BalconySmoken Posted March 10, 2019 Report Posted March 10, 2019 Unoriginal title: dinner from last night. I tried a dry brine; meat ended up a little saltier that I like so won’t do that again, otherwise it was pretty good. Cherry wood chips used. dry rub after the dry brine - salt content was really Low in the rub, but I guess any salt messes with the dry brine my sneaky smoker kitchen setup ~ no complaints yet! Next weekend will be the real test: paddy’s day mega bbq My little chocolates off the grill Aussie beef needs Aussie wine: the Wife made the spuds and slaw this time: great stuff 10 Quote
MacKenzie Posted March 10, 2019 Report Posted March 10, 2019 Dinner is looking very tasty. Good luck with the smoke next weekend. 1 Quote
Aussie Ora Posted March 12, 2019 Report Posted March 12, 2019 Looking delish mate great cook nice sides. Love my shorties Outback Kamado Bar and Grill Quote
Tyrus Posted March 13, 2019 Report Posted March 13, 2019 Nice pics all around. Love the cherry, turns your meat into a dark experience and the shadowy Shiraz compliments a fine place setting Quote
