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Friday night was rib night in the house of GMC. So out came the 26" Kettle for a call to duty.
Sprinkled on SnP on about 3/4 of the ribs. The rest got a garlic and herb season.
Starting of the fire. Apple chunks were used for this cook.
Can't forget my sous chef
...and on goes the ribs...
Pork tender loins are a family favorite around here. They're cheap, quick and easy - what's not to like. So last week I fired up the kettle and tossed a couple on.
Here they are. One is bare naked for the wife. The other is rubbed down in Tony C's Creole for me. I know what your thinking about...
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