Aussie Ora Posted April 30, 2017 Report Share Posted April 30, 2017 John Henry's peach ribs smoked over peach with dizzy pig pineapple head dusted ,watermelon, rockmelon and pineapple tasted great.i let the ribs rest in butchers paper whilst I cooked the melons and pineapple kept them wellSent from my SM-P600 using Tapatalk 7 Quote Link to comment Share on other sites More sharing options...
Aussie Ora Posted April 30, 2017 Report Share Posted April 30, 2017 Home made bacon and lemon myrtle and pepper berry egg for brekkie yumSent from my SM-P600 using Tapatalk 3 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted April 30, 2017 Report Share Posted April 30, 2017 Aussie, you are on a very tasty roll. 1 Quote Link to comment Share on other sites More sharing options...
Paul Posted April 30, 2017 Report Share Posted April 30, 2017 Good looking cooks! 1 Quote Link to comment Share on other sites More sharing options...
CeramicChef Posted April 30, 2017 Report Share Posted April 30, 2017 Now you guys have gone and done it - I'm starving and it's time for bed! AAAAAAAARRRRRGGGGGGGHHHHH! 1 Quote Link to comment Share on other sites More sharing options...
Aussie Ora Posted April 30, 2017 Report Share Posted April 30, 2017 Aussie, you are on a very tasty roll. Cheers Mac as soon as I Crack the egg I added the lm/pb so it gets cooked into the egg yummy layers of goodnessSent from my SM-P600 using Tapatalk Quote Link to comment Share on other sites More sharing options...
tony b Posted April 30, 2017 Report Share Posted April 30, 2017 See, Purple Crack does make your eggs purple! Mine didn't look quite so purple this morning, as they were scrambled, but the color was still there! 1 Quote Link to comment Share on other sites More sharing options...
Aussie Ora Posted May 1, 2017 Report Share Posted May 1, 2017 Tried the future of BBQ ,BBQ 3000 that is on a trip tip yes tony this guinea pig took the bate lol tasted pretty good I swapped it into a better jar. To shake bit of coleslaw and corn good to go Sent from my SM-P600 using Tapatalk Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted May 1, 2017 Report Share Posted May 1, 2017 Aussie, you tri-tip looks wonderful and I am so jealous of that corn. Only 4 months more and I'll have fresh corn. 1 Quote Link to comment Share on other sites More sharing options...
Aussie Ora Posted May 1, 2017 Report Share Posted May 1, 2017 We seem to have corn all year round down here Sent from my SM-P600 using Tapatalk Quote Link to comment Share on other sites More sharing options...
Bruce Pearson Posted May 1, 2017 Report Share Posted May 1, 2017 Both of those meals D licious Quote Link to comment Share on other sites More sharing options...
tony b Posted May 1, 2017 Report Share Posted May 1, 2017 (edited) Well, I did the Purple Crack ribs yesterday. I split a rack of baby backs in half - each got smeared with CYM, one half got a mix of Purple Crack, granulated roasted garlic and brown sugar; the other half got Oakridge BBQ Competition Rub. Here's the Purple Crack ribs out of the fridge before going onto the KK @ 225F with smoker pot of pecan and peach woods for 4 1/2 hours. Done. Side by side with the Oakridge, so you can still see the purple color even after they were cooked. Had a buddy over for dinner to help taste test this experiment. We both liked the Purple Crack ribs better. Sorry, no plated shots, but we had corn on the cob, too. I think it came from FL. It was OK for early season corn, but I live for the "home grown" stuff that will be ready in July. Breakfast (aka Brekkie) this morning was Purple Crack hashbrowns, with some cut up Purple Crack rib meat, and a couple of fried eggs on top, dusted of course with more Purple Crack. Did I happen to mention that this sh!t is addictive?? Edited May 1, 2017 by tony b 3 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted May 1, 2017 Report Share Posted May 1, 2017 (edited) That is a huge difference in colour and I like the Purple Crack colour the best. BTW, that Brekkie sounds wonderful.:) Edited May 1, 2017 by MacKenzie Quote Link to comment Share on other sites More sharing options...
Aussie Ora Posted May 1, 2017 Report Share Posted May 1, 2017 Those ribs look pretty good Tony nice colourSent from my SM-P600 using Tapatalk Quote Link to comment Share on other sites More sharing options...
tony b Posted May 1, 2017 Report Share Posted May 1, 2017 Gotta chuckle - you and MacKenzie both spell "colour" the same - the English version. Classic! Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted May 1, 2017 Report Share Posted May 1, 2017 That's because we spell colour the correct way, right Aussie. . It is like neighbour and a whole bunch of other words that are supposed to have a "u " in them. 2 Quote Link to comment Share on other sites More sharing options...
Aussie Ora Posted May 3, 2017 Report Share Posted May 3, 2017 Peach rub dizzy chook Sent from my SM-P600 using Tapatalk 4 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted May 3, 2017 Report Share Posted May 3, 2017 What a great dinner and I just know it was extra tasty. Quote Link to comment Share on other sites More sharing options...
tony b Posted May 3, 2017 Report Share Posted May 3, 2017 Nice bird! For a moment, I was wondering if "dizzy" meant that you'd spun it or that you put Dizzy Pig on it! 1 Quote Link to comment Share on other sites More sharing options...
FotonDrv Posted May 3, 2017 Report Share Posted May 3, 2017 Aussie, after seeing that I think I need to go eat something! Probably will not be that tasty looking though... 1 Quote Link to comment Share on other sites More sharing options...
