Yeah frank called me yesterday saying the same thing lol, he's setting me up a webpage for ordering as we speak. don't think it's done yet but it will be www.smokendinks.com
A little about me, I am a Le Cordon Bleu Chef and have been in the food service industry for over 10 years. Any questions about food I will answer to the best of my knowledge.
p.s. so far this new cherry rub is looking and smelling awesome, put my shoulder on at about 9am and it sure is a pretty red
A little about me, I am a Le Cordon Bleu Chef and have been in the food service industry for over 10 years. Any questions about food I will answer to the best of my knowledge.
well here are 2 more pics one as I was getting ready to drop it on the smoker and the other just taken, I'm getting ready to foil it, I think it looks great and man it smells wonderful, instantly made my stomach start talking to me
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very cherry red
right before foiling, still has a nice red look
A little about me, I am a Le Cordon Bleu Chef and have been in the food service industry for over 10 years. Any questions about food I will answer to the best of my knowledge.
A little about me, I am a Le Cordon Bleu Chef and have been in the food service industry for over 10 years. Any questions about food I will answer to the best of my knowledge.
you guys crack me up, my butt is resting now while my smoked beans w/ pulled pork finish on the smoker. pork and beans lol
A little about me, I am a Le Cordon Bleu Chef and have been in the food service industry for over 10 years. Any questions about food I will answer to the best of my knowledge.
A little about me, I am a Le Cordon Bleu Chef and have been in the food service industry for over 10 years. Any questions about food I will answer to the best of my knowledge.
well here it is, what you think? do I need to start over?
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just out of the foil from resting
lots of juice
some slices and some pulled, love the bark and the flavor is awesome
A little about me, I am a Le Cordon Bleu Chef and have been in the food service industry for over 10 years. Any questions about food I will answer to the best of my knowledge.
A little about me, I am a Le Cordon Bleu Chef and have been in the food service industry for over 10 years. Any questions about food I will answer to the best of my knowledge.
my wife's creation, my smoked beans with pulled pork and my home made bbq sauce on a bun lol
A little about me, I am a Le Cordon Bleu Chef and have been in the food service industry for over 10 years. Any questions about food I will answer to the best of my knowledge.
dcman wrote:Yeah I am thinking I just need to take that off your hands and you should try again.....
well if you insist lol
A little about me, I am a Le Cordon Bleu Chef and have been in the food service industry for over 10 years. Any questions about food I will answer to the best of my knowledge.
yeah I have a rack that was just begging me to experiment with them lol
A little about me, I am a Le Cordon Bleu Chef and have been in the food service industry for over 10 years. Any questions about food I will answer to the best of my knowledge.
That looks awesome!
But I would think a top trained chef could at least use a real plate for a plated shot. Just kidding man, i would eat that whatever you served it on!
BBQ is just smoke and beers!
Usually more beers than smoke.