I'm so dizzy

[Aussie Ora]

Something is looking good .

 

Outback kamado Bar and Grill

 

 

[Aussie Ora]

So to add to this pic I was going to do a picanha but my butcher was out but had heaps of Tri Tip ,so I decided to spin one cleaned one up I did not want the fat on this cook .. Gave it some purple Crack. . And some Santa Maria. .had an empty container of Twisted Q.@ckreef. Lol. Fits perfect in the package so I know what it is lol. . Set up Ora for a spin. . And on it goes. . I wanted to make up a Brazilian farofa but could not find any manoic flour or plantains. But looking up some recipes someone described manoic flour being like bread crumbs so because this is just soaking up the juices I decided to use panko. As for the plantains i like munching on these at work have a nice sweetness. . .got the bacon going in some butter..added the apple.. Some more butter and onion.. Then the panko. .mixed it all up.. Then made up a chimchurri sauce. . .I bought two tips decide to vaccum seal one in some chimchurri sause for another cook tomorrow. . Tip is looking good. .resting. . And carved. .I put some flat bread under the grill ..spread on some chimchurri sauce. .and plated with my take on Farofa which turned out terrific the panko done it's job of soaking up all the bacon fat and butter and the apples shined through. .and I made a mess can't take me anywhere. Lol.

Outback kamado Bar and Grill

[tony b]

Knocked that one out of the park, Aussie! 

Had a buddy come to town for the annual golf outing. We always do it up on Friday night. This year was local corn on the cob, twice baked spuds and a 2 1/2 lb grass fed cowboy ribeye, with a side of sautéed mushrooms and chimichurri sauce. Lots of adult beverages were consumed before bedtime - ha, ha! Cooked the ribeye sous vide for 3 hours @ 130F. Then finished on the lower grate after I roasted the corn. Spuds were done in the air fryer. Only 1 pic of the platter before we devoured it! (I'd de-boned the steak before plating, since I was going to slice it for service.)

Edited August 13, 2018 by tony b

[Aussie Ora]

Knocked that one out of the park, Aussie! 
Had a buddy come to town for the annual golf outing. We always do it up on Friday night. This year was local corn on the cob, twice baked spuds and a 2 1/2 lb grass fed cowboy ribeye, with a side of sautéed mushrooms and chimichurri sauce. Lots of adult beverages were consumed before bedtime - ha, ha! Cooked the ribeye sous vide for 3 hours @ 130F. Then finished on the lower grate after I roasted the corn. Spuds were done in the air fryer. Only 1 pic of the platter before we devoured it! (I'd de-boned the steak before plating, since I was going to slice it for service.)

Looks terrific tony sounds like you had a great day

Outback kamado Bar and Grill

[MacKenzie]

Tony, what a fantastic celebration. There's that corn that I have yet to have for the season. You are making me envious. 

Edited August 14, 2018 by MacKenzie

[tony b]

Hang in there, MacKenzie; I'm sure you get some corn soon!

[tekobo]

On 8/13/2018 at 11:48 AM, Aussie Ora said:

with my take on Farofa which turned out terrific the panko done it's job of soaking up all the bacon fat and butter and the apples shined through.

Great cook Aussie.  Some describe farofa as having the texture of sand.  I know some people who hate couscous who also say it has a sandy mouthfeel.  I think couscous might be a good substitute if you can't get hold of farofa. 

[tekobo]

On 8/13/2018 at 4:45 PM, tony b said:

Only 1 pic of the platter before we devoured it! (I'd de-boned the steak before plating, since I was going to slice it for service.)

Naaaaice Tony!

[Aussie Ora]

Great cook Aussie.  Some describe farofa as having the texture of sand.  I know some people who hate couscous who also say it has a sandy mouthfeel.  I think couscous might be a good substitute if you can't get hold of farofa. 

Cheers was thinking couscous have that and panko in my pantry love both but I like the way panko fries up an added taste was going to sprinkle on some nutmeg but forgot lol.

 

Outback kamado Bar and Grill

 

 

 

[tony b]

I'd describe farofa as having that sandy texture. Kinda makes it unique and interesting from other starches. Plus, anything where the preferred cooking method is to cook it with bacon fat, is top notch in my book! Look for it also as "manioc flour."