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| Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking. |
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02-09-2009, 09:00 AM
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#1 |
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On the road to being a farker
Join Date: 10-11-07
Location: Ontario
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Great weather
The weather up here in The great White North was to nice to pass up this weekend. Did up 2 racks of Dino bones , Rack of Lamb , an a chunk of Peameal bacon. Turnd out awsome
 Jules |
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02-09-2009, 09:24 AM
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#2 |
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Full Fledged Farker
Join Date: 07-16-08
Location: Texas
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jules - nice spread you have there. how did the beef ribs come out?
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02-09-2009, 09:25 AM
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#3 |
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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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That looks awesome! How was the lamb? Been a little while since I smoked up any lamb.
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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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02-09-2009, 10:43 AM
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#4 |
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is One Chatty Farker
Join Date: 09-05-05
Location: Holly, Michigan
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Weather's warming up nicely here too, supposed to set a record high tomorrow of near
60!! Too bad its in the middle of the dang week. Did get the deck and WSM cleaned up yesterday though. Scott
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Scott R.S.S. BBQ Team-Sponsored by Bar's Leaks/Rislone Vice President, Great Lakes BBQ Assn Backwoods fatboy, onyx oven Certified Moink Baller, CBJ# 53817 |
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02-09-2009, 12:06 PM
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#5 |
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is one Smokin' Farker
Join Date: 11-27-07
Location: West Tawakoni, TX.
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All looks mighty good - what's the bacon? Haven't heard of it....
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Jack -www.jrcsbbqandseasonings.com |
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02-09-2009, 01:13 PM
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#6 |
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Knows what a fatty is.
Join Date: 03-22-08
Location: Georgia
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What is the bacon? Everything looks good.
It was 73 here in Ga yesterday so I had to smoke 2 slabs of BB's & a Butt. No pictures so I guess I didn't do it. |
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02-09-2009, 03:40 PM
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#7 |
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is one Smokin' Farker
Join Date: 01-22-08
Location: waterloo ontario
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Hey Jules- what did you do to the peameal? Any extra rub? I was thinking of doing a hunk but I hesitated, trying to decide how to season it! I did a big tray of peachbeans and a pulled butt for a Saturday night party . Some people didn't show up cause of the flu so I've been eating it for three days and thats all my a hole can take!! Sure is good tho.
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02-09-2009, 06:43 PM
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#8 |
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is One Chatty Farker
  
Join Date: 07-31-08
Location: Belton, mo
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nice looking stuff
__________________
-Shane Petzold- -MooCow BBQ team- -President of Operation BBQ Relief- -www.moocowbbq.com- -Home of the Make it Take it Drum Class- -kCBS/ CBJ- - Stoker powered stainless steel cabinet smoker-Mini & 3 Regular UDS-BLUE Weber OTG-Saffire ceramic grill-26" plow disc-Green mountain pellet -Haulmark Competition trailer- |
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02-09-2009, 07:20 PM
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#10 |
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somebody shut me the fark up.
Join Date: 05-03-07
Location: New Baltimore, Mi.
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Very nice Jules!
How was the Peameal bacon smoked?
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Pitmaster @ Lockharts BBQ Beer Snob I cook the best brisket north of Dallas. Get over it. Northern midwest director for OBR www.operationbbqrelief.com |
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02-09-2009, 08:57 PM
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#11 |
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Quintessential Chatty Farker
Join Date: 11-12-06
Location: Des Moines, Iowa
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Good lookin' eats right there!
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Dave Compton KCBS MasterCBJ # 22569 KCBS BoD Judges' Advocate Possibly the only judge ever to get an award from a bunch of cooks  UDS 075 UCB WSM and a bunch of other stuff. The above post is only my opinion - mine & mine alone. |
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02-09-2009, 09:45 PM
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#12 |
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Babbling Farker
Join Date: 01-14-09
Location: Battle Ground, WA
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That lamb looks tasty. Did you do anything special to it?
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[B][URL="http://noexcusesbbq.com"]No Excuses BBQ[/URL][/B] [I][COLOR=Red]BBQ, no excuses! Who cares about the weather?[/COLOR][/I] [B][COLOR=Blue] MOINK Ball Wizard and ALF Award Recipient[/COLOR][/B] [SIZE=2]Webers up the wazoo, a bunch o' Pyromids, Bubba Ho-Keg, and [URL="http://noexcusesbbq.com/archives/2987"]the CrockaQue[/URL][/SIZE] |
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02-10-2009, 04:55 PM
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#13 |
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somebody shut me the fark up.
Join Date: 12-28-07
Location: annville ky
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Like to have some of that lamb.
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