Aussie Ora Posted August 25, 2018 Report Share Posted August 25, 2018 I’ve got a couple of friends coming over tomorrow for some beers, going to cook this up as well as some home made sausages and chicken wings with a blue cheese sauce! Nice looks good the blue cheese sauce with wings sounds tastyOutback kamado Bar and Grill Quote Link to comment Share on other sites More sharing options...
todc1963 Posted August 25, 2018 Report Share Posted August 25, 2018 That Tomahawk looks ready to be devoured.... 1 Quote Link to comment Share on other sites More sharing options...
Bruce Pearson Posted August 25, 2018 Report Share Posted August 25, 2018 Aussie is that grass growing on the bottom shelf? The steak looks delicious nice cook! 1 1 Quote Link to comment Share on other sites More sharing options...
sfdrew28 Posted August 26, 2018 Report Share Posted August 26, 2018 Did a Wagyu brisket overnight and just served to family visiting from NZ. They never had that cut or bbq like that. All guests blown away. Gossamer held the overnight temp within a 4 degree range without one adjustment. Incredible. Sent from my iPhone using Tapatalk 5 Quote Link to comment Share on other sites More sharing options...
Aussie Ora Posted August 26, 2018 Report Share Posted August 26, 2018 Aussie is that grass growing on the bottom shelf? The steak looks delicious nice cook! Lol cheers mate Outback kamado Bar and Grill Quote Link to comment Share on other sites More sharing options...
Aussie Ora Posted August 26, 2018 Report Share Posted August 26, 2018 Did a Wagyu brisket overnight and just served to family visiting from NZ. They never had that cut or bbq like that. All guests blown away. Gossamer held the overnight temp within a 4 degree range without one adjustment. Incredible. Sent from my iPhone using Tapatalk Looks greatOutback kamado Bar and Grill 1 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted August 26, 2018 Report Share Posted August 26, 2018 sf, I'll bet they were impressed, your cook looks wonderful. Quote Link to comment Share on other sites More sharing options...
Steve M Posted August 26, 2018 Report Share Posted August 26, 2018 @sfdrew28 Incredible looking brisket. My mouth is watering. Quote Link to comment Share on other sites More sharing options...
tony b Posted August 26, 2018 Report Share Posted August 26, 2018 (edited) Nice brisket! I have no doubt that your guests were totally blown away! Edited August 26, 2018 by tony b Quote Link to comment Share on other sites More sharing options...
Chanly1983 Posted August 26, 2018 Report Share Posted August 26, 2018 (edited) After a disastrous try of making bread in the KK last week, I decided to jump back on thehorse this week with a batch of Pain de campagne and Pain au Bacon from the book Flour Water Salt Yeast. It actually turned out tasty and not black. I decreased my temp from last weeks 500 to 450 and once I dropped the bread on stone I closed the top hat. Also decreased my times from 35 or 40 to about half. Here is my Hybrid dough proofing. So I tried 25 minutes gave the bread a rotation and another 10. A little too long for the rectangle loaf. Ok onto the straight leaving Bacon bread tried 20 minutes with a rotation and another 10 minutes and the money shot! Next week I am thinking a merlot rosemary with cracked pepper sourdough... maybe Edited August 26, 2018 by Chanly1983 5 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted August 27, 2018 Report Share Posted August 27, 2018 Just look at that crumb. Quote Link to comment Share on other sites More sharing options...
Chanly1983 Posted August 27, 2018 Report Share Posted August 27, 2018 And the yummy bits of bacon!!! My dogs were going nuts after I brought these loaves into the house to cool. 1 Quote Link to comment Share on other sites More sharing options...
5698k Posted August 27, 2018 Report Share Posted August 27, 2018 Fresh reds with the scales left on, butter, liquid crab boil, and Tony’s. Waddya got? Redfish on the half shell. Sent from my iPhone using Tapatalk 4 2 Quote Link to comment Share on other sites More sharing options...
alimac23 Posted August 28, 2018 Report Share Posted August 28, 2018 Slow cooked lamb shoulder on the KK today, I was working from home so managed to get it on at 8.30am, it come off at 6pm. I’d say it was tender 7 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted August 28, 2018 Report Share Posted August 28, 2018 allimac, your lamb roast looks lovely, beautiful. 1 Quote Link to comment Share on other sites More sharing options...
alimac23 Posted August 28, 2018 Report Share Posted August 28, 2018 allimac, your lamb roast looks lovely, beautiful. Thanks MacKenzie, lamb shoulder is a favourite of mine! Quote Link to comment Share on other sites More sharing options...
tony b Posted August 28, 2018 Report Share Posted August 28, 2018 Nice, but I'm curious as to why you used a roasting pan - gravy? Quote Link to comment Share on other sites More sharing options...
alimac23 Posted August 28, 2018 Report Share Posted August 28, 2018 Nice, but I'm curious as to why you used a roasting pan - gravy? Exactly that Tony, I poured the juices off into a jug then skimmed the fat off, added a gravy base and some water and ended up with a nice gravy. 1 Quote Link to comment Share on other sites More sharing options...
Bruce Pearson Posted August 29, 2018 Report Share Posted August 29, 2018 Pulled lamb looks delicious. Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted August 29, 2018 Report Share Posted August 29, 2018 (edited) Made a sauce from lime juice, light brown sugar and pomegranate molasses for some chicken that I had previously roasted on the KK. Also did some skillet roasted potatoes with rosemary and lucky to find some suitable beet greens from the garden. Edited August 29, 2018 by MacKenzie 5 Quote Link to comment Share on other sites More sharing options...
