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Old 03-03-2014, 02:35 AM   #35
Babbling Farker

Join Date: 02-24-13
Location: Ventenac en Minervois, France

Originally Posted by landarc View Post
Man, nice cook, and not a simple one either. Looks like I could eat one bone, maybe two. Rich stuff
Your right Bob, It was very rich indeed. I ate the first rib in the picture plain with a touch of salt. The slab is now wrapped in the fridge until Thursday night we are having company from England. Looking to make an Asian bbq sauce.
Follow me at Uncle Jed's BBQ and like the new French Barbecue Association, on Facebook. Proud recipient of the coveted "Aussie Lamb Farker Tick of Approval" Award

"Tushka" The Black Warrior 24 x 50 offset by TuscaloosaQ, "Libby the Lion" L5000 gasser, and "Vanessa" my Vision Kamado Pro III & "Ruprecht" my Weber Gold OTG, Omar the WGA, and Sophia my WFO
Member KCBS, FBA, CBJ, and Founder French Bbq Association
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