One thing I have noticed is the neighbors that cook with propane grills are the same ones that have somebody else come mow their lawns.
I don't see any fun in that!
(Topic ID: 216029)
Tonight’s healthy meaty delicacy... Kokoda!
Kododa is a fish dish from the pacific islands (Fiji etc) Raw white fish, coconut cream, chopped up red onion, spring onion, tomato, lime juice... similar to ceviche but the coconut cream takes it to the next level.
Yummmmmmm
rd
Quoted from rotordave:You don’t know how true that is ...
Seeing as I’m not Australian.
rd
Everyone on that quarter of the planet is Australasian to USA. 
Added over 6 years ago: Australian, that is.
Quoted from rotordave:That’s a pellet bbq right?
Do you find the pallets give the meat some smokeyness? Like that smoke ring around the edge of the meat when you cut it ...
rd
They work great, hold temps well and you don't need to babysit the smoker for 14 hours to make big items. Keep it under 225F and you'll get plenty of smoke and a nice ring too. Run it hotter and you'll get a much subtler smoke but its still there. The nice thing is you really can't over-smoke in a pellet smoker.
Wentzville, MO
Quoted from o-din:One thing I have noticed is the neighbors that cook with propane grills are the same ones that have somebody else come mow their lawns.
I don't see any fun in that!
I have a propane Weber Genesis with modified “infrared” grates.
Aaaand I have a lawn service to cut my yard.
But I’m allergic to grass (the non THC kind) & own a wood/coal burning Weber Smokey Mountain tho so I get a pass hopefully.
My WSM uses a PitmasterIQ ATC to regulate temps. Here’s a pic found online that’s identical o my setup. I almost went with a pellet smoker but felt like this was purdy cool.
I can set it & forget it when I use the ATC but still keep an eye on things via my Bluetooth Redicheck therm remote.
Life is rough lol
Tonight Fiona took me out for my birthday.
We went to Sean Connelly’s The Grill at the Auckland Sky Tower. He’s a celebrity chef dude, and this is his signature steakhouse.
Hadn’t been there before. Good meal.
NZ ribeye on the bone, Savannah Angus grass fed from the West Coast of the North Island, with your choice of sauce. I went with peppercorn which was great.
560 grams = 20oz. $55 NZ = $40 US. Our steakhouses are cheaper than the USA (but everything else here is dearer)
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rd
Quoted from rotordave:Tonight Fiona took me out for my birthday.
Happy Birthday!
Looks like a great steak. That's not much more than Outback pricing over here.
1 month later
Quoted from o-din:Tri tip on the Traeger... almost done.
Just started smoking up tri tips about a year ago. That was the first I’d heard of them... and they are fantastic!
Quoted from o-din:Tri tip on the Traeger... almost done.
I’ll be over in about a month - reckon we can whip one of those up?
You do the meat - I’ll bring the Modelos and Jack!
rd
Tonight’s carnivore treat. With some greens too!
Ribeye, fries, broccoli, carrots, kumara (sweet potato), a little sweet corn ... with a funky peppercorn sauce.
With a few Speights Alpine ales, of course.
Served in the Speights Ale House, in Dunedin .. maybe the closest to Antarctica you can get a ribeye. Maybe.
Quoted from o-din:Enjoy!
... chest ... hurting! But can't ... avert EYES!
Quoted from rotordave:I’ll be over in about a month - reckon we can whip one of those up?
You do the meat - I’ll bring the Modelos and Jack!
rd
Give me a little warning and I will whip up a brisket instead. I did a small one for the first time a couple weeks ago, and it turned out excellent! Takes a little extra care, but maybe the most flavorful cut on the entire steer.
Quoted from vicjw66:Just stumbled onto this thread. I am humbled to have a thread named for me, although I’m not sure an insignificant pinsider such as myself deserves such an honor.
The honor was mine!
Quoted from rotordave:Tonight’s carnivore treat. With some greens too!
Ribeye, fries, broccoli, carrots, kumara (sweet potato), a little sweet corn ... with a funky peppercorn sauce.
With a few Speights Alpine ales, of course.
Served in the Speights Ale House, in Dunedin .. maybe the closest to Antarctica you can get a ribeye. Maybe.
rd
That's kind of a sacrilege to me. I'm not a fan of sauces on top of a good steak.
Quoted from mcluvin:That's kind of a sacrilege to me. I'm not a fan of sauces on top of a good steak.
That sauce wasn’t what I was expecting.
Generally you’d get some creamy peppercorn sauce in a separate cup, and you can pour it on as you like.
That was almost Mexican style ... smothered. The sauce was almost a meal in itself. Very chunky. And spicy.
Anyway, it tasted good, which is the main thing.
rd
Quoted from rotordave:Anyway, it tasted good, which is the main thing.
It does look like it would be good with some nachos or maybe even on a burger. A ribeye? Hell no! I want to taste the ribeye. We had a local place pushing sauces on the steaks when they started using lower quality beef. They went out of business not long afterward.
Quoted from rotordave:Hopefully this ribeye meets the committees approval.
rd
Now that’s a ribeye
1 month later
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