Recent content by boarsmokin

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  1. boarsmokin

    Lamb Ribs

    Oh yeah, one other thing. Have the their little chine bone removed first, I didn't on the first go around, and they were hard to cut through and around at service time.
  2. boarsmokin

    Lamb Ribs

    Good, I felt a little guilty about that. Yay, my big pizza ovens will hold 250 perfect.
  3. boarsmokin

    Lamb Ribs

    Thank you, I still a bit confused navigating around, I'll get it eventually,,LOL  
  4. boarsmokin

    Lamb Ribs

    Hi everyone, anyone whom may have read my intro in roll call knows my story with lamb ribs... I just got commissioned to do 250 racks at the end of the month !!  And get paid for it, scared to death...but I'm gonna do it,,LOL  Obviously that many wont fit in my pits, I have an UDB, and a 22 1/2...
  5. boarsmokin

    "Boarsmokin" just joined.

    Hey NikyB, Still learning my way around the forum "how to", I did reply to your post about restaurant stuff, I thought it would show up right under your post.. Does anyone out there cook with a Gator Pit ?  I used a different type of oak on the 4th of July cook, had much better luck...
  6. boarsmokin

    "Boarsmokin" just joined.

    I will share any knowledge I have gained in the last 30 plus years doing it, glad to..  
  7. boarsmokin

    "Boarsmokin" just joined.

    So far, any questions I have, I found somewhere in the forum answered a buncha times. Where's the ecourse info ?
  8. boarsmokin

    "Boarsmokin" just joined.

    Thanks to all, I will check out that E-Course. Scarbelly: I used to live in San Clemente
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    P6150096.JPG

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  11. Random Photos

    Random Photos

    Photos to do with Barbeque
  12. boarsmokin

    "Boarsmokin" just joined.

    Hello, Frank here from Boar's Breath Smokin' Barbeque in California, about twenty minutes north of the Napa Valley wine country, residing and in business since 1994 here in the Lake Co. wine country. I have been studying real barbeque for the last year, practicing on a Weber 22" bullet smoker. I...
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