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Discussion in 'Pork' started by lawnman, Dec 3, 2006.
Sunday am , take a look :D
What a nice way to start your day! Keep thise pics coming.
Take care, have fun, and do good!
Can you seeeeeee ittttttttttt!!!!!!!! :D
I see it Mr. Lawman...I see it. Great job. Thanks for the pics
A 9lb Butt , mustard rub with montreal seasoning. Italian sausage from Publix. 2 racks baby back , all rubbed up , don't ask whats in the rub it's the usual stuff , a little of this and that it changes every time. 3 pork loins about 3 & 1/2 lbs each , mustard rub then dry rub. Now we wait current temp 8:10 am 219. Thanks for the replies. Frank
That was a full smoker.
Hi Frank, Nice job and thanks for teasing me :) It's a bit chilly up here and I noticed that the trees are still green where you are .. and yes I see the "Thin Blue Smoke"
The ribs get finished on the grill!!!The pork loins get wrapped Butt gets wrapped too
Hey cajun_1 yea it's nice and full. Hey Joe it's hot here in Florida 78 today, will cool down rest of the week lows of 48 high of 73 :)
Frank, You're such a tease <weather wise> and food wise as well. I'm heading to my soon to be barbeque restaurant today to meet with the plumber:) Also meeting with my brother the lawyer to get some help filling out the beer and wine license. Have a toen meeting next thursday to make the sales pitch .. but, we have the mayors office behind us. We had just bought a 1000lbs smoker able to cook 400lbs of meat at a time .. I hope it's full often .. lol
You ribs look great, Did you say you buy "all natural" meats? Those are beef ribs?
Nothing like a full smoker to make a full stomach
Joe Best of luck with your Restaurant, I was 14 years in the business , 7 with McD's and 7 with Denny's. Long hours and hard work. The weather sucks , we need some cold air , I have been in Lawn Maint for almost 14 years , the summers are nasty , winters are nice. I owned the company for 12 years and I sold it a year and a half ago , I'm still working for the new owner he pays good plus he still has a few payments left on the business. Those rib are baby backs (pork). Thanks Frank
Just finished a big lunch, all was good , plenty of leftovers for the rest of the week and some for my crew on Monday. Thanks Frank 8)