ThursdayFridaySaturday&Sunday

[Jim Lampe]

Thursday
Bratwurst, Chorizo and Slovenian sausages

Friday
Dirty South BBQ's Hot Mama Rub Cornish Hens

 

[Jim Lampe]

Saturday
Nine Pound Pork Butt on the Weber 26" OTG

 

[Jim Lampe]

Sunday
3 lb cured pork belly on the Weber Redhead kettle...

...and rotisserie Spare Ribs

here is a short motion picture...

[video=youtube;gS41SeCBKP8]https://www.youtube.com/watch?feature=player_detailpage&v=gS41SeCBKP8[/video]

Thanks for stoppin' by!

 

[ChuckO]

Are those clucks the ones you were taking suggestions for? They look amazing (as does everything else) my goal this year is to make killer chicken, yours is most inspiring

 

[Craig Alumbaugh]

All the cooks look delicious Jim

 

[Ryan P.K.]

All of it looks good Jim

 

[Cliff Bartlett]

Great looking cooks Jim. The Grand Champion is the plated shots of the PP sandwiches. Awesome

 

[JRAiona]

Awesome cooks as usual Jim. You continue to inspire me sir.

 

[Rich Dahl]

Truckin right along there Jim. It all looks great!

 

[Barb D]

Everything looks wonderful Jim but that pp sandwich was awesome. Great job as always.

 

[Tim McCann]

Looks great Jim! Love those PP sammies! How long did it take on the 26er?

 

[Gary H. NJ]

It blows my mind. How do you get all this food made? It all looks amazing Jim.

 

[Jay G]

Interesting spin on the ribs!

Care to share your finishing sauce recipe for the pulled pork? Looks to have a yellow tint to it.

 

[TonyUK]

Outstanding Jimbo!! Great looking grub!

I'm with ChuckO, I need to get to grips with my lack of chook cooking skills. (I don't make very good Q'd chicken, so I tend to shy away from it).

 

[Ray Crick]

Wow - so much food! I would have leftovers every nite!

 

[NeilH]

Looks great.

 

[Angie H.]

Always great to see the pics of your cooks Jim! Nice color on the chicken and the ribs on the roti look awesome!

 

[Jim Lampe]

Thank you everyone for your very nice comments

Are those clucks the ones you were taking suggestions for?

Chucko, no, these are hens, last week I did a 7 pound roaster, and I hung it.

How long did it take on the 26er?

Tim, on at 730AM and off about 530 - 545PM, so about 10 hours.

How do you get all this food made?

Gary, I work in a factory (not too hard) for 8 hours a day then come home to play & cook. It's easy

Care to share your finishing sauce recipe for the pulled pork?

finishing sauce is Stubb's Bar-B-Q Baste Moppping Sauce. It's Good Stuff!

 

[Bob Correll]

Stop it Jim!
You're giving me the meat sweats!
Four days of bliss!

 

[Frank H]

Anyone else just almost drown in their own saliva? Holy smokes what a lot of beautiful food. Nice work as always jim.