Aussie Ora Posted April 5, 2019 Report Share Posted April 5, 2019 Thanks mate, are you sure you don’t want any $$$ I’m more than happy to pay for the product and the shipping? I’ve been absolutely smashing the pepper berry recently, I love it! Sent from my iPhone using Tapatalk You sound really keen .I think you hooked mate .in that case the amount has gone down and the price up. Lol. It's all good mate . Outback Kamado Bar and Grill 1 Quote Link to comment Share on other sites More sharing options...
Flemming Posted April 5, 2019 Report Share Posted April 5, 2019 2 hours ago, alimac23 said: Ribs turned out well. Sent from my iPhone using Tapatalk Nice Ribs! How long did it take and at what temp? Quote Link to comment Share on other sites More sharing options...
Flemming Posted April 5, 2019 Report Share Posted April 5, 2019 1 hour ago, alimac23 said: Thanks mate, these were cheapies from FJ’s, the only thing I don’t like about them is the little layer on the top. I’ve got an epic cook coming up next weekend, I’ll be cooking: 2 x 6kg briskets 2 x 3 kg pork shoulders 4 big racks of cape grim beef ribs (my absolute favourite) Lots of snags and chicken wings. Sent from my iPhone using Tapatalk WOW! thats going to be one massive cook, lets have some pics of that 32" when its filled up. Quote Link to comment Share on other sites More sharing options...
alimac23 Posted April 5, 2019 Report Share Posted April 5, 2019 Nice Ribs! How long did it take and at what temp? Hey Flemming, thanks very much!Beef ribs are a bit like brisket and tend to finish in their own time, this particular set took 10 hours at 110cThe first 6 hours were unwrapped, then they were wrapped in foil until they proved tender.I’d say a good rule of thumb for beef ribs is to allow for a 10 hour cook, and if they finish early then rest them.Sent from my iPhone using Tapatalk Quote Link to comment Share on other sites More sharing options...
Flemming Posted April 5, 2019 Report Share Posted April 5, 2019 On 4/4/2019 at 7:30 AM, El Pescador said: The video, the music, the meat on those ribs! My favorite part had to be when, after stuffing a pound of succulent delicacies into his mouth, he proclaims, "its time to eat." Amazing. I want to party at Flemming's place. Any time! Quote Link to comment Share on other sites More sharing options...
Flemming Posted April 5, 2019 Report Share Posted April 5, 2019 On 4/3/2019 at 11:02 PM, MacKenzie said: That was a wonderful first cook, it would be a wonderful 100th cook. Thank you MacKenzie, well at least I'm of to a good start On 4/3/2019 at 11:21 PM, Steve M said: I've never seen that much meat on pork ribs. i need to have a chat with my butcher. Amazing job on all of it. Thanks Steve, Yeah, they where really really meaty On 4/4/2019 at 1:25 AM, tony b said: No, MacKenzie, it was really pasta! Damn nice looking ribs, Flemming! Welcome to the Obsession! Thanks Tony, I'm starting to understand what you all mean with "the Obssesion" it's really crazy, even my wife! are in love with the 32", what more can a Man ask for...Happy wife - Happy Life! Quote Link to comment Share on other sites More sharing options...
tony b Posted April 5, 2019 Report Share Posted April 5, 2019 (edited) Yeah, we owners do tend to get a bit carried away with our KKs. They are just such a joy to cook on and your really have to work hard to mess up most cooks. Don't get me wrong, we've all messed up a cook or 3 in our times, but it's usually when we are trying something new for the first time or there are adult beverages involved! Edited April 5, 2019 by tony b Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted April 6, 2019 Report Share Posted April 6, 2019 This dinner made with leftovers hit the spot. Creamed potatoes, corn from the freezer and half a cheese and jalapeno pepper sausage along with micro green from the kitchen window sill, sprinkles of pepper and smoked paprika. 6 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted April 7, 2019 Report Share Posted April 7, 2019 I really enjoyed that one, thanks Aussie and MabelLouHoo Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted April 8, 2019 Report Share Posted April 8, 2019 The other day I caramelized a batch of onions in the slow cooker, just sliced up onions, nothing else, set on low for 24 hours stirring once and a while when I came into the kitchen. Made a big batch of onion soup and here's lunch. I decided to put a little chili pepper on just for fun.:) 5 Quote Link to comment Share on other sites More sharing options...
Jon B. Posted April 8, 2019 Report Share Posted April 8, 2019 Gracoman would be proud of you!!!! Was it as good as it looks?? 1 Quote Link to comment Share on other sites More sharing options...
tony b Posted April 8, 2019 Report Share Posted April 8, 2019 Love me some French Onion soup ala gratinée. 1 Quote Link to comment Share on other sites More sharing options...
Flemming Posted April 8, 2019 Report Share Posted April 8, 2019 So after th Burn-In I’m back at playing around with my new toy, Anette wanted some Salmon, son an girlfriend Burgers. Happy wife-Happy life 7 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted April 8, 2019 Report Share Posted April 8, 2019 (edited) @ Jon, yes, it is all Gracoman's fault. It was gooood and thank goodness there is still more for another day. Edited April 9, 2019 by MacKenzie Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted April 8, 2019 Report Share Posted April 8, 2019 @Flemming, I'd say there must have been a lot of very happy people around that dinner table. Quote Link to comment Share on other sites More sharing options...
ckreef Posted April 8, 2019 Report Share Posted April 8, 2019 @Flemming I have to ask - what's with the gasser? Son and girlfriend don't deserve lump fired burgers? J/K But not exactly. With that much real estate you could have direct cooked the burgers on one side while the salmon sucked up the indirect heat on the other side. 1 Quote Link to comment Share on other sites More sharing options...
Flemming Posted April 9, 2019 Report Share Posted April 9, 2019 21 hours ago, ckreef said: @Flemming I have to ask - what's with the gasser? Son and girlfriend don't deserve lump fired burgers? J/K But not exactly. With that much real estate you could have direct cooked the burgers on one side while the salmon sucked up the indirect heat on the other side. I know, a disgrace, but I’m in the learning phase, for the last 14 years I’ve only been using a Weber Summit gasser and I wasn’t ready doing to many experiments, but I will improve, promise! 1 2 Quote Link to comment Share on other sites More sharing options...
ckreef Posted April 9, 2019 Report Share Posted April 9, 2019 1 hour ago, Flemming said: I know, a disgrace, but I’m in the learning phase, for the last 14 years I’ve only been using a Weber Summit gasser and I wasn’t ready doing to many experiments, but I will improve, promise! I was slightly teasing. Not sure burger smoked salmon would be a good flavor - LOL - but the concept is there. 1 Quote Link to comment Share on other sites More sharing options...
tony b Posted April 9, 2019 Report Share Posted April 9, 2019 We "usually" cut Noobs some slack, as they learn the art of the KK. Namaste! 1 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted April 10, 2019 Report Share Posted April 10, 2019 I had some previously KKed meatballs that needed to be eaten so let's make Cacio e Pepe. Used home ground flour to make whole wheat pasta and off we go. You can't really see it in this pix but there is a full teaspoon of Burlap & Barrel Zanzibar pepper on this plate. It was awesome, perfect amount of pepper for a hot feel in the mouth but not too hot. 4 Quote Link to comment Share on other sites More sharing options...
