Tuesday bbq class

[Ahumadora]

Just another bbq class somewhere down South.

[RonB]

That's one class I would never skip!

[smokin fool]

Dude....yer killin me....

[Henrik]

Love that fat cap on the pork chops! That's the way it should look.

[58limited]

I agree. I wish I had a good butcher near me, store bought chops are over trimmed and have very little fat left on them. A nicely rendered band of fat on a chop is my favorite part.

[Backroadmeats]

Can't agree more.. I do custom processing so the people buy the halves and quarter by hanging weight then don't want and fat on the steaks or chops.. I try to explain to them that you pay the same price for the fat as you do the meat.. leave it on and trim off at the table.. but few listen.. the problem is most people don't know how to cook a good pork chop or steak!!

[58limited]

Beautiful!

[Dan Deter]

I know its been said before, but you are livin' the life, making pits and teaching bbq...

[Ahumadora]

Not all silver Spoons here. Argentina is on the brink of default (again).

[Ahumadora]

A few more sent to me.

[mountainsmoker]

Ah guy you make it look it all so easy.

[Ahumadora]

Nothing hard about SPOG on a big hunk of shin bane and meat the smoke it to 205F.
The smell was incredible coming off it. True beefy madness.

[klflowers]

Man.

[Mr. Bones]

Fantastic job, keep on preachin th good word, Brother!

[holehogg]

Respect.

[IowaGirl]

Mmmmmmmmm. I have no words.