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 I did a new twist on burnt ends.  I took a large bologna and sliced into thick chunks.   I seasoned it with a rub and then put on the smoker. After about three hours of smoke then remove them and cut into smaller size chunks.  I then put those in a pan with butter, brown sugar, and barbecue sauce. I placed them back on the smoker until it all tightened up. 

 I call these Ozark Mountain burnt ends. 




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Trying to use things in the refrigerator type of evening. Acorn squash/zucchini/tomato soup with half a baked potato dressed with smoked Gouda.



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