Grahame Posted September 8, 2014 Report Share Posted September 8, 2014 ^There is a good reason why there is no such thing as left over bacon ... Quote Link to comment Share on other sites More sharing options...
Voltron Posted March 31, 2015 Report Share Posted March 31, 2015 Ribs and Shisito peppers. Nom Nom Nom 1 Quote Link to comment Share on other sites More sharing options...
mikeymad Posted March 31, 2015 Report Share Posted March 31, 2015 yum indeed Quote Link to comment Share on other sites More sharing options...
luvdunhill Posted March 31, 2015 Report Share Posted March 31, 2015 Quote Link to comment Share on other sites More sharing options...
luvdunhill Posted March 31, 2015 Report Share Posted March 31, 2015 Quote Link to comment Share on other sites More sharing options...
crappyjones123 Posted March 31, 2015 Report Share Posted March 31, 2015 Apartment community's new rules prohibit having a grill on the balcony Gave mine away yesterday to another med student. I haz a sad. Quote Link to comment Share on other sites More sharing options...
luvdunhill Posted April 1, 2015 Report Share Posted April 1, 2015 Quote Link to comment Share on other sites More sharing options...
Torpedo Posted April 1, 2015 Report Share Posted April 1, 2015 ImageUploadedByTapatalk1427892607.497626.jpg ¿Jamón de verdad? ¿Ibérico pata negra? It looks acceptable Quote Link to comment Share on other sites More sharing options...
Voltron Posted April 1, 2015 Report Share Posted April 1, 2015 That is Gangnam Style Cow Quote Link to comment Share on other sites More sharing options...
Torpedo Posted April 1, 2015 Report Share Posted April 1, 2015 (edited) That is Gangnam Style Cow We have something similar to that, but it's more cured, even more than jamón. It's called "cecina", made from the cow's leg. Nah, now I've noticed the fire under the pan Edited April 1, 2015 by Torpedo Quote Link to comment Share on other sites More sharing options...
Voltron Posted April 1, 2015 Report Share Posted April 1, 2015 Yep, that's raw beef slices at a Korean BBQ restaurant in Korea. 1 Quote Link to comment Share on other sites More sharing options...
Voltron Posted May 1, 2015 Report Share Posted May 1, 2015 Two-faced Traeger Spatchcock Chicken -- hickory rub on the left and chili lime rub on the right. 3 Quote Link to comment Share on other sites More sharing options...
Voltron Posted May 10, 2015 Report Share Posted May 10, 2015 Hot and sweet ribs just starting a low and slow smoke. 4 Quote Link to comment Share on other sites More sharing options...
Dusty Chalk Posted May 10, 2015 Report Share Posted May 10, 2015 :drool: Quote Link to comment Share on other sites More sharing options...
Voltron Posted May 11, 2015 Report Share Posted May 11, 2015 Mid-way After the foil worth brown sugar, honey and butter On the platter On my plate with proper accompaniment Good smoke ring for the Traeger but a little dry because my sister in law came over and I had to make cocktails at the wrong moment. I still liked them very much and Alden powered through six of them easily. 7 Quote Link to comment Share on other sites More sharing options...
mikeymad Posted May 11, 2015 Report Share Posted May 11, 2015 nice - very nice... Quote Link to comment Share on other sites More sharing options...
shellylh Posted May 11, 2015 Report Share Posted May 11, 2015 Looks excellent Al! Quote Link to comment Share on other sites More sharing options...
n_maher Posted May 12, 2015 Report Share Posted May 12, 2015 Indeed, those look fantastic Al. Quote Link to comment Share on other sites More sharing options...
naamanf Posted May 12, 2015 Report Share Posted May 12, 2015 X100 on the ribs. Can't wait to eat at Al's! Quote Link to comment Share on other sites More sharing options...
Absorbine_Sr Posted May 24, 2015 Report Share Posted May 24, 2015 4 Quote Link to comment Share on other sites More sharing options...
ironbut Posted May 24, 2015 Report Share Posted May 24, 2015 You can't just show us that picture Mike! What's the story Dory? Quote Link to comment Share on other sites More sharing options...
cetoole Posted May 24, 2015 Report Share Posted May 24, 2015 Mike that looks amazing. Quote Link to comment Share on other sites More sharing options...
swt61 Posted May 24, 2015 Report Share Posted May 24, 2015 Yummmm! Quote Link to comment Share on other sites More sharing options...
Voltron Posted May 24, 2015 Report Share Posted May 24, 2015 Dino Grill! Quote Link to comment Share on other sites More sharing options...
Absorbine_Sr Posted May 24, 2015 Report Share Posted May 24, 2015 Credit to Debbie's brother on these. 6 racks of ribs smoked 4 1/2 hours with apple and pecan wood. They are now resting for 90 minutes wrapped in foil in a cooler. No pics, but we had frenched lamb chops for appetizers. Quote Link to comment Share on other sites More sharing options...
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