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Unread 12-05-2012, 11:44 AM   #14
Midnight Smoke
somebody shut me the fark up.
 
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Join Date: 01-24-08
Location: Southern Arizona Desert
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Thanks for all the help! We like the flavor of the Pork itself, just some Garlic, Salt some Mrs. Dash. Not much for the Saint Louis style of smothered in liquid.

These have been in the fridge for about 18 hours now with the seasoning mix. Will be combining some of the tips offered and give it a shot this afternoon. Will post the cook, if they are edible.
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*** Terry ~ aka Pork Smoker ***

** XL-BGE Hatched 06/20/2008 09:42 pm **
* Couple Weber Kettles, CharGriller, UDS *
* Ultra Fast Red Thermapen *
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