Jim Lampe
TVWBB 1-Star Olympian
used this for seasoning
you can find this fine recipe RIGHT HERE
four nice hunks of pork (only one with a bone-in) on the LARGE 26" Weber
Apple & hickory wood for smoke power, the kettle was dialed in to a nice 280ºF setting.
while the meat was groovin', a few brews were enjoyed...
small baby Yukons were added to the heat and the country style pork things were colouring up just fine
cobbed corn was also added as was a lonely zucchini sliced n' oiled....
the corn was slow to cook...
so it was placed back into the foil then atop the hot coals below.
sauce was also applied to the pork about the same time
eventually, everything on that grill was cooked and not over, butt served to eet.
and the country style pork ribs without bones were very tasty!
Yeah! I'll do these again and again!
Thanks for stoppin' by!
you can find this fine recipe RIGHT HERE
four nice hunks of pork (only one with a bone-in) on the LARGE 26" Weber
Apple & hickory wood for smoke power, the kettle was dialed in to a nice 280ºF setting.
while the meat was groovin', a few brews were enjoyed...
small baby Yukons were added to the heat and the country style pork things were colouring up just fine
cobbed corn was also added as was a lonely zucchini sliced n' oiled....
the corn was slow to cook...
so it was placed back into the foil then atop the hot coals below.
sauce was also applied to the pork about the same time
eventually, everything on that grill was cooked and not over, butt served to eet.
and the country style pork ribs without bones were very tasty!
Yeah! I'll do these again and again!
Thanks for stoppin' by!
