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The Roux (Cooking/BBQ/Recipes) What good is a cajun site without a cooking and recipe forum? |
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#1
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![]() Yesterday in the late afternoon I got the Keg going about 230* and put two big links of Poche's boudin on to smoke before adding two NICE pork chops on for slow even ccooking. Then when they were close to 140* internal I moved them over to the hot side of the Keg to finish off and added some peachy jalapeno glaze.
Added some peppers(not hot)and chicken tenders too. ![]() ![]() Time to eat with some pasta salad as a side. ![]() Mmmmm....... Delicious!!!! ![]() |
#2
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Man that looks GOOD!
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