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Did a Beer can Pollo La Brasa (Chicken marinaded in Soy Sauce, paprika, cumin, Lime Juice, bbq'd and then served with a chilli aioli) last Sunday and some ribs mid week. Actually, I think these were the best ribs todate. 2 hours over smoke, 2 hrs in foil but with some OJ poured in and then 1hr foil open with bbq marinade on. All at a steady 220DegF. It's great as I can take the dog out for an hour and when I come back everything is still at the same temp without the need to fiddle.
Off on hols tomorrow and have too much to sort out today, plus I'm all out of lumpwood.
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