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Old 07-02-2009, 05:07 PM   #11
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Join Date: Jan 2005
Location: Foat Wuth
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Hmmm Ray got his own line of sauce now huh. Ain't he just got to be a smarty pants. Bet its good. He's a good cook..for an ex yankee Heard he moved to Florida just to escape the stigma. Should help some. Now if we could just get him to quit looking so much like Colonel


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Old 07-02-2009, 05:20 PM   #12
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Join Date: Apr 2008
Location: Colorado
Posts: 2,416
Originally Posted by Rag
Originally Posted by bigwheel
Great start would be to flush the SWB and just use the bottle it come in after it has been washed out real good. I like Headcountry Regular for dead chickens and pushed pork. Texas Rib Rangers Spicy for ribs and table use.

Thanks. I have a pig catering this weekend and I'm out of one of the sauces I offered up in the past. I couldn't remember the was head country. Many customers liked it.
Too late for this weekend, but some will be ordered.
I'm serving;
Ole Ray's cinnamon/apple
Kansas City style from Ray Lamps
My version of east Carolina vinegar based.
Yep that head country is real good if you ask me.

I did my cook today and it turned out great. I even got a few really nice compliments.

One of the best things about my hobby is that my family and friends are fed well.
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