50% rain, 50% cloudy due to the Hurricane passing, great time to do a 50/50 rack.
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Keep posting these picture’s, SD…and I WILL show up at your door with a plate and fork! 
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Hehe @whthek. 1.5 foiled … now setting up with some more smoke.
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What’s in the glaze, SD? That not Pineapple, is it?
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Both dry rubs. Darker is mine, lighter is a commercial rub I’m testing. 3 hours smoke, 1.5 hours foiled with 1/4 cup applejuice, and butter/honey/brown sugar only on the darker one, then back for 1.0+ hours on smoke to setup.
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stick those in the freezer… will see you in a few months lol 
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Never had that been meaning to try and make it for a while.
I was going to make damper last night with the butterflied lamb shoulder but I was too lazy. No pics it was too good, first time I’d done it like that straight on the grill and it won’t be the last 
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Explain, please…
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All the bones are cut out so you end up with a flat piece of meat, perfect for the barbie. I do it with chicken as well or on the barbie I put a can of drink up the chicken’s bum
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That’s my FAVORITE kind of meal.
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oooh… lookie!!! 
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My mate has a couple of these in the fire pit
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I can see the flavour dripping of that chicken, wasn’t sure what I was gonna cook for tonight’s dinner. Now I do! It must be due in the meat rotation anyway.
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Always trying to improve the BBQ roll, this time I tried spicing some turkey.
Rubbed inside some SPG laid peppers and sausages spiced with curry, salt and lemon grass, on the top garlic and chives.
Rolled with some bacon slices to avoid the turkey drying up.
Went on the Mastertouch on indirect at 150C for two and half hours, I know it’s slightly high, but it’s turkey and wanted an inside temp of 70-75C.
Diidn’t dry up, but I felt that a nice sauce could do the trick and make it tastier, so I made a… 
Variation of a… PESTO
from the left, pecorino cheese, with the parmesan (2 to 1 with the pecorino), fresh mint, thyme, sunflower oil, clove of garlic, basil.
If you don’t find fresh basil, you can also use arugula instead, it’s a lovely touch.
Grossly cut the pecorino cheese and the parmisan throw them in the beaker with the peeled garlic, the mint, thyme a pinch of salt and some oil, blend, add some more oil and start adding the basil till everything is fairly green (not white… )
Do not:
Use olive oil, a touch if you like it but not for mixing it’ll get bitter
put too much pecorino it’ll get bitter
I added mint and thyme coz I wanted some freshness, you can skip those two, a nice addition to this pesto is walnuts, you can use this pesto for lots of things, roast beef, pasta, whatever…
esto consistency:
Here’s the final dish:
Enjoy it!
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College football kickoff today. You know we HAVE to cook outside!
Did some Armadillo Eggs. I’ve shared those before.
Next was some cheesesteak sliders - made from a decent enough skirt steak. These actually turned out fantastic -
Wife made some potato skins with bacon, chives and cheddar
Good day of cooking. While my Armadillo Eggs were on the smoker, I decided it was time to do an upgrade. Haven’t cooked on this yet, but got it assembled and a burn in done. Next week I think we’ll see how she handles a brisket.
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Mmmmmm, sliiiiiiiiiderz !!!
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