GVDub
Full Fledged Farker
Hadn't fired up the PBC in a couple of weeks (darn life, always getting in the way) but just took possession of a pair of rabbits from a FOAF who raises meat rabbits locally. So, sprinkle it with Q-Salt and stick a couple of hooks in it. Also did my weekly batch of breakfast Armadillo Eggs, this a bland of Jimmy Dean Hot and Regular stuffed with cream cheese, fresh and aggressive farmer's market jalapeño peppers and sprinkled internally with BBQ Bros. Texas Style Rub, and some boneless pork chops that we'd gotten on special and still had a few uncooked, that got a combination of the above-mentioned rub and a SPOG shake.
We had the rear legs of the rabbit for lunch, which led to the title of this post.
Ready to go by George Van Wagner, on Flickr
11/25 Cook by George Van Wagner, on Flickr
11/25 Cook by George Van Wagner, on Flickr
11/25 Cook by George Van Wagner, on Flickr
11/25 Cook by George Van Wagner, on Flickr
We had the rear legs of the rabbit for lunch, which led to the title of this post.
Ready to go by George Van Wagner, on Flickr
11/25 Cook by George Van Wagner, on Flickr
11/25 Cook by George Van Wagner, on Flickr
11/25 Cook by George Van Wagner, on Flickr
11/25 Cook by George Van Wagner, on Flickr