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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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03-23-2008, 10:33 PM | #1 |
** Permanent Timeout **
Join Date: 04-25-07
Location: Farmersville, Ohio
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lamb, lamb, & lamb
rack of lamb, lamb chops, boneless leg of lamb
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03-23-2008, 10:37 PM | #2 |
somebody shut me the fark up.
Join Date: 05-03-07
Location: New Baltimore, Mi.
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What the fark do you expect me to say??? Your my hero!
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Owner of Bubba's BBQ & Catering L.L.C. Beer Snob I cook the #bestbrisketnorthoftexas. Get over it. #detroitporkmafia BBQ Person of the Year 2013 |
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03-23-2008, 11:05 PM | #3 |
Moderator
Join Date: 12-09-04
Location: Wandering, but not lost
Name/Nickname : Captain Ron
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Boneless leg of lamb? Looks like a lambupine to me!
That all looks great, Rick!
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"Ron Rico, Boss. You can call me Captain Ron..." Naked Fatties Rock! PKGo X 2/PK360/ |
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03-24-2008, 02:14 AM | #4 |
somebody shut me the fark up.
Join Date: 08-11-03
Location: Rocklin, CA
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I've pretty much run out of adjectives for Rick's food pron. It just makes me sick...sick with envy that is.
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Larry Soon to be a Texafornian. For a limited time I will be issuing Moink Ball Certificates. I'm working on a special COVID 19 Verson. Email me for details. |
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03-24-2008, 03:31 AM | #5 |
is One Chatty Farker
Join Date: 08-09-07
Location: Germany
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Wow, looks fantastic, who would have expexted that ?
Um.... Whats the point of this ? Voodoo Lamb ? DM |
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03-24-2008, 06:08 AM | #6 |
is One Chatty Farker
Join Date: 04-18-06
Location: Macomb, Michigan
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again Rick you have out done yourself
when do you open up your own school of the egg? smoke on brother
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BRINKMANN GRILL KING, 22.5 SILVER, 18.5 SILVER, ECB & UDS |
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03-24-2008, 06:53 AM | #7 |
** Permanent Timeout **
Join Date: 04-25-07
Location: Farmersville, Ohio
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03-24-2008, 07:34 AM | #8 |
is one Smokin' Farker
Join Date: 12-15-05
Location: Bealeton, Virginia
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Great cook and pic's!!!
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03-24-2008, 10:05 AM | #9 |
Full Fledged Farker
Join Date: 11-04-07
Location: Valley Head, Alabama
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Total Amasement!!
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Jim Brinkman SNP Pro Holland Tradition Gas (retired in place) UDS, Weber Kettle __________________________________________ |
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03-24-2008, 10:13 AM | #10 |
On the road to being a farker
Join Date: 02-27-08
Location: Boiling Springs SC
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UNFARKIN believable !!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
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Mark Good Food, Good Friends.........Good Times !!!!!!! BWS Chubby Lg. BGE Weber Silver Weber Smokey Joe Turkey Fryer El Cheapo gasser |
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03-24-2008, 11:34 AM | #11 |
somebody shut me the fark up.
Join Date: 06-28-07
Location: Duvall, WA
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I've never been a fan of lamb...too funky for my tastebuds...but I'd have to hit those!
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"The team formerly known as "Wine Country "Q"... PNWBA "Team of the Year" 2011, 2012, 2013, 2014, 2016, 2017... We cook on MAK Grills and Bullets... |
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03-24-2008, 07:02 PM | #12 | |
** Permanent Timeout **
Join Date: 04-25-07
Location: Farmersville, Ohio
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Quote:
so good, my niece and nephew couldn't get enough! i submit to you, if you've had lamb that was "funky" or "gamy" it was bad meat or wasn't prepared properly |
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03-24-2008, 07:09 PM | #13 | |
somebody shut me the fark up.
Join Date: 06-28-07
Location: Duvall, WA
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Quote:
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"The team formerly known as "Wine Country "Q"... PNWBA "Team of the Year" 2011, 2012, 2013, 2014, 2016, 2017... We cook on MAK Grills and Bullets... |
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03-24-2008, 07:18 PM | #14 |
is one Smokin' Farker
Join Date: 11-27-07
Location: West Tawakoni, TX.
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Rick - what'd you rub the leg with and what temp did you go to. Gotta try this - been debating for awhile - but I'd like some facts @ $4.99 lb. Looks to good to pass up! Nice looking meat and pics.
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Jack -www.jrcsbbqandseasonings.com |
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03-24-2008, 07:22 PM | #15 |
somebody shut me the fark up.
Join Date: 12-28-07
Location: annville ky
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Rick when will you make your big debute on the food channel? I'm not kidding your stuff looks better than most of the food they show on Tv You also good at describing your food this is no chit.
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