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Did some baby back ribs, burnt ends, beans and cole slaw. Same basic method I've been using the last few years since I got rid of my rusty old smoker. Bot a nice looking point for the burnt ends. Started the meat on a Weber kettle with indirect heat, then pulled it, wrapped it in foil and finished in a 225 degree oven. Pretty precise temperature control and no babysitting. Pulled everything out of the foil and finished it with a sauce glaze under the broiler. Beans in a shallow foil pan on the grill to get some good smoke. Very happy with the results, and nobody complained. 

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My all time favorite dessert:

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Was busy for a while today helping a feller with a flooded basement move stuff out so I didn't get to do much.  Wife made some plain old burgers in the cast iron skillet for supper and opened a can of Bush's baked beans and some cottage cheese.  She also made 3 batches of strawberry freezer jam!

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11 minutes ago, MOPanfisher said:

Was busy for a while today helping a feller with a flooded basement move stuff out so I didn't get to do much.  Wife made some plain old burgers in the cast iron skillet for supper and opened a can of Bush's baked beans and some cottage cheese.  She also made 3 batches of strawberry freezer jam!

 

Oh, I’d eat all that!!

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You boys have been tearing it up on the smoker! 

I tried my first Alabama White Sauce this weekend. I've heard about it for years. I've thought about for the last year. And I did it this year. 

If you haven't tried it, I highly encourage you to!

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Those ribs look tasty Chief, so did the chickens.    Gavin I gained 5 pounds just from the pics and swear I could smell that smoker.  Things have been hectic here, and havent been able to get smoker, grill or much of anything going.  Did drop a nice big salmon fillet onto the grill for lunch, lots of garlic and butter was pretry good.

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9 hours ago, MOPanfisher said:

Those ribs look tasty Chief, so did the chickens.    Gavin I gained 5 pounds just from the pics and swear I could smell that smoker.  Things have been hectic here, and havent been able to get smoker, grill or much of anything going.  Did drop a nice big salmon fillet onto the grill for lunch, lots of garlic and butter was pretry good.

Thanks. I wasn't real impressed with the looks of the chicken. I think next time I'll add water to the sauce like it called for. 

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18 hours ago, Gavin said:

Never had time to fire the pit last weekend. In process now. Pork Tenders and Whole Beef Round smoked to rare, Out and in the chill chest. Round 2- 8 racks of ribs in, plus the long cook meats. brisket and pork butt that’s been in since 8am.

I was home....Never got the invite.:D

Would trade anchor for BBQ.

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