Phubar
somebody shut me the fark up.
Tonight Iberico pork rack.
Have Phun y'alls!
Have Phun y'alls!
"Happy Phriday Pharkers,what's Smoking this Weekend?"
- Thread starter Phubar
- Start date
pjtexas1
somebody shut me the fark up.
Choice brisket, chicken, sausage and a couple fatties.
smokainmuskoka
is one Smokin' Farker
Birthday baby backs.
AussieMatt
Babbling Farker
Giving PSB a shot. Going to use my milk stout that's ready to drink this weekend.
bluetang
somebody shut me the fark up.
Back at ya there Phu!
Mojo ribs going down round here, also some cold smoked coppa
Mojo ribs going down round here, also some cold smoked coppa
bproffer
Take a breath!
A butt, some ribs, tri-tip, moinks and Abt's...and a naked fatty or 2.
For the first time sinse my back problems last Nov I am getting to use my Egg. Will be putting 2 8.5 to 9 lb Boston Butts on 12 A Sunday morning for pulled prk. When done 4 naked fatties- 2 will be for Wampus bake beans- also being done Sunday It will be a busy but good Day :grin:
cjs27410
Knows what a fatty is.
2 racks of baby backs on the Oval. H-T has BOGO 6.29 lb = 3.15lb not bad.
S
Sausage Warrior
Guest
Haph a Pork Butt (kept the rest for making sausage). Haven't had some good old pulled pork phor a while. Only gonna be in the 30's (phahrenheit) tomorrow - gonna burn some phuel.
Clay-b-que
is Blowin Smoke!
Doing a pork shoulder and a fatty on my recently completed and seasoned UDS!!!
I don't think you cook enough Iberico pork racks. :caked: If I could get 'em, I'd be doing it too!
Anyway - traveling this weekend so no cooking. Hoping to hit Jocko's in the Santa Maria Valley.
Phu, crew and everybody else - have a great weekend!
Anyway - traveling this weekend so no cooking. Hoping to hit Jocko's in the Santa Maria Valley.
Phu, crew and everybody else - have a great weekend!
JoSal73
Full Fledged Farker
Half a pork butt tonight.
Sunday: Prime brisket and Jalapeno Sausage!
Sunday: Prime brisket and Jalapeno Sausage!
sliding_billy
somebody shut me the fark up.
Happy Phriday Phu. Started my vacation today, and I have a CAB shoulder in the kamado. I haven't decided if I am going to pull it at medium rare, let it ride to probe tender and slice or turn it into pulled stout beef. Decisions..
