rps Posted May 24, 2015 Share Posted May 24, 2015 I once posted Al Saab's tabouli recipe on here. This is what it looks like. Link to comment Share on other sites More sharing options...
rps Posted May 24, 2015 Share Posted May 24, 2015 This is the flank steak hanging out in olive oil, paste garlic, rosemary, pepper, and Cavenders Greek Seasoning. Link to comment Share on other sites More sharing options...
rps Posted May 25, 2015 Share Posted May 25, 2015 Chief Grey Bear, BilletHead and ness 3 Link to comment Share on other sites More sharing options...
ness Posted May 25, 2015 Author Share Posted May 25, 2015 A few folks coming over this afternoon, so I've got 3 racks of back ribs and a pork shoulder going on the grill soon. I'm missing the capacity of my old Weber bullet right now. Gonna be juggling pork today. John Link to comment Share on other sites More sharing options...
BilletHead Posted May 25, 2015 Share Posted May 25, 2015 Good luck John, It will be simple goose fajitas for our tribe this afternoon. Burgers yesterday on the grill. Can't even do much in the yard today it is a swamp! BilletHead ness 1 "We have met the enemy and it is us", Pogo If you compete with your fellow anglers, you become their competitor, If you help them you become their friend" Lefty Kreh " Never display your knowledge, you only share it" Lefty Kreh "Eat more bass and there will be more room for walleye to grow!" BilletHead " One thing in life is for sure. If you are careful you can straddle the barbed wire fence but make one mistake and you will be hurting" BilletHead P.S. "May your fences be short or hope you have long legs" BilletHead Link to comment Share on other sites More sharing options...
ness Posted May 25, 2015 Author Share Posted May 25, 2015 The BBQ sauce trading caravan never got going, and the previous batch was nearing expiration -- so I ate it. Fired up the cauldron today, and: (note: the Post-It labels are easily removed. Just saying.) BilletHead 1 John Link to comment Share on other sites More sharing options...
Chief Grey Bear Posted May 25, 2015 Share Posted May 25, 2015 The BBQ sauce trading caravan never got going, and the previous batch was nearing expiration -- so I ate it. Fired up the cauldron today, and: (note: the Post-It labels are easily removed. Just saying.) Hey whoa up there pardner! I'm pretty sure we can get some kind of Ménage à trois thing going here! Ain't no sense is getting itchy about removing labels! Let's just calm down a little and think this out. ness 1 Chief Grey Bear Living is dangerous to your health Owner Ozark Fishing Expeditions Co-Owner, Chief Executive Product Development Team Jerm Werm Executive Pro Staff Team Agnew Executive Pro Staff Paul Dallas Productions Executive Pro Staff Team Heddon, River Division Chief Primary Consultant Missouri Smallmouth Alliance Executive Vice President Ronnie Moore Outdoors Link to comment Share on other sites More sharing options...
BilletHead Posted May 25, 2015 Share Posted May 25, 2015 Yes the label stays on the jar! BilletHead "We have met the enemy and it is us", Pogo If you compete with your fellow anglers, you become their competitor, If you help them you become their friend" Lefty Kreh " Never display your knowledge, you only share it" Lefty Kreh "Eat more bass and there will be more room for walleye to grow!" BilletHead " One thing in life is for sure. If you are careful you can straddle the barbed wire fence but make one mistake and you will be hurting" BilletHead P.S. "May your fences be short or hope you have long legs" BilletHead Link to comment Share on other sites More sharing options...
rps Posted May 25, 2015 Share Posted May 25, 2015 I put two picnic cut pork shoulders in the Weber bullet at 8 this morning. 200 to 250 straight through to 4 this afternoon. They were 180 when they came out so I covered them in foil and put them in a 350 oven until they reach 190. I brined them oven night in salt water laced with real maple syrup. I rubbed them with a good rub I made. I used hickory rather than fruit wood. This afternoon I made a barbeque sauce and also a batch of horseradish cole slaw. Life is good. ness, BilletHead and Chief Grey Bear 3 Link to comment Share on other sites More sharing options...
Chief Grey Bear Posted May 25, 2015 Share Posted May 25, 2015 A pulled pork with German Slaw. No the best quality photos but the flavor sure did make up for it! ness, rps, BilletHead and 1 other 4 Chief Grey Bear Living is dangerous to your health Owner Ozark Fishing Expeditions Co-Owner, Chief Executive Product Development Team Jerm Werm Executive Pro Staff Team Agnew Executive Pro Staff Paul Dallas Productions Executive Pro Staff Team Heddon, River Division Chief Primary Consultant Missouri Smallmouth Alliance Executive Vice President Ronnie Moore Outdoors Link to comment Share on other sites More sharing options...
Recommended Posts
Create an account or sign in to comment
You need to be a member in order to leave a comment
Create an account
Sign up for a new account in our community. It's easy!
Register a new accountSign in
Already have an account? Sign in here.
Sign In Now