17pV9L…sP4n

Next stop $1k.

What is your birthday dinner?

I had leftover brisket I couldnt eat that the time so I froze it.
I've shredded it up in my food processor and made Chilli with it.
Next level delish. - keto version(no beans).

Shredded brisket pic below.
Cook off onions/garlic and bacon.
Add capsicum
Add brisket(or cook off mince).
Add mushrooms and tinned tomatoes. Maybe spinach if your SO wants it...
Cumin(fair bit), oregano, chilli, pepper, salt
Simmer aslong as you can

$VALE

Twitter banned Trumps account.
Imagine if he moved to Twetch?

Had some mates over on the weekend.
Cooked a 10hr brisket, was unbelievably soft. This was the next day.
It cuts like cheese. just beautiful.
So much fat <3

Thanks! :D

Yeah its really nice for beef. I'll usually smoke it for ~5-8hrs before wrapping it in foil. Just make sure the wood is nice and clean. Ive picked up some 'dirty' ironbark, which is fine for a fire but not cooking.

Latest brisket.
22hrs/250f
Ironbark wood <3
Delish!!!!!!

No probs!
I should have said 15mins to simmer minimum. But honestly id try aim for an hour(only if you have the time) or longer, will just get better and better the long you let the sauce simmer.
You can pre make the sauce too in bulk and have it ready.

2. simmer/cook as long as you have. minimum 5mins but longer will taste better, onion will get softer etc.
   Make little wells and add eggs and add feta(sprinkle).
   Add eggs when youre ready to eat, they will keep cooking in the pan. 3-4mins and ready

1. 1 White Onion, 1 Capsicum, multiple garlic cloves. diced as fine as you can.
   Cook off until onion starts browning.
   Add 1 tin whole tomatoes and squish them in.
   Add cumin, paprica, pepper, salt. I just wing it slowly add and try.

Something a bit different.
shakshuka eggs.
Really delish. was trying out my new cast iron pan. worked a treat :D

Welcome!

Last years Xmas ham.
Looking to do another one this year.
This baby was glazed every 10mins to get that delish coating.

Yeah!
Porterhouse/New York strip :D

Is there anything better?
Saturated fat <3

Wagyu Picanha(rump cap)
2hrs at 85c
Then seared.
This baby, wagyu picanha is as soft as marsh mellow.
When picking out picanha always find the smallest possible one you can find 👌
I should have let it sit longer so juices stay in, but I was too hungry.

Full pork rack 👌.
Rub: Paprika, Salt, Pepper, chilli powder.
Cook: Smoked 3hours. Wrapped in foil, cook another 2.5hrs.
225F/110c

Aussie Wagyu porterhouse cut. mMm
just salt and pepper. nothing else needed.

Steak and garlic <3
Onions and lamb heart :D
Delish and nutrient dense.

Turned out just as good though. Was so juicy and soft.
Cooked for roughly 20 hours.

Beef Suet rendered down nicely.
Had this on slow cooker for around a day to render all out nicely.

Last weekends Brisket.
Ran out of pepper :(

Rub a dub dub

Interesting, this could be a decent Bacon and Egg pizza! I'm down to try that. Also put butter around the crust, will make it a bit crunchier and delish for dipping.

20hrs later...
ooooh baby i love your way... every day.