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No more BBQ thread?
- Thread starter brukuns
- Start date
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 +/-
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.
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.
fucking 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?
Bone chew me wants. How bone chew with foil thingy on top of bone thingy? bone chew good...
man, this thread is going places I never thought it would.
also, that’s what she said
You take the foil off before serving.
Like I said, it's only for aesthetics (nice white bone, not black bone)
Oh god, I can't believe I said that. God is going to strike me down!
Not the best ever. Far from the worst ever. Tasted excellent actually. went just a tad bit over but nothing serious.
