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  • M60Gunner

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    Then used the pork with Ramen. The soup is key so decided to use a chicken base (since we have our own) and baked various chicken parts then boiled/simmered them with some spices for 24 hours. Turned out great.

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    RackinRay

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    Felt like a more substantial breakfast this morning, so after a few cups of coffee I made one. Wheat toast, chili sauce (with Sriracha) and cheese omelette, and sausage. It was great, chili sauce was just right and made a nice spicy omelette!

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    RackinRay

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    I have had white chicken chili, both restaurant and home made. Wife made chicken chili with black beans and it ROCKED! I ate the last of it (pictured) tonight as dinner. A dish I did not mind eating two nights in a row.

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    fl57caveman

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    that's what I was wondering, what cracker or chip will work the best without breaking in smoked mullet dip..
     
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    We do this every year around this time, roe mullet are running so we get the cuts(fish that are left over after the roe is removed) and smoke them for all my workers, friends, and family. It’s became a sort of tradition around here.


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    M60Gunner

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    Made some shrimp and grits. Used corn grits, smoked gouda, and added some sausage and spices. Turned out alright.
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    ksenter

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    Im 5.5hrs into my 9-10hr cook currently and struggling to stay awake, hah! Have an 11lb Boston Butt on the green egg nearing 165. Gonna pull to wrap and return to 210 for pulled pork.

    Prep was pretty basic on this cook, trim excessive fats, mustard to hold rub, used that regular ol' Pork Butt Rub found at any grocerer locally, fat cap up at 250. Running a water/applejuice mix in a catch pan below the shoulder and smoking with pecan. Should make for some awesome sandwiches for my friends family who lost their youngest yesterday.
     

    RackinRay

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    Made a brunch today with last nights left-overs. Pork chop, potatoes au gratin with bacon, sauteed baby bellas, over-medium eggs (over cooked them), and toast.

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    M60Gunner

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    Im 5.5hrs into my 9-10hr cook currently and struggling to stay awake, hah! Have an 11lb Boston Butt on the green egg nearing 165. Gonna pull to wrap and return to 210 for pulled pork.

    Prep was pretty basic on this cook, trim excessive fats, mustard to hold rub, used that regular ol' Pork Butt Rub found at any grocerer locally, fat cap up at 250. Running a water/applejuice mix in a catch pan below the shoulder and smoking with pecan. Should make for some awesome sandwiches for my friends family who lost their youngest yesterday.

    I do something similar with mine, then pour Wild Turkey Honey Whiskey over it and let it soak it up for 24 hours before I start.
     

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