thirtydaZe
Full Fledged Farker
- Joined
- Oct 20, 2011
- Location
- Omaha
you had a better week than i did. nice looking stuff!
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A week of cooking pron
- Thread starter R2Egg2Q
- Start date
R2Egg2Q
is One Chatty Farker
- Joined
- Aug 15, 2010
- Location
- Pleasanton, CA
Around here they usually run around $7.99-10.99 per lb. Around here they're available in the local grocery store or at Costco. kind of expensive little Farkers but worth it to me every once in a while.
Tonybel
Babbling Farker
- Joined
- Feb 29, 2012
- Location
- San Berdoo, CA
All looks perfect. Great job!!
fingerlickin'
Quintessential Chatty Farker
- Joined
- Jul 8, 2010
- Location
- Boyertown, PA
Holy Shnikes John! That brisket looks amazing, along with everything else! :thumb:
Bob in St. Louis
Babbling Farker
- Joined
- Jul 31, 2012
- Location
- St. Louis Missouri
Oh, I understand. When you said, "Imported from Australia", I thought you meant you had them imported from Australia.
Gotcha. I've yet to do lamb. One of these days.....
BBQ PD
is one Smokin' Farker
- Joined
- Oct 17, 2010
- Location
- Livermore, CA
It all looks amazingly good, and I am so seriously hungry now. Thank goodness I have some wings here at the shop that I will be cooking up shortly to satisfy what you've just done to me :twitch:.
landarc
somebody shut me the fark up.
- Joined
- Jun 26, 2009
- Location
- sAn leAnDRo, CA
Nice job on all of that John, some excellent cooking
Smoothsmoke
Babbling Farker
- Joined
- Jan 20, 2010
- Location
- Monterey, CA
Wow!!
R2Egg2Q
is One Chatty Farker
- Joined
- Aug 15, 2010
- Location
- Pleasanton, CA
Wow, great looking food! Two questions:
How did you hold the brisket before serving?
How do you stay so fit eating great looking food like that?
Thanks Joe! Answers to your questions:
1. Brisket was foiled & stuck in a cooler that was preheated with near boiling water, water emptied, and surrounded by old towels. I wish I had a Cambro but I keep missing out on CL deals on them. It was held for 3 1/2 hrs.
2. I think I inherited my Dad's metabolism.
. Acid reflux also kind of helps keep me eat smaller portions.ccarter
Full Fledged Farker
- Joined
- Jul 5, 2012
- Location
- Acworth, GA
Everything looks great, but my mouths watering over the wings! Did you cook those direct? How did you cook them?
R2Egg2Q
is One Chatty Farker
- Joined
- Aug 15, 2010
- Location
- Pleasanton, CA
They were cooked indirect using the APL recipe: http://www.bbq-brethren.com/forum/showthread.php?t=102533
Rub only on the batch on the left. Sauce only on the batch on the right. Both batches were well received.
ccarter
Full Fledged Farker
- Joined
- Jul 5, 2012
- Location
- Acworth, GA
This *WILL* be cooked next week when I get home from work!
Something to look forward to again! :bounce:
Thanks for the link!
Ryan Chester
is Blowin Smoke!
- Joined
- Feb 6, 2009
- Location
- Orange County, CA
Good heavens...Nice work.
Great cooking John... How the heck do you stay so thin? :shock:
R2Egg2Q
is One Chatty Farker
- Joined
- Aug 15, 2010
- Location
- Pleasanton, CA
Ah Ryan, seeing your name reminds me that I forgot to mention I used a 50/50 combo of Rub Co Original & Santa Maria rubs on the beef ribs! Actually I also used the rubs on a reverse seared tri tip at the same time as those wings but I forgot to take a pic. D'oh!
Fantastic Cooks Sir!
bo_b_q
Knows what a fatty is.
- Joined
- Sep 28, 2012
- Location
- South Bend, IN
I don't even know if I like lamb and I want some. All looks great!
bluetang
somebody shut me the fark up.
Bravo! Feast-o-rama:clap:
