Reversed seared rump cap and burger ring crumbed chicken wings.
Reversed seared the rump cap whole tonight just to try a different way and the wings were also cooked in a Weber kettle just hot and fast. Meat came from @maidmentsmeats and used @clean_heatcharcoal for the fuel.
Smoked the rump cap with a chunk of box gum and smoked the wings with a chunk of nectarine wood all @natural_smoke_australia.
Seasoned rump cap with @kosmos.q Texas beef and Cow Cover and then rubbed @brzfood_au rock 'n' roast into the fat cap, chicken wings were seasoned with @boarsnightout bbq rub and double garlic butter with the burger ring crumb.
Was really happy with the cook the wings were incredible and rump cap was full of flavour. All up an awesome afternoon cook.
#itjustwins #bbqnation #chacoalcooking #lovemyhobbie #goodfood #instafood #foodporn #hotandfast
Experience the evolution of the iconic Kettle, where charcoal grilling meets low-and-slow cooking. 😎 Whether you're smoking, grilling, or baking, the Summit Charcoal grill is the ultimate backyard kitchen 💯 📷 @foodie773
Smoked Pork Carnitas. .
Boned pork leg with the skin trimmed off, rubbed in @plowboysbbq yard bird and covered in orange zest. Smoked in cherry on the Weber for three hours, unwrapped in bath of equal parts blood orange juice, water and apple cider vinegar. Wrapped for another hour and then put in the esky for a good rest. .
Progress shots through this late dinner. Was playing around with the idea of carnitas, we have an abundance of blood oranges at the moment, not a big tree but enough fruit until the others ripen. Really dug this for a good easy pulled pork, the flavours were great, next time I'll use a more garlic heavy rub but this was still sweet, spicey and moist.
Dauphinoise potatoes make for a special Sunday meal. I’ve ‘oomphed’ these babies by using a combo of 2 large sweet potatoes, 300 gms pumpkin and 6 Russet potatoes.
Then I’ve simplified the process by using 1 /2 cup of chicken stock and 1 cup milk combined with Maggie’s three cheese flavoured potatoe bake, as a flavour enhancer, poured this flavour booster generously over neatly layered thin slices of the veg combo. Bunged it into a preheated oven at 180 dc for 45 minutes(Covered the potatoes with silver foil). Removed the foil, sprinkled with grated cheddar and baked for a further 15 minutes. Served hot with a roast. DELICIOUS!! #heroesofhomegrown
No picture of dinner tonight because my sidekick didn't want to go to sleep and my chicken wings got a little "charred" 😄. But, they were still edible and the rubs I tried were tasty and I have to try them again!
First #brisket on the @gatewaydrumsmokers !! Guys... 5.5 hrs. I am absolutely blown away at how good this was! Wife and kids were crazy about it! I have a Sunday slice video coming tomorrow 👊
Pretty impressed with this drum. Big thanks to @saltcitybarbecue for the tips and advice with brisket on the drum!! #insanecanposse
Cooked over a basket full of @rockwoodcharcoal
Pitmaster Martin is all about sharing the BBQ love. He'll talk BBQ with anyone who will listen. Luckily for him it's generally a captive bunch who attend our Pitmaster classes. So if you're keen to up your BBQ game, let Martin impart much of his BBQ knowledge onto you. ⠀⠀⠀⠀⠀⠀⠀⠀⠀
Just in time for Father's Day our next Pitmaster Masterclass series is now on sale!⠀⠀⠀⠀⠀⠀⠀⠀⠀
Tickets are available through the 'Gifts of Meat & Merch' page on the website. Book all 3 and save 50% off your third class.