Super Blue Blood Moon Lunar Eclipse (from our backyard)

Put on the plastic-fantastic 250mm lens, set it to f/5.6 for best corner-to-corner sharpness, and ran at ISO1600. Some nice images.

An in-camera multiple exposure. Cool effect.

Celebrating Australia Day with mates, as one should ;-)

The Weber ready to go for the loooong, sloooooow smoke burn. Works great (see the meat below!).

It runs at 210-240 degrees F for 12-16 hours if you want. Our meat was cooked at 9 hours.

This is what the brisket looked like at 4 hours (half-way through the smoke run). Yes, it tasted as good as it looks.
See another pics below; and you can see how juicy it still was.

OK, things are starting to get serious when dumb bells get involved, haha!

Then we moved on to some augmented reality. Good fun, and nice and scary.

Karla enjoyed Scott getting a scare more than anything.

Jakals on a 10 minutes water-slide ride in Dubai, swimming with the wales and what-not ;-)

Gene and Lily doing what they do....

Two freshly baked loaves from the Weber Q, baked using the pizza stone. Pretty darn tasty!

Samp and gravy; IMO the star of the meal. Dankie liefling!

Look at that! Beauuutiiifull!

Sunsets & Weber BBQ Brisket (prep...; cooking tomorrow...)

Enjoying the cooler weather after a hot-spell, just before sunset (near Point Peron).

The lookout at Point Peron

Lily patiently waiting by my side for off-cuts from the meat trimmings (no fat; just lean meat).

Two 1.5kg sides of brisket. Covered in Heinz mustard, and then the American Smoky BBQ spice rub.

Tightly wrapped up for a 12-hour stint in the fridge, before they go on the Weber for a leisurely 8-10 hour smoke-roast.

Lily peaking out from under her (soon to be trimmed) bushy eyebrows