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I'm making Baltimore Pit Beef. Smoked at 225 for a few hours then seared over direct heat. Sliced thin and served with onions and Tiger Sauce (horseradish and mayo).
Even though it’s one of the largest and most popular Holiday weekends for BBQ, I made an Asian bowl tonight over pearled couscous with pork & beef & too many other ingredients to mention
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"Just think, a Buc-ee's replacing an old Buc-ee's."
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Location: Suburban Dallas
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Tonight, it was at Rosa's Cafe. I sat down to a smothered burrito (big and beefy and covered with chili and queso) with refrieds, rice, salad, and unsweet iced tea.
Roasted garlic chicken with green beans and steak fries. Pinot noir to drink.
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