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Old 03-30-2014, 05:29 AM   #42
Babbling Farker

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

Please accept this as my official entry into this weeks "Time to Loin Up" TD.

It started here.

The label if you please!

Impaled and dusted with Yardbird rub.

Spun around a few hundred times

Some crispy skin for the cook to knibble on

Sliced and juicy loin!

Plated up and my polling pic if you please!

Thanks for lookin!
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
CharredApron is offline   Reply With Quote
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