swamprb
somebody shut me the fark up.
- Joined
- Oct 27, 2006
- Location
- Bothell WA
Northwest BBQ has been bustin' my chops about not posting pics of everything I throw on the grill. How many farkin' pics of butts or ribs do I need? I told him that if its something out of the ordinary or playing on a new pit it may warrant breaking out the camera!
So-we were lying to each other about our ribs we cooked last night, I cooked a rack of BB's in the Egg, foiled them and stuck them in the oven while I jacked up the temps and cooked 14 thighs at 400*. Dinner was on time and everything was great-not comp or camera worthy, but the way I like my food!
So "no pics - didn't happen!" I can subscribe to that!
But it dawned on me, that I've cooked Pig Candy in the past, but it never made it from grate to plate! So here it is!
Thick sliced Costco bacon, sprinkled with John Henry's Texas Pig Rub and Organic Dark brown sugar. Royal Oak lump and Cherry for smoke!
mmmmmmm..bacon!
So-we were lying to each other about our ribs we cooked last night, I cooked a rack of BB's in the Egg, foiled them and stuck them in the oven while I jacked up the temps and cooked 14 thighs at 400*. Dinner was on time and everything was great-not comp or camera worthy, but the way I like my food!
So "no pics - didn't happen!" I can subscribe to that!
But it dawned on me, that I've cooked Pig Candy in the past, but it never made it from grate to plate! So here it is!
Thick sliced Costco bacon, sprinkled with John Henry's Texas Pig Rub and Organic Dark brown sugar. Royal Oak lump and Cherry for smoke!
mmmmmmm..bacon!
