There would be some great Easter cooks and Anzac Day is coming up as well.
Remember 3 pics per post.
What are you cooking
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Overnight cook of some Jacks Creek beef ribs.
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This is what happens when you have Ham for Easter! Monte Cristo!
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is that a John Deer logo?
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Yes. I gift from a friend at Pelletheads many years ago!
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Rump cap on the Weber with a bit of cherry wood for smoke.
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Pork mince, bacon, pine nuts, apricot & craisins porchetta, 1hr to go…
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Every time I see a pic of that Fiammetta I wish I grabbed one when Bunnies were clearing them out.
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Every time I see a pic of that Fiammetta I wish I grabbed one when Bunnies were clearing them out.
We are loving ours Wazza, I’m glad I drove to Wollongong to grab one back then
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Every time I see a pic of that Fiammetta I wish I grabbed one when Bunnies were clearing them out.
Its not a bad looking bit of gear.
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You are not going to show a cut piece of that...What a Tease!
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You are not going to show a cut piece of that...What a Tease!
Haha apologies, I had to wait until we got to my in-law’s place before I could start cutting it. Family loved it, personally a bit too much stuffing, not very easy to cut one-piece slices.
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Steak and (too many)veggies…
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Lamb shoulder rubbed with Deep Bush and spritzed with Bulldozer spritz.
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Japanese style omelette.
Roast pork.
Tomahawk steak.
Omelette cooked on the stove. The last two were cooked on the masterbuilt gravity charcoal grill.
Plated up I went for the extra large bowl. Doesn't look as good as it tasted unfortunately.
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Pork hocks (Schweinshaxe) for a Sunday BBQ. Cooked in the Akorn.
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I've been forgetting to get pics lately, but this was a Sunday night bbq duck. I thought I might have overdone it when I pulled it out, but the breast was juicy.
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Man oh man. I just started at the top of this page and scrolled through to the bottom.
Firstly, it took a while, secondly I accidentally drooled on my shirt. I've been so flat out lately I've not really had a chance to bbq, but these cooks make me want too.
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Reverse sear chuck.
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