looks like we are all going to Rob's for dinner. Quote
5698k Posted November 24, 2017 Report Posted November 24, 2017 Ha! Better hurry, stepsons are hungry!Sent from my iPad using Tapatalk Quote
tony b Posted November 25, 2017 Report Posted November 25, 2017 Nice ribs, Robert - and pictures, too? I'm visiting friends in Chicago and we went to Green Street Meats yesterday - amazing burnt ends and beef ribs. Quote
Aussie Ora Posted November 27, 2017 Report Posted November 27, 2017 Smoking my belly bacon thought I would add some ribsOutback kamado Bar and Grill 2 Quote
MacKenzie Posted November 27, 2017 Report Posted November 27, 2017 Smoking my belly bacon thought I would add some ribsOutback kamado Bar and Grill Looking tasty, Aussie. 1 Quote
tony b Posted November 28, 2017 Report Posted November 28, 2017 Can't argue with that! Can't wait to see the bacon when it's done! Quote
Aussie Ora Posted November 28, 2017 Report Posted November 28, 2017 Time to slice the bacon Outback kamado Bar and Grill 3 Quote
Bruce Pearson Posted November 28, 2017 Report Posted November 28, 2017 Looks delicious how did it taste? Quote
tony b Posted November 28, 2017 Report Posted November 28, 2017 Nice looking Bacon, Aussie, but where's the Purple Crack? Quote
tony b Posted December 1, 2017 Report Posted December 1, 2017 Steak Night! While doing the weekly marketing, spotted this bad boy in the "special sale" section of the meat counter. I couldn't say No! Injected with Sriracha Stix (classic garlic butter), rubbed with Sucklebusters Hoochie Mama and Dizzy Pig Montreal Steak rubs. On a direct fire in the split basket, with coffee wood chunks. Finished with some compound butter (garlic, parsley and Parmesan cheese) - leftovers from doing Drago oysters. Plated with a killer twice-baked potato (boursin cheese, black garlic, sour cream, butter and S&P), green salad, crusty bread and a nice bottle of red wine. Can't get any better than this!!! Ready for my close-up, Mr. DeMille! Bon Appetit, ya'll!! 5 1 Quote
DennisLinkletter Posted December 1, 2017 Author Report Posted December 1, 2017 Hey Tony.. are you a lefty? Quote
MacKenzie Posted December 1, 2017 Report Posted December 1, 2017 Bon Appetit, ya'll!! That is easy for you to say you're the one with the dinner.All I can do is say, "Holy smokes does that ever look tasty." Quote
Paul Posted December 1, 2017 Report Posted December 1, 2017 5 hours ago, tony b said: leftovers from doing Drago oysters. Love Dragos oysters. I even ordered a dozen for dessert last time I was there. Quote
Bruce Pearson Posted December 1, 2017 Report Posted December 1, 2017 Nice photos! And great looking steak and that potato looks yummy. Quote
