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Marinating a pork loin tonight, which will be sliced and stuff with cream cheese and chopped chives, wrapped in bacon and grilled for 3 hours very slow for Saturday. Also, brining ribs now, which will be rubbed 24 hours before smoking for Sunday night. Boudin and deer sausage will be grilled both nights to snack on as the Jack D flows.
Same as a lot of tailgate and LFL menus we have,,,,,all is welcomed!
BTW, most die of heart attacks in my family,,,,I wonder why?
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