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      did a homemade tropical island style rub on these today and it was a very good rub but I still feel like there was something missing to take it over the top.  still can't put my finger on it.  guess I'll have to eat a few more later on and then let me my mind work on figuring out what was missing.  It might just be that I didn't give it long to marinate, only a couple of hours.  Perhaps if I went for 12 hours or over night that might be the thing that I found lacking.  don't mind the state of the grill.  I did a complete burn off after this cook and now it is clean as a whistle.

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      I made a Napolenta style pizza dough today. I will be baking the pizzas tomorrow. Plan is to make a basic tomatoe sauce tomorrow using two types of basil in it, Lemon basil and Genoveses basil.
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    • By Smokehowze
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      In case you are not directly following the new Charcuterie section of the forum, but have an interest in the world of making sausage and cured meats, I have developed a downloadable 20 page PDF reference document that is a guide on information, equipment, materials, and other items useful for the home production of sausages and cured meats.
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    • By ssv3
      I love buffalo meat. I made some buffalo burgers with home made buns a few nights back.
      Made a quick spread instead of mayo this time

      The buns prior to hitting the kamado

      Baked at 375*

      About 20 mins and they're done. This was my second try at buns and results were much better but I think I needed go a few mins more.



      Bring on the meat

      Coming together

      And a sammie is born

      The guts

      More spread for the last few bites

      Needless to say it was delicious and cell pics don't do it justice.
      Thanks for looking!
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