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Re: The wait is over
Pulled pork, very forgiving.1 · -
Re: Another rib throwdown beef chuck ribs versus pork spares
Beef wins1 · -
Re: 6 lb standing rib roast
Slow roasting is our go to method. 275-300 oak for smoke.2 · -
Re: Show me your furry friend
Otis4 · -
Re: Smoked Cheese
FYI I would let the cheese age in your frig for about a month after smoking to let the flavors meld.1 ·