MacKenzie Posted April 9, 2017 Report Share Posted April 9, 2017 Aussie, those ribs are making my mouth water. Sent from my SM-T710 using Tapatalk 1 Quote Link to comment Share on other sites More sharing options...
Aussie Ora Posted April 9, 2017 Report Share Posted April 9, 2017 Aussie, those ribs are making my mouth water. Sent from my SM-T710 using Tapatalk So impressed with the summer peach rub over peach just blew me and Dee away still licking my lips Outback Kamado Bar and Grill 1 Quote Link to comment Share on other sites More sharing options...
Bruce Pearson Posted April 9, 2017 Report Share Posted April 9, 2017 looks yummy 1 Quote Link to comment Share on other sites More sharing options...
DennisLinkletter Posted April 9, 2017 Author Report Share Posted April 9, 2017 TriTip.. Complete post here Used two splitters to create a V dead center in the 32's charcoal basket. I did not want the charcoal that close to the meat . Worked well, I may make something up to make this easier. Threw them in cold with the cold smoker only for about 45 minutes. Then lit the front and back pile of charcoal and brought it up slowly to about 230º spun them to about 100º and then pulled it up to 350º until I hit 125º then 425º just for color and get them a bit more cooked for my wife. My mother was here and I cooked some trips sous vide and the grilled.. they were perfectly cooked but VERY RED.. my wife was not happy with "all the blood juice on her plate" LOL she could not complain because my momma was there! This bit over rare was my peace offering.. Pulled these about 138º Porn Here: 6 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted April 9, 2017 Report Share Posted April 9, 2017 Those pixs sure make the salivary glands go into overdrive. 1 Quote Link to comment Share on other sites More sharing options...
CeramicChef Posted April 9, 2017 Report Share Posted April 9, 2017 BANG! Absolutely mouth watering pics, Dennis! 1 Quote Link to comment Share on other sites More sharing options...
Aussie Ora Posted April 10, 2017 Report Share Posted April 10, 2017 Pulled collar butt akka pork neck scotch Outback Kamado Bar and Grill 2 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted April 10, 2017 Report Share Posted April 10, 2017 Looks tasty and it is piled high with salad and meat.:) 1 Quote Link to comment Share on other sites More sharing options...
Jon B. Posted April 10, 2017 Report Share Posted April 10, 2017 My stomach is growling after looking at that feast !!!!! 1 Quote Link to comment Share on other sites More sharing options...
Bruce Pearson Posted April 10, 2017 Report Share Posted April 10, 2017 Both those cooks look very yummy Quote Link to comment Share on other sites More sharing options...
Aussie Ora Posted April 14, 2017 Report Share Posted April 14, 2017 Pepperberry T-bones Outback Kamado Bar and Grill 3 Quote Link to comment Share on other sites More sharing options...
mk1 Posted April 14, 2017 Report Share Posted April 14, 2017 (edited) More sous vide steaks.... The bone in had slightly better flavor. Both amazing! Edited April 14, 2017 by mk1 7 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted April 14, 2017 Report Share Posted April 14, 2017 Certainly looks very tasty.Sent from my SM-T710 using Tapatalk 1 Quote Link to comment Share on other sites More sharing options...
Bruce Pearson Posted April 14, 2017 Report Share Posted April 14, 2017 Wow! They look yummy 1 Quote Link to comment Share on other sites More sharing options...
tony b Posted April 14, 2017 Report Share Posted April 14, 2017 Now I'm jonesing for a steak!! Thanks, you two! Quote Link to comment Share on other sites More sharing options...
Steve M Posted April 14, 2017 Report Share Posted April 14, 2017 Great looking steaks Quote Link to comment Share on other sites More sharing options...
Aussie Ora Posted April 15, 2017 Report Share Posted April 15, 2017 Spun some snags and made some crackle in the oven with milk there was not much meat on one end so the milk stopped it forming this was the leftover belly for my st louis ribs I'm cooking today I buy the whole slab and get my butcher to cut off the belly near the end only way I can get meaty ribs Outback Kamado Bar and Grill 2 Quote Link to comment Share on other sites More sharing options...
Aussie Ora Posted April 15, 2017 Report Share Posted April 15, 2017 Bourbon bacon with crushed pepperberrys,rapadura sugar,onion and garlic powder see you in 7 days lol Outback Kamado Bar and Grill Quote Link to comment Share on other sites More sharing options...
Pascalpro Posted April 16, 2017 Report Share Posted April 16, 2017 An oven pizza using Forkish's overnight levain pizza dough and his pizza steel + broiler method. Mushrooms, artichoke hearts, fresh mozzarella, and prosciutto. Outstanding. That looks amazing!! My kind of pie!!Envoyé de mon iPhone en utilisant Tapatalk 1 Quote Link to comment Share on other sites More sharing options...
Aussie Ora Posted April 17, 2017 Report Share Posted April 17, 2017 Done some burgers last night mixed the mince with pepper berry onion garlic gave them a bit of honey dijon then some Rubicon cheese topped with beetroot and homemade slawOutback Kamado Bar and Grill 1 Quote Link to comment Share on other sites More sharing options...
