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Non-Cattle Specific Topics
Recipes & Cooking
just smoked another butt
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<blockquote data-quote="TennesseeTuxedo" data-source="post: 873897" data-attributes="member: 16965"><p>Low and slow is the way to go. Sounds like you've got that part down pat Hook.</p><p></p><p>What kind of sauce you finishing with and serving with that butt? I enjoy an eastern North Carolina vinegar base myself. Don't get me wrong though, I like the tomato paste based bbq sauces we use in Tennessee and Texas as well. Oh, and the mustard sauce that's popular in the low country of South Carolina, I like that too.</p><p></p><p>Aw heck, I like 'em all. What time we eating?</p></blockquote><p></p>
[QUOTE="TennesseeTuxedo, post: 873897, member: 16965"] Low and slow is the way to go. Sounds like you've got that part down pat Hook. What kind of sauce you finishing with and serving with that butt? I enjoy an eastern North Carolina vinegar base myself. Don't get me wrong though, I like the tomato paste based bbq sauces we use in Tennessee and Texas as well. Oh, and the mustard sauce that's popular in the low country of South Carolina, I like that too. Aw heck, I like 'em all. What time we eating? [/QUOTE]
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just smoked another butt
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