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03-06-2013, 04:58 AM
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#1 |
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somebody shut me the fark up.
  
Join Date: 04-24-09
Location: Utrecht,The NetherPharkinglands
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Phubar's Entrecotes and Porkshoulder Chops Pron
Seasoned both with coarse seasalt and cracked black...added some Todd's to the pork chops.
Smoked on some pear twigs. Ate it with some s'ghetti with homemade Italian tomato sauce and a salad.              This one is for you Gore...2 kinds of meat on one Phork... 
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-TG -WGA (3) -UDS (S,M,L) All fueled by Ecobrasa Coco Briquettes *Lowland Smokers Dutch BBQ Champion 2011 - 2012* |
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03-06-2013, 05:51 AM
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#2 |
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is One Chatty Farker
Join Date: 02-17-11
Location: Chicago north 'burbs IL
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You're killing me this early in the morning!
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UDS - Midi Me - Weber Performer - 22.5 Weber OTG - Weber Genesis - GOSM White Lightning Thermopen |
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03-06-2013, 06:28 AM
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#4 |
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is One Chatty Farker
Join Date: 08-09-12
Location: Spokane Valley, Washington
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Just the usual rotten lookin' stuff hey Phu?
 Damn you put out some good plates! And great camera work too!
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KC Weber Performer with rotisserie ring, 22.5OTS, Maverick 732, Weber Smokey Joe,PBC Smokenator/Hoovergrill, variety of microbrews, Gin and tonic, variety of lighters. 
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03-06-2013, 06:47 AM
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#5 |
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somebody shut me the fark up.
  
Join Date: 05-10-06
Location: Overland Fark, KS
Downloads: 1
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Phan-Pharking-Tastic Phu!
Love those double meat postings! 
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Chris Baker For great food and and an even better time join the BBQ Brethren Throwdowns First ever recipient of the Silverfinger Award! Yes, I own a whole bunch of BBQ crap also. Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Get your MOINK Certification today! The Secret Squirrel Society doesn't exist - Zero Club member |
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03-06-2013, 06:49 AM
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#6 |
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Quintessential Chatty Farker
Join Date: 08-06-10
Location: Stuart, Fl
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Indeed!
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Homegrown 120 Gallon Reverse Flow, Homey, the Homegrown Kettle, 3 UDS's, 3 Stack Pro Q Excel 20, 18.5" Elderly(but not retired) WSM, 150lb Capacity Homegrown Electric and a CA gasserrrr Bicycle Fast Polder Thermo, Indisputably Fastest Purple Thermapen, SAI Satay Grill |
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03-06-2013, 06:54 AM
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#7 |
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somebody shut me the fark up.
 
Join Date: 02-07-08
Location: Phoenixville, PA
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I would like to eat that right now for breakfast
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Large BIG Green EGG- Hatched 8/17/09 Backwoods Extented Party Weber Genesis Gasser Mid Atlantic BBQ Association KCBS Back Porch BBQ Competition BBQ Team When all else fails ask yourself WWGALD |
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03-06-2013, 07:05 AM
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#8 |
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somebody shut me the fark up.
Join Date: 10-05-08
Location: Hiding out from blood suck ghost snake gods ... and Nazis
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What a complete tease. You expect me to believe you didn't eat MY bite?
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Assistant to a Mad BBQ Scientist (and a squirrel): Primo Oval XL, Small Offset, Gasser, Optigrill, UBS "I love everything about the pig, even the way she walks." -- Spanish proverb (\__/) (='.'=) This is the rabbit baby. Invests him in yours signature, (")_(") and the help rabbit baby takes over control of the world! Hmmmm, I wonder, WWGALD?  Avatar courtesy of Grillman and NorthwestBBQPromoted by Bigabyte to "Idiot #1" 
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03-06-2013, 07:46 AM
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#9 |
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Babbling Farker
Join Date: 08-05-09
Location: NE OH-IO
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Had to google entrecotes. Phatastic Phu!!
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Gary ____________________________________ Big BarBChef built in to the Outdoor Kitchen, Weber kettle, 1 UDS, Little Chief Electric, 2 Propane Fish Cookers/Turkey Fryers, a swinging grate over my Fire pit, Big Pig Cooker "Nice talkin' to ya" 
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03-06-2013, 09:41 AM
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#10 |
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Quintessential Chatty Farker
Join Date: 10-16-10
Location: Culver City, CA
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Loving it Phu!
I brined some chix with Todd's Dirt in the brine and rubbed with it too - that chit was good!
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50" Klose BYC, Backwoods Chubby, UDS, 26" & 22.5" Weber Kettles, Jumbo Joe, WGA, WSJ/MUDS, Jumbo Old Smokey, Pig Hibachi, a piece of expanded metal I throw over the fire pit sometimes, Stealthy Black & Vol Orange Thermapens Displaced East Tennesseean Proud recipient of a Tick Former outlaw MOINK baller, now IMBAS Certified, but still lookin' over my shoulder. Golden Goose Egg - Got 2 in the nest baby!   SPFP Mayzie's keeping an eye out for you! WTFWGALD? 
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03-06-2013, 10:14 AM
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#11 |
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Babbling Farker
Join Date: 07-08-10
Location: Boyertown, PA
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Very nice Phu, I love the 60/40 meat to pasta ratio, seems about right to me.
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Jason "I can get a good look at a T-bone by sticking my head up a bull's a$$, but I'd rather take a butcher's word for it". - Tommy Callahan III XL Big Green Egg, 22.5 Weber OTS, WSJ Gold/Mini WSM, 18" & 22" WSM Flyers Orange Thermapen WAEFAY...WWGALD??? |
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03-06-2013, 12:05 PM
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#13 | |
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somebody shut me the fark up.
Join Date: 04-24-09
Location: Utrecht,The NetherPharkinglands
Downloads: 0
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Quote:
Teasing!?! If I was teasing you I would've added some of them Phresh parsley leaPhs on that Phork. 
__________________
-TG -WGA (3) -UDS (S,M,L) All fueled by Ecobrasa Coco Briquettes *Lowland Smokers Dutch BBQ Champion 2011 - 2012* |
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