Grahame Posted September 8, 2014 Report Posted September 8, 2014 ^There is a good reason why there is no such thing as left over bacon ... Quote
Voltron Posted March 31, 2015 Report Posted March 31, 2015 Ribs and Shisito peppers. Nom Nom Nom 1 Quote
crappyjones123 Posted March 31, 2015 Report Posted March 31, 2015 Apartment community's new rules prohibit having a grill on the balcony Gave mine away yesterday to another med student. I haz a sad. Quote
Torpedo Posted April 1, 2015 Report Posted April 1, 2015 ImageUploadedByTapatalk1427892607.497626.jpg ¿Jamón de verdad? ¿Ibérico pata negra? It looks acceptable Quote
Torpedo Posted April 1, 2015 Report Posted April 1, 2015 (edited) That is Gangnam Style Cow We have something similar to that, but it's more cured, even more than jamón. It's called "cecina", made from the cow's leg. Nah, now I've noticed the fire under the pan Edited April 1, 2015 by Torpedo Quote
Voltron Posted April 1, 2015 Report Posted April 1, 2015 Yep, that's raw beef slices at a Korean BBQ restaurant in Korea. 1 Quote
Voltron Posted May 1, 2015 Report Posted May 1, 2015 Two-faced Traeger Spatchcock Chicken -- hickory rub on the left and chili lime rub on the right. 3 Quote
Voltron Posted May 10, 2015 Report Posted May 10, 2015 Hot and sweet ribs just starting a low and slow smoke. 4 Quote
Voltron Posted May 11, 2015 Report Posted May 11, 2015 Mid-way After the foil worth brown sugar, honey and butter On the platter On my plate with proper accompaniment Good smoke ring for the Traeger but a little dry because my sister in law came over and I had to make cocktails at the wrong moment. I still liked them very much and Alden powered through six of them easily. 7 Quote
naamanf Posted May 12, 2015 Report Posted May 12, 2015 X100 on the ribs. Can't wait to eat at Al's! Quote
ironbut Posted May 24, 2015 Report Posted May 24, 2015 You can't just show us that picture Mike! What's the story Dory? Quote
Absorbine_Sr Posted May 24, 2015 Report Posted May 24, 2015 Credit to Debbie's brother on these. 6 racks of ribs smoked 4 1/2 hours with apple and pecan wood. They are now resting for 90 minutes wrapped in foil in a cooler. No pics, but we had frenched lamb chops for appetizers. Quote
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