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Somethings I remember:
Going barefoot all summer.
My father's Labor Day bbq.
The smell of cured bright leaf tobacco.
The first quail of the season, roasted on a spit over hickory coals.
Hog butchering day.
The smell of the smoke house.
I did a few just to try 'em. Dang they are good! Even the tooth pick was good. Gotta watch your fire and cook indirect. Higjly recommend hickory smoke.
Picked some jalapenos from the garden, stuffed them with cream cheese and Little Smokies, then wrapped in a bacon blanket. I plan to grill and smoke these on the Weber for a small group of dudes at the sportsman club Saturday.
Here's my go to rub and sauce for ribs:
Dead Chicken Cafe
BBQ Ribs
Dry Rub
2 Tablespoons Paprika
2 Tablespoons Dark Brown Sugar
1 Tablespoon Kosher Salt
2 Teaspoons Black Pepper
2 Teaspoons Onion Powder
2 Teaspoons Garlic Powder
Combine all ingredients; coat both sides of ribs; wrap ribs...
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