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Re: Very sad day, indeed RIP Little Steven (from Stike)
His posts were always VERY good. We're lesser without them. Thanks for the note, Cen-Tex via Stike.1 · -
Re: OT-PIEROGIES
Pierogies do make a good bar food, but I'm a little puzzled by them being in Irish pubs. Hopefully they are fried, not boiled. 'Tater pierogies are a standard, but the filling should be mor…2 · -
Re: SV popcorn
Amazing, never would have thought of it.2 · -
Re: Patience? or Pull
If you are not in a hurry, sure, let it go. Most time in the smoke is the best from my view. 205F is where butts usually feel like jelly, but do check. Technically, long enough at 190 will be as good…1 · -
Re: Baby back night
The color and glazing looks good. Usually "dry" for pork ribs means under cooked. That is, all of the collagen hasn't turned to gel, and the fat hasn't seeped thru the meat. I als…1 ·
