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Always looking for an excuse - found two

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  • FishTalesNC
    commented on 's reply
    ...and leftovers! 😈

  • FireMan
    replied
    I been thinkin bout that 6-8 servings held back. Who you tryin to hose here? Just say just enuf fer us’n. 🕶

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  • FishTalesNC
    commented on 's reply
    Thanks fzxdoc , I told her I injected it with super recuperative powers before putting it on the smoker, just hoping for the placebo effect. 😬

  • fzxdoc
    replied
    What a nice gesture. I bet your friends and their families were so grateful. Nothing like a delicious BBQ dinner to take the mind off of medical issues, at least for a while. I hope they recover soon.

    Kathryn

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  • FishTalesNC
    commented on 's reply
    Ha! Thanks! 👍🏻

  • Steve B
    replied
    You guys remind me of State Farm.
    Like a good neighbor......
    Congrats on a great cook and more importantly being great friends to those in need.

    Leave a comment:


  • FishTalesNC
    commented on 's reply
    Lol!

  • Oak Smoke
    replied
    The two of you make a great team. Man, chopped pork and homemade banana pudding should bring a smile to anyone face. I like pulled pork, but I love banana pudding!

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  • klflowers
    replied
    Nice cook, and nicer gesture!!!

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  • klflowers
    commented on 's reply
    I remember talking with this guy a couple of years ago. I think it was based on your recommendation, FishTalesnc. His work looks pretty good, and he seems like a pretty good guy. I didn't purchase a board yet, but now that I have a cleaver...
    Last edited by klflowers; January 27, 2020, 08:30 AM.

  • HawkerXP
    replied
    Nice!

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  • ComfortablyNumb
    replied
    If you're always looking for excuses, come see me. I'm always making them! ;-)

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  • FishTalesNC
    commented on 's reply
    Interesting, never thought about doing it that way, thanks for the tip!

  • Huskee
    commented on 's reply
    "Just about" only cuts it in handshoes and horse grenades, and pork butts.

  • Jerod Broussard
    commented on 's reply
    Huskee quoted from above, "I just about cut them in half" It's still one after, but sometimes it comes darn close to a 2/3-1/3 if I followed through. I'm also leaving my fat cap since it ain't much. I score the fat cap with cross-cuts, then run fat cap up so the "flap" I created remains pressed against the grate and pretty much closed.

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