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Tuesday, September 07, 2004

Labor Day MeatFest menu

  • Turducken, smoked for about 10 hours over hardwood charcoal and hickory. The last 2 hours of the smoking, I uncovered the turducken and basted it with a bourbon honey butter basting sauce.
  • Memphis spiced smoked pork loin
  • Smoked potatoes (white potatoes and sweet potatoes)
  • Smoked asiago
  • Smoked kasseri
  • Many yummy pot luck contributions from guests


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