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Unread 06-24-2013, 01:10 PM   #76
Paulie G.
is one Smokin' Farker
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Join Date: 08-07-06
Location: Bluffton, SC
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Looks great.
Paulie G.
Pit Boss
Coastal Carolina Catering
Klose custom 28'x7' Golf Pro Classic mobile pit.
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Unread 06-24-2013, 01:58 PM   #77
Lake Dogs
Quintessential Chatty Farker

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Join Date: 07-14-09
Location: Lake Sinclair, GA
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His recipe is absolutely AWESOME. I'll be making some this weekend, as a matter of fact....
Hance - Lake Dogs Cooking Team - MiM/MBN/GBA CBJ and comp cook
Lake Sinclair, GA (strategically about an hour from everywhere)
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Unread 06-25-2013, 07:08 AM   #78
On the road to being a farker
Join Date: 03-28-12
Location: Valdosta, GA
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I made some last night using this recipe. Only thing I did different was no ketchup and added 6 splashes of Worcestershire sauce. Oh... and I cut the corn off 4 fresh cobs we had instead of canned.

Chargriller Duo w SFB
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Unread 10-21-2013, 02:27 AM   #79
Full Fledged Farker
Join Date: 02-01-10
Location: Manhattan, KS
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Getting cold out again, I'll be making a pot of this tomorrow as I have some leftover pulled pork.
UDS, 22.5" 1996 Weber Kettle, 37.5" Weber Ranch Kettle
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Unread 10-21-2013, 11:03 AM   #80
is Blowin Smoke!
Join Date: 09-07-10
Location: Chicago, IL - West burbs
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I made a pair of briskets this weekend. There was some chopped leftovers set aside for this exact recipe. It will get mixed with some leftover pork in the freezer. No matter what rub / sauce I throw in, it's always good. Everyone should try it. Best way to get rid of all the left overs.

Proudly Smoking on a UDS, PBC &
Accidental Winner of the 2012 "Saucy" Throwdown.
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