This Weekend's Cook

[Steve]

As the May competition is fast approaching, we've been doing some last minute practice.

This weekend we did a final tweak on the seasoning for our pork and tried it out on a boneless piece of shoulder from Costco.



We also bought a rolled brisket, unrolled it and cut it in half. The reason for this was to do a side by side test of two different processes without bankrupting ourselves buying two whole briskets. The mini briskets tasted great, a bit tougher than when we cook a whole one, but we've got our process locked down for the comp now

[All Weather Griller]

I've been practising but on the Desert front this weekend.

I will probably have a refinement run on the chicken tomorrow.

Pics look very good though mate. Anyway, i have been thinking. Those Fatties for breakfast will need to be big this season! Let me know if you want us to bring any ingredients to part contribute.

Beerz

Adie

[Steve]

So what's the dessert then?

I know what I'm doing, I just have to have one more run at it and take a look at the presentation side of it too.

When it comes to the fatties, we're going to buy a slab of belly and a boneless shoulder to grind up so we'll have about somewhere in the region of 8lbs of uncooked fatty mix at the end of it. That should be enough for a good feed

If you don't mind bringing a stack of bread rolls down to contribute that would be great.

Cheers

Steve