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It's The Weekend

Smokin Monkey

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Pigs cheeks today, not had them in ages!
Smoking on the Traeger for 3 hours using cherry, then they'll be braised with cider for a couple of hours before being pulled apart and served in homemade large white baps (toasted) and topped off with sure fire slaw from the HangFire cook book.


Edited by c00kie72
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