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3 racks of ribs being smoked
4lbs of pork kebabs (for grilling)
6 pack of yuengling porter
6 pack of brooklyn brown ale
1 22 of samuel smith's nut brown ale
1 22 of samuel smith's taddy porter
1 22 of young's double chocolate stout
36 pack of coors light
UFC 116
the above picture is the finished fish. the skin slipped right off, i guess it was rather stupid to season the skin being it became rubbery. however it tastes great, nice pink layer on the meat. Normally i just fry the trouts. will be doing this again, just not seasoning the skin.
i see. so i am guessing <img src is what works here right?
let me try it
right now what i am grilling
<img src=http://farm4.static.flickr.com/3390/4640435018_571bed4317.jpg>
I forgot to take pictures of the ribs untrimmed but i will next time, here are just the 3 racks ready to go till i smoke them tomorrow.
http://farm5.static.flickr.com/4054/4639605367_8e97d33c53.jpg
]http://farm5.static.flickr.com/4028/4640214284_cd3cd6fd0c.jpg...