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Old 10-10-2008, 09:23 AM   #16
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Join Date: 07-04-06
Location: Cleveland, OH

If they have a grill/broiler consider serving pulled pork Quesadilla's. I made a mini-mint serviing them, and can start with cold pulled pork. Butter and your rub on the outside, inside pulled pork with shredded/pre-processed pepper jack cheese on the inside....served with a little cup of bbq sauce....I served them in a little boat cut into 1/4's, at any given time I had 5-8 on the grill at a time.....the rub crusts up great with the fire....but, yeah, setting it up as a first come, first serve, not a never-ending supply adds to the desire to come get it while the getting is good. I used to only do 5 racks of ribs a night, and everyone knew when they came out of the smoker, 8pm, and I never had a night where I did not sell all 5 within 5 minutes.
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