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Thread: Another mixed meat cook!

  1. #1
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    Mar 2011
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    Cedar, MN (but still not far enough from the Cities)
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    Default Another mixed meat cook!

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ID:	525. The start of another great mixed meat cook! Got 3 pork sausage fatties, 3 andouille sausages, and 3 racks of ribs with apple and cherry wood, and a couple charcoal briquettes. See y'all in a couple hours when the fatties and andouille comes off.
    I believe in catch and release fishing. I don't want to EAT 'em all, I just want to GREET 'em all!

  2. #2
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    Mar 2011
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ID:	526 and the sausage and fatties are ready!
    I believe in catch and release fishing. I don't want to EAT 'em all, I just want to GREET 'em all!

  3. #3
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    Mar 2011
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    Cedar, MN (but still not far enough from the Cities)
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ID:	528 and the grand finale.
    I believe in catch and release fishing. I don't want to EAT 'em all, I just want to GREET 'em all!

  4. #4
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    Jun 2011
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    Myersville MD
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    Guess my invite got lost in the mail .
    Looking good.

  5. #5

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    I almost licked the screen....looks great

  6. #6

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    Looks so good! Whatcha got in that tin can down there?

  7. #7
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    Mar 2011
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    Cedar, MN (but still not far enough from the Cities)
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    Good eye, draper. Sometimes I play with things like apple juice or sugar water with ribs. I use a number of things in my rub, including white sugar, beau monde, creole seasoning, celery powder, garlic, and like the sweet/sticky/salty/spicy thing, and a little extra moisture enhances the sticky/sweet side of the flavor signature.
    Last edited by bigwalleye; 05-23-2017 at 09:07 AM.
    I believe in catch and release fishing. I don't want to EAT 'em all, I just want to GREET 'em all!

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