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After several nights of salmon, tonight we had home made beef chili (no beans) topped with shredded sharp cheddar and a side of corn bread from fancy-schmancy Bristol Farms. My friend added sour cream to their chili, first time I've ever served sour cream with chili. They loved it!
I put a Boston but in the kettle yesterday about 6 p.m. for a slow smoke cycle and move it to the oven at midnight at 175°. It's colored up nicely now and I think it will pull very easily for dinner.
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Cheeseburgers this evening ( blue cheese: roquefort) not sure about sides yet, but something veggie.
Last edited by evening sun; 03-27-2022 at 09:58 AM..
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