Captain

Here in Australia we call grilling and broiling heating from above. BBq is heat from below.

Left over BBq turkey. (freezer dive) Flauta.

Pretty much what I've been doing of late.

I can't believe those prices.😲 We pay over $35.00 p/kg for rump cap/ picanha in Aus. Sirloin well over $50.00

Tin salmon rice bake thingy. Cheese and Panko on top for crunch.

Sandwich bread, or toast..?

Another risotto with mushrooms and crispy prosciutto.

Spaghetti and meat balls to fill our belly's.

Bacon and egg toasted focaccia sandwich for breakfast.

How the Focaccia.. 😁

It's been a while. Baguette's

Loaded baked Spud with plenty of butter melting away under left over Spag Bol's, toped with cheese.

Some Spag Bol to go with my cheese.

The usual suspects..

Scrambled eggs atop toasted baguette. Baguette was made the day before.

Jap pumpkin and it was steamed. We love our pumpkin. Roasted, boiled or steamed.😘

Bangers and some other stuff.

Chicken thigh with basil pesto, cream & mushrooms. And a quality Drip on the side.. For taste testing purposes.

Not home made Ravioli w/ spinach & ricotta.

Pumpkin Risotto. Oven baked.

Quick and easy Fettuccini Carbonara, with some mushrooms.

Called, What's in the fridge I can throw pasta at and bake with cheese.

Lump charcoal is my go to but very specific brands. It all depends on the wood. Thailand and other places produce charcoal from mangroves. Not very pleasant at all. In Australia there are a few choices to be had but hard wood is the best. Briquette is convenient and I will sometimes use it to start the fire I need for long cooks or for short fast cooking on smaller BBq's. Even briquette's very greatly, like some made from coconut, they burn hot but fast. Others burn hotter some not.

It is a really nice soft multi grain from local bakery.