(another) Nice Pair - Bacchus Live Road

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Awesome pair of Paulinas! I like the faded plaintop and fine, tight grain. I never played a Bacchus, but I?d love it for sure. I love P-90 -equipped goldtops as well. Installed a set of custom made DAVID BARFUSS ?52-reissue P-90s in my Edwards Goldie. (To me) the perfect TONE!
Please show some high definition detail-pics of the plaintop (carving and grain).
THANX!
 
mojoburst said:
Awesome pair of Paulinas! I like the faded plaintop and fine, tight grain. I never played a Bacchus, but I?d love it for sure. I love P-90 -equipped goldtops as well. Installed a set of custom made DAVID BARFUSS ?52-reissue P-90s in my Edwards Goldie. (To me) the perfect TONE!
Please show some high definition detail-pics of the plaintop (carving and grain).
THANX!


Is that you Ralf?

here's a link with a few details of the BLS-59
http://www.tokaiforum.com/viewtopic.php?t=13671

......... and post Dry Z install :)
http://www.tokaiforum.com/viewtopic.php?t=14206
 
Is that you Ralf?

here's a link with a few details of the BLS-59
http://www.tokaiforum.com/viewtopic.php?t=13671

......... and post Dry Z install :)
http://www.tokaiforum.com/viewtopic.php?t=14206[/quote]

Y E S, it?s me. Great links, Rich! THANX! I?m impressed and definitively highly interested in Bacchus guitars now!!
 
MIJvintage said:
hunter said:
Beautiful pair of lesters you got there.....now bout them ribs,rub or mop :wink:


I use to use a spice rub for my smokes but generally I don't any longer.

I smoked the two racks (each cut in half) for two hours; heavy smoke using mesquite :)
At this point the meat is actually done but on the rare side; it's a light pink color, like ham.

From there they get mopped with BBQ sauce, and go to the grill on low for 30 minutes.

The end product is the best of all worlds outdoor cooking; smoked, grilled & BBQed, and they turn out awesome :D

Folks just eat them up like candy .......................


Sounds delicious rich....I'm a low and slow type 8) 6 hours w/natural hardwood charcoal clumps at a consatant 220.f than an additional 60 mins covered in aluminum foil...mopping the last 30 mins.......dont even need teeth at that point :D........Great ribs are like great tone,to each his own taste :wink:
 

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