bbqking
Well-known member
- Joined
- Mar 2, 2020
- Messages
- 1,382
- Reaction score
- 1,927
- Location
- Phoenix,Az
- Grill
- EX6, 3, 22” kettles, 18” kettle and a e310 gasser
So yesterday I did a pork shoulder in my kettle. Mustard/meat church the gospel. Today I cubed up some country style ribs, threw in some serano peppers a seasoning, Frank’s, herded creamy Chipotle salsa, and bbq sauce. And making my version of Malcolm Reeds smoke macaroni.
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