pesto3

Thank you mate! Hope all is well over there! Cheers

Thank you mate!

Hey guys, it’s been a while between posting but I’m still clicking the tongs every chance I get. I recently did a video on how to cook Turkish Pide on the Kamado Joe. This is a family favourite and I’ve been wanting to share this with you all for quite a while. Cheers!

Cheers mate! Here’s a link to the video I did on this cook.

Cured with salt and sugar mate. Not curing salt.

No mate, just sliced widthways.

Thanks mate, yes it was good stuff! Cheers

Home made, no nitrite bacon on the Big Joe 3. Smoked over hickory at 260f for just under 3 hours. .

Thanks mate! Yeah it worked out well! Cheers

Hey everyone, I just wanted to share my pizza making process. It’s long but it’s time stamped in the video description so you can jump to which ever process you’re more interested in. Cheers! https://youtu.be/sKJqkk4koJc

hahahaha thanks mate!!

Thanks mate! Do you have kids around or do you find it personally offensive? Serious question as I’m genuinely curious. Cheers

I’m on it right now lmao!!

Thanks a lot mate!!

Australia Day is fast approaching here in the land down under. So I did a little video of my version of a pulled lamb shoulder pie. Bloopers at the end of the video. Language Warning. Cheers everyone!

Awesome work mate!!!!

Thanks guys!!

thanks guys! This was a good day! Cheers

Smoked this tomahawk over pecan at 200f on the Big Joe with some poppers. Took it off at an internal of 115f and then seared it on the Jr. served up with some creamy mushroom sauce. . . . this was amazing!! cheers!

Yeah exactly mate!

Yeah both ways are good! You do miss the beautiful crust you get from the pan sear when doing them like this though. But they both have their strong points!

Thank you mate. Definitely worth doing if you can get your hands on some nice seafood!

Thanks mate, yeah it was good. Hadn’t had seafood in a while so it was a nice change.

Mate that’s awesome and I love your changes to it to!!!! Sensational!!!