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It’s almost Halloween and if you’re cooking on your EGG, you may end up with more people knocking on your door asking for pork chops than candy! In case you’re willing to share and want to please a crowd, we recommend warm Margherita Pizza, FGL’s Lemon Pepper Wings or our favorite, S’mores in a Cone!


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Money Muscle

Is it possible to get a perfectly done money muscle when you cook a Boston Butt to 200+?  That's what I need for perfect pulled pork but it seems any slicing I try to do at that point just falls apart.  Any tricks outside of cooking a second butt just for slicing?  I have heard cut off the muscle and wrap it separately and let it sit and cool down for awhile and it will become more sliceable... any truth to that?

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