The Texas BBQ Forum

Decided to stuff a couple of chicken breast and put a rack of pork rib's on the pit yesterday. I cut a small slice in the end of the breast and opened up the center, stuffed it with boudin, rubbed down with Italian dressing and seasoned with SuckleBusters Chicken Wing BBQ Seasoning. The rib's were rubbed down with maple syrup, Bolners Rib Rub and coarse black pepper. Mixed up some Montgomery Inn BBQ Sauce and brown sugar to baste on the rib's about 20 minutes before they came off the pit. All was smoked with B & B lump hickory and chunk's of hickory. Threw on some link's of boudin and a link of chicken sausage from Prasek's.

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Looks good to me Willie. I'd tear up a plate of that right about now.

Looks good to me Willie. I'd tear up a plate of that right about now.

Beautiful! Now gimme!

Pleeeeez?

Yum Yum, Sheeken a la Boo-Dan - - - I WILL BE DOING that one soon

Dealing with those "hoodlum maggots" didn't change your BBQ prowess at all, my Friend - dat be sum guud look'n chow rat cher

I would tear that up.


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