sometimes you stumble accross old pron that's just too good not to post - post one of your own vintage pron pictures

[1buckie]

Breakfast is severely under represented in this thread

Breakfast for some...............just sayin'...........

Crazy farker known as Bluesman :grin: :thumb:

 

[Al Czervik]

Breakfast is severely under represented in this thread

Here's one from Alberto Mongolini...

 

[Corky]

Pulled Pork on Pretzel Bun with Slaw and Tennessee Red sauce.

 

[Titch]

Lamb.

 

[LMAJ]

A few of my favorites....
Pastrami hash...

Arugula and prosciutto pizza...

SBTs...

Pig Balls...

Cheese Steak fatty...

 

[Moose]

Savory Marinated Chicken Kabobs:

We make these either with beef or chicken at least 2x per month.

 

[THoey1963]

A couple of my favorites:

Pig shots:

My best looking ribs:

 

[Sparkcharge]

 

[Happy Hapgood]

WOW! What Talent and Tasty Food! Here's a few more

Fantastic Farking Cheeseburger from Brother Silverfinger:

 

[dadsr4]

Breakfast is severely under represented in this thread

I ate some of this for breakfast. Pizza always makes a good breakfast.

 

[Titch]

Beans for Breakfast

 

[mattdean1003]

The first official smoke I ever did. The bark was perfect and the smoke ring was a quarter inch deep. 8 lb Boston Butt from Kroger, natural and not brined.

 

[Friction33]

My first attempt at BB Ribs.

 

[Q Junkie]

Not great photo work but an unbelievably good meal.

http://www.bbq-brethren.com/forum/showthread.php?t=151397

 

[Mason Dixon Bowhunta]

BBQ'd Cashews...

 

[THoey1963]

How did you do those cashews?

 

[Mason Dixon Bowhunta]

Used about 1 lb of plain cashews. Whipped up the white from one egg until soft peaks, then coated the cashews. then added about 6 tsp of BBQ rub, 4 tsp of white sugar, 1/3 tsp red pepper, 1 tsp chili powder. Did them on the UDS in an aluminum pan at ~250* until the sugar/rub mix got crusty (stirring occasionally). Need to watch them so the sugar doesn't burn. Once they cool, they have a great sweet/spicy on them.

 

[tjv]

 

[THoey1963]

Used about 1 lb of plain cashews. Whipped up the white from one egg until soft peaks, then coated the cashews. then added about 6 tsp of BBQ rub, 4 tsp of white sugar, 1/3 tsp red pepper, 1 tsp chili powder. Did them on the UDS in an aluminum pan at ~250* until the sugar/rub mix got crusty (stirring occasionally). Need to watch them so the sugar doesn't burn. Once they cool, they have a great sweet/spicy on them.

Thanks. I will be trying this soon.

 

[bwodun]

one from last year, some whole racks, a wild pig shoulder and a few beans, i believe there was also some housemade hotlinks also but they must have already got eaten:biggrin1: