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Allways smoke your pork about 2 hours a pound low and slow with your favorite dry rub on it, 200 to 225 degrees, no hotter. Enjoy.
- The only way to have Happy Hour, BBQ, PBR and Jager Bombs, Cheers!
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- 6.7
"Cute little place. . Family friendly and the corn on the starters menu is yummy! Decent smoked pork..."
Kristy Dettweiler - 8.3
"Think BBQ food truck meets sit down dining. Brisket was super tender. Can’t go wrong either any of the sandwich options."
Chris Cegielski - 5.8
"Hawaiian BBQ mix..no more questions or tips..meat OD!!"
Richard Rahul
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Created by Al Garcia
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