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Went through this thread last night first time in a while. AWESOME looking stuff.

I'mma do a dish probably sometime this week, once I have everything.

I'm reminded everyday I need to cook venison, a pack of steak keeps falling outta freezer smashing my foot. Lol

I gotta do something with a giant pack of chicken drumsticks first and some pork
 

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Put a roast and tail end of backstrap on the smoker at 6 pm. Roast was marinated in Italian dressing and the backstrap in dales. Cooked at 180 backstrap came off at 135 inside @ 6:47 and the roast came off at 7:15 same inside temp. I used a little of that applewood rub again...i like that stuff. The roast im slicing thin on the slicer to make sandwiches to take to work this week. Already had the backstrap for dinner with some rice. Sooo good!

Before

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After

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Does anyone still use Old Bay seasoning?
For New year I almost couldn't find for my shrimp bake. It's a pretty good do everything seasoning.
 
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