LarryWolfe
Chef Extraordinaire
I'm off work today and I'm doing a cater for work on Wednesday. I did the pork last weekend and it's vacuum sealed, so I'm doing the ribs today and a brisket and chuck roast (for me) either tomorrow or Sunday. Everything is gonna be reheated via "boil in a bag" method on Wednesday. I'm also doing slaw, beans and tater salad.
3 racks of Loin Backs rubbed with Wolfe Rub Original (Big Ron I'm using your rub tonight on some steaks), using Royal Oak and hickory chunks.
More pic's to follow!
3 racks of Loin Backs rubbed with Wolfe Rub Original (Big Ron I'm using your rub tonight on some steaks), using Royal Oak and hickory chunks.
More pic's to follow!