The Day After

bbqking

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Phoenix,Az
Grill
EX6, 2, 22” kettles, 18” kettle and a 26” kettleand a e310 gasser
So yesterday I did a pork shoulder in my kettle. Mustard/meat church the gospel. Today I cubed up some country style ribs, threw in some serano peppers a seasoning, Frank’s, herded creamy Chipotle salsa, and bbq sauce. And making my version of Malcolm Reeds smoke macaroni.
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