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I was just wondering if anyone has ever used Tony Chachere creole butter injection for a boston butt? I know people use it on pork tenderloin so I'm guessing it will be okay for a butt? What are yalls thoughts on this?
Unfortunately where I live has been taken over by some strange people. All of our good meat markets and grocery stores are gone and will never come back. I do have a buddy that travels alot and keeps a couple of Yeti coolers full of ice in the back of his truck. He will load up on whatever is on...
My neighbor was cleaning out his garage and gave me a Coleman stove and a rotisserie for a gas grill. Not sure what I was thinking, but I decided to combine the two with an optional Coleman camp oven. The last picture are some hot peppers I'm dehydrating.
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