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<p />Hey folks!
It has been a while.
I thought I might share this with you. It is the backstrap, neck, and rib section of a little piggy that was shot Friday in Mason, Co. TX. My friend got two with one shot.
He brought this over last night. I slapped some Italian dressing and dosed it heavily in a rub from Southside BBQ in Elgin. A bit less that three hours at 250 - 300°.
It was delectable.
I am looking forward to it's sibling soon.