Some good looking cooks snuck through recently 👍

 

 

Some pulled pork but and lamb shoulder for todays family lunch 

Duck 👍

Looking forward to trying this Rump Cap cooked like brisket 

Edited November 27, 20223 yr by Chill3

Speaking of rump cap. Made some Picanha using a new rotisserie we just started selling.

 

 

 

 

 

 

 

 

Edited November 27, 20223 yr by tubularbells

Good lord.  A bit of HP on that and I’d be larfing.

So... I've let my Costco membership expire, where can I get US style pork ribs these days? My family Christmas GTG will be a casual BBQ type affair this year, but I've been asked to do my smoked ribs.

Has not really been BBQ weather ‘’FOR TWO YEARS!’’

 

But Sunday was a cracker in Sydney

 

 

Fat sausage’s and some short ribs  

Cooking for a family catch up today, hard to go past a good Porchetta  ❤️

 

First look after 30 mins to check crackling is happening - tick!!

2 hours ago, Mendes said:

Cooking for a family catch up today, hard to go past a good Porchetta  ❤️

 

First look after 30 mins to check crackling is happening - tick!!

And the finished product resting... 

Nailed it!

 

2 and a bit hours should do the trick, Hardcore Carnivore Red, GMG gold blend pellets and a couple of Cervesas, happy days.

 

Edited January 22, 20233 yr by mtf

Aus day lamb 👍

Traeger doing the job today. Side of salmon and a couple of lamb shoulders. 

 

On 26/01/2023 at 6:39 PM, chaddy said:

Traeger doing the job today. Side of salmon and a couple of lamb shoulders. 

 

 

nice 

any tips for the salmon? the wife only eats fish flesh. I've done a few single serve fillets but would like to attempt a whole side 

11 hours ago, wasabijim said:

 

nice 

any tips for the salmon? the wife only eats fish flesh. I've done a few single serve fillets but would like to attempt a whole side 

My sister (in Vancouver, where salmon comes in 10-12 varieties) always does hers on cedar planks. This adds a nice flavour but to my mind she also overcooks it.

Like Greg suggested whenever possible I do mine on either cedar planks or sheets (depending on portion size) as it slows down the cooking process from underneath giving more time for the skin to dry and crisp up a bit.

 

 

 

Alternatively if your not a fan of cedar then placing the flesh side on a bed of sliced lemon with some fresh dill works well also.

i have cedar planks, but a single plank is not big enough for more than 3, maybe 4 fillets each.

I guess i can lump the side across multiple planks with lemon slices on any join.

I like the idea of slowing down the underside cook time. 

cheers 

Edited February 9, 20233 yr by wasabijim

Just back from visiting my Brother in Austin TX 

 

Cooked up a feast - My first go on a Smokey Mountain  

 

 

 

 

47 minutes ago, Powerglide said:

Just back from visiting my Brother in Austin TX 

 

Cooked up a feast - My first go on a Smokey Mountain  

 

 

 

 

 

BBQ and bourbon. What's not to love!

 

 

1 minute ago, tubularbells said:

 

BBQ and bourbon. What's not to love!

 

 

1oo%

I’m more of a Scotch fan but when in Rome!

 

I can recommend the Elijah Craig ‘’a fine sippin whiskey’’ 

 

Visited a host of BBQ joints, forget Franklin’s, even he goes here for the best BBQ in town.

 

 

 

 

Horrible 28 degree winters day