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Re: Bourbon
2 · -
Re: Boneless Skinless Chicken Breast
I've been going 400 raised direct myself. They are usually a last minute meal for me so they just get a rubdown with swamp venom or bone suckin and sauced with whatever I have on hand.1 · -
Re: Dizzy Pig - You've Got Mail
I hear ya with not always wanting heat, I just went a little too light on the wings and they could've used a bit more seasoning in general... I do like the citrusy notes of the rub, and you def…1 · -
Re: Brined Bone in Pork Crown Roast
Yessir, that's the shiznit right there!2 · -
Re: 45 Day Dry Aged Ribeye
Awesome!1 ·
