Last Smoke Of The Year

Smoke For The New Year

[Almost done pork barbeque rubbed with equal parts of paprika, brown sugar, and salt along with a little sage, allspice, garlic powder, oregano, corriander, mustard powder, nutmeg, and black pepper.]

Few hours till feast time and then after that, party time! With the newly invoked daylight savings time change, there will still be a speckle of sunlight at midnight. So much for good fireworks…

See ya next year!

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1 Comment(s)

  1. Wowwwww… This is wonderful!

    We also did often Asado Argentino..

    Greetings from the italian barbecue fans community
    carne al fuoco – il piacere del barbecue

    carne al fuoco - il piacere del barbecue | Jan 29, 2008 | Reply

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