What are you grilling?

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Whistlebritches
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I did some spicy mango chicken tonite........Wish I'd taken pics
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avid
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Just threw on a 7 lb, bone-in shoulder...
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avid
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9 hours later and another 30 minutes or so it should be well past 190 deg F

(it's been wrapped and in the oven for a few hours)
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mrpipster
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Well how did it turn out?
"Fear is the Mother of Morality." Friedrich Nietzsche
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sisyphus
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burgers on the grill tonight
I hope our names are touching on the watch list
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avid
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mrpipster wrote: ↑Mon Jun 04, 2018 4:12 pm Well how did it turn out?
The pork turned out very good, the meat easily pulled apart and had a nice hickory flavor (my fave for pork). When I serve this I'll use North Carolina style thin sauce...love it...thanks for asking.
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mrpipster
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Ok. I am a born and bred Missouri guy. I my mind nothing can beat KC Masterpiece Original.
What is this NC style thin sauce you speak of?
"Fear is the Mother of Morality." Friedrich Nietzsche
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avid
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mrpipster wrote: ↑Mon Jun 04, 2018 5:40 pm Ok. I am a born and bred Missouri guy. I my mind nothing can beat KC Masterpiece Original.
What is this NC style thin sauce you speak of?
Sure, Lexington style sauce is made with vinegar, sugar, ketchup and red pepper flakes.

I’m sure that the majority of Americans will associate BBQ with a variant of Kansas City sauce, thick, sweet, etc.
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mrpipster
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I am sitting down to some pork steaks,beans,and potato salad this evening.
After my one bourbon,one scotch,and one beer this is gonna do me in for the night.
Grill well my friends.
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avid
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The pulled pork was a hit with the guys at the cabin...now a guy is putting out some smoked beef short ribs...think I’m gonna like em
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