Platter-O-Meat

Neil · Jul 11, 2010

Had a few dinner guests last night for some brisket and ribs, added a home rolled fatty to the mix since they had never enjoyed the experience. The brisket came off the Bandera at 1:00 and went into cooler where it remained for the next six hours and was still 147* when I took it out to slice. The ribs produced an excellent self basting pig honey glaze. There is no sauce in these pics.

Phesant · Jul 11, 2010

Now that's a "Platter-O-Meat" :thumb:

MMMMMMMMMMMMMMMM.....mmmmmmmmmmmmmmm :-D

tjus77 · Jul 11, 2010

looks great! I miss ribs soooo much... but they are not on my diet for now

BBQ_MAFIA · Jul 11, 2010

Ribs and Biscotti, now your talking heaven:-D.

Your dish look great. How did you cook the Brisket, Low and Slow or Hot and Fast?

Papa Payne · Jul 11, 2010

Wow, can't get much better than that: great lookin' ribs with naked fatties! Love em both.

Papa

Big_AL · Jul 11, 2010

Did you name this The Carnivore Special? Looks great! :clap2:

Neil · Jul 11, 2010

Ribs and Biscotti, now your talking heaven.

Your dish look great. How did you cook the Brisket, Low and Slow or Hot and Fast?
__________________
Guido

Hot and Fast. It was a choice 14 #'er before trimming and I maintained 270-300 on the Bandera for six hours. When the probe slid into the hot "butter" it was 196*.

thillin · Jul 11, 2010

nice. And I'm impressed you were able to post a pic Neil.:becky:

lionhrt · Jul 11, 2010

It all look so good but I think I could tackle a whole rack of those ribs.....DROOOOOOLLL!!!

landarc · Jul 11, 2010

I like the looks of that plate.

peppasawce · Jul 11, 2010

I call that one heck of a pu-pu platter...Nice job Neil I know your guests absolutely loved that meal

fshnwiz · Jul 11, 2010

Oh My Neil That looks sooo good. Would you be interested in adopting a 60 yr old?

Hot Sauce Hoss · Jul 11, 2010

Wow :-D

Shiz-Nit · Jul 11, 2010

dang that be one killer looking plate of grub

Neil · Jul 11, 2010

thillin said:
nice. And I'm impressed you were able to post a pic Neil.:becky:

Ty, that's only because I bought the new punch cards and updated the latest version of Fortran IV. :biggrin:

cowgirl · Jul 11, 2010

Neil that looks great... wish I had a plate full right now! I like the looks of your self basting glaze too... :thumb::-D

namodio · Jul 11, 2010

Mmmmmm,, Meat!!!!!

K-Barbecue · Jul 11, 2010

I'll give you an address where you can send the leftovers :-D

Boshizzle · Jul 11, 2010

That's some good lookin' meat. What do I have to do do to get an invite to one of those dinners? :-D

Neil · Jul 12, 2010

Boshizzle said:
That's some good lookin' meat. What do I have to do do to get an invite to one of those dinners? :-D

Call ahead next time your travelling through southwest Michigan. If I'm cooking, you're invited. :biggrin:

Platter-O-Meat

Quintessential Chatty Farker

Babbling Farker

is Blowin Smoke!

somebody shut me the fark up.

is one Smokin' Farker

Full Fledged Farker

Quintessential Chatty Farker

somebody shut me the fark up.

is one Smokin' Farker

somebody shut me the fark up.

is one Smokin' Farker

Knows what a fatty is.

Knows what a fatty is.

Babbling Farker

Quintessential Chatty Farker

somebody shut me the fark up.

Knows what a fatty is.

is one Smokin' Farker

somebody shut me the fark up.

Quintessential Chatty Farker

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