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Recent content by dan
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Wow that sounds great mouth watering. I stuff them with pre smoked hot saugage and then wrap them with those cheap biskits and then put them back in the smoker to finish them off.
Well had to get out and work up my new smoker it was 18* with a wind of 15 to 25 in Nebraska. But I got the County Pork Ribs done for Easter. Just learning and made my own rub and I think I got carried away it was some what very hot with to much pepper and what ever I had in cupboard. But bought...
Been messing around for years but never seem to get it right. Close and sometime even good. Retired and now will spend more time trying to be a very good meat smoker in Nebraska. I have a Gas Smoky Mountain Smoker.