Phesant
Babbling Farker
Time to smoke the Buck Board Bacon.
Some country styled ribs, the ones on the left just salt and pepper, on the right with some of my rub. Just a little on both because I wanted to get the taste of the crab apple wood I was using. I was quit satisfied with the flavor, not as good as apple but real close.
Some turkey legs and thighs
40 degrees with winds of 20 mph and gusts + 30 mph, there’s no stinking wind chill in Wisconsin
Buck Board resting waiting for overnight chill
Finised Ribs
Finished legs and thighs
Diner last night. They tasted mighty fine, I know I have to work on the presentation, might have been the beers
Buck Board Bacon after resting overnight
And breakfast this mourning
Would like to thank thirdeye for all the advice, the only thing I’d change next time is to let is soak longer. I only did it for 6 hours changing water every half hour. Next time I’ll soak 10 to 12 hours
All in all mighty tasty.
Some country styled ribs, the ones on the left just salt and pepper, on the right with some of my rub. Just a little on both because I wanted to get the taste of the crab apple wood I was using. I was quit satisfied with the flavor, not as good as apple but real close.
Some turkey legs and thighs
40 degrees with winds of 20 mph and gusts + 30 mph, there’s no stinking wind chill in Wisconsin
Buck Board resting waiting for overnight chill
Finised Ribs
Finished legs and thighs
Diner last night. They tasted mighty fine, I know I have to work on the presentation, might have been the beers
Buck Board Bacon after resting overnight
And breakfast this mourning
Would like to thank thirdeye for all the advice, the only thing I’d change next time is to let is soak longer. I only did it for 6 hours changing water every half hour. Next time I’ll soak 10 to 12 hours
All in all mighty tasty.
