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Maggie’s Motivational Pic Thread v2.0 - - New Rules - See Post #1

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Bar S bologna is the best.
By a chub (keep it clean you dirty bastards) and throw it in the smoker the next time you do a brisket or some pork butt. 30 minute to an hour.
You are welcome
I smoke them, whole chubs, of deli grade baloney as huge chunks, slow, for at least a couple of hours with apple and pecan and when they get a little dry / dark on the edges, I cube them, I rub them in mustard followed by my KC Moose Dust BBQ Rub and back in the smoker, for a hour or so. Then they get a drink of Mustard based NC sauce ( not the runny crap), brown sugar, molasses, bourbon, and butter for another hour to an hour and a half, keeping them tossed. Then I spread them out on racks , sprinkle about 3/4 of them ( I have whimpy friends too) with Moose Dust (fruit wood smoked ghost pepper based seasoning mix) and smoke until the sauce sets. There is always a line waiting for these at Chief's tailgates.
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Bar-s is the best (Cheap) Baloney but there are much better as I Use deli grades but never tried Boar's head , ever.
 
Big deal. Back in the 80s everyone knew that Rod Stewart passed out on stage, had his stomach pumped and they found 15 ounces of semen.

When I was in High School, it was Jon Bon Jovi.
And it was a gallon or half gallon.
I can still remember that morning at the bus stop when my friend told me this breaking news story. lol
I said to her, "Do you have any idea how many guys that would be to make a half a gallon? lol

And these things manage to happen (stories managed to circulate) without the aid of the internet. :)
 
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