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oh man I could have 10 of these! I had lamb but never cooked it... and it's been a while to be honest. How tender is this??
i do racks on my pit barrel fairly often and they always come out very tender. it's key to keep an eye on the internal temp. pull them off and rest once they hit 130 +/-oh man I could have 10 of these! I had lamb but never cooked it... and it's been a while to be honest. How tender is this??
That looks wonderful!
Great tip, thanks!That looks wonderful!
Small tip for next time, and I'm not dinging your meal.
After you french the chops (expose the bones) wrap each exposed bone with foil.
It's just an aesthetics thing.
But then I'd have to remove it to gnaw on the bone which I absolutely and undoubtedly will do.That looks wonderful!
Small tip for next time, and I'm not dinging your meal.
After you french the chops (expose the bones) wrap each exposed bone with foil.
It's just an aesthetics thing.
wait, what are we talking about again?gnaw on the bone which I absolutely and undoubtedly will do.
Not really helping your case @brukunsfucking English as a second language. This wasn't supposed to have sounded gay.
What does gnaw mean god dammit?! I meant something like this... roer a porra do osso, caralho!! Vocês não roem a porra do osso em um churrasco puta que o pariu?
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Back on topic.
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man, this thread is going places I never thought it would.Hot bones can be a pain in the ass sometimes.
You take the foil off before serving.That's for handling the hot bone?
If that's your thing, it's okay . Hot bones can be a pain in the ass sometimes.
I would think maybe it is so.