Teresa & Mike CHS - Our journal

[Pastor Dave]

The farmer I help out has a beef operation and devotes February to calving. The sheep are a smaller operation and come second. It just seems like the lambs come around St Patty's Day and my birthday in April.

 

[Latestarter]

That would have been a good spot to build a house except that is is solid slab stone going down nobody knows how much.

I obviously had the same thought as many others. It would be an awesome house position. As for the slab, folks build homes where there's nothing but rock all the time. They use this stuff called dynamite... you may have heard about it That is one really nice view. I like all the tiny white sheep wayyyyyy down there in that lower pasture.

 

[Mike CHS]

We have been working in the shop most of the day getting small projects done but I put some lamb ribs on the grill this morning before we went down. I just put them in foil for another hour or so and they should have most of the fat cooked off by then.

 

[frustratedearthmother]

Yummmm, looks delish!

 

[CntryBoy777]

Sure does!!.....it's a good day to enjoy them too....

 

[Mike CHS]

All that talk about cooking in @Latestarter thread made me want to cook something.

 

[CntryBoy777]

When the weather breaks for Fall, I'll be gearing up to really "Season" my new grill....I've never had one like this before and it takes a lot of "Trial and Error" to get it just right.....I was always told that if I cook it, I have to eat it....so, it's a shame to have to eat the good and bad BBQ.........but, mine is never charred to a crisp, so it isn't that bad....just not quite right....

 

[Mike CHS]

Fred - I keep thinking about buying a nice smoker setup but I haven't seen too many folks that turn out some Q any better than I can with my Weber grill. That little attachment on the inside of the grill in the picture is called a Smokenator and turns the Weber into a smoker that's hard to beat. I don't have the capacity of the bigger smokers but I can do two shoulders at a time.

 

[Pastor Dave]

I have a rack of ribs (the pork variety) to do one of these days. My grill with side burner makes it a Texas-style smoker. I smoked two whole rabbits the other day. I didn't care for the end results. Believe it or not, too smoky flavor. The texture turned to mush too. They do great on the grill, but I will pass on smoking them. The pork I have smoked always come out good.

 

[Mike CHS]

I don't do Low and Slow so my cooks aren't technically smoking. I keep my temps between 275-300. I tried rabbit once that a friend cooked slow and didn't care for it at all but I would be curious if it did better at higher temps.