smoked honey mint choc chip ice cream by Serious Eats
Char sui pulled pork sided with serious eats Asian slaw with ginger peanut dressing.
Barbecued lamb loin cooked hot and fast for that crispy, crunchy crackling. Dry the skin out in the fridge for six hours with salt then coat in oil before blasting at warp 10.
Pulled Beef Nachos. Chuck dressed in smokeyq Coffee Rub and smoked over cherrywood, tortilla strips, guacamole, pico de gallo, cheese and sour cream 😋
Another one of those monster beef ribs.
Dino sized beef ribs over cherry in the Weber
Burnt ends in Lanes BBQ Ancho Espresso. Bathed in a mix of our Espresso BBQ Sauce, butter and honey. All aboard the Weber Smokey Mountain
Burnt ends in a bath of our Espresso BBQ Sauce, butter and honey. All aboard the Weber Smokey Mountain
Hotnfast lamb loin in the Kettle. Dried the lamb overnight in the fridge with salt, cranked the Kettle, a bit of oil and in for about 30 minutes
Shorties over cherry wood in the Weber Smokey Mountain.
Dry aged prime rib suited up in lanes BBQ Ancho Espresso reverse seared in the Weber Kettle.
Close up crackle from that pork loin. Crunch Crunch