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03-04-2005, 03:32 AM
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21
Bruce B
Official BBQ Central Mark
Join Date: Jan 2005
Location: Utica, MI
Posts: 6,758
Correlle, I believe. They still make them and they last forever. Had to smile when I seen it.
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Bruce
Treasurer, Great Lakes BBQAssociation
www.glbbqa.com
Rubbed, Smoked, and Sauced Competition BBQ Team-
22 1/2" WSM, 2 18 1/2" WSM's, 22 1/2" Weber Kettle
03-04-2005, 09:07 AM
#
22
Captain Morgan
Moderator
Join Date: Jan 2005
Location: Myrtle Beach
Posts: 14,162
That's your red slaw on top, right?
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The trouble with quotes on the internet is that it difficult to determine whether or not they are genuine - Abraham Lincoln
03-04-2005, 09:34 AM
#
23
Finney
Official BBQ Central Mark
Join Date: Jan 2005
Location: Savannah, GA and Somewhere near Lexington, NC
Posts: 8,563
Quote:
Originally Posted by
Captain Morgan
That's your red slaw on top, right?
That's what made it right.
Unless it's fish camp, red slaw.
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Chris
"Of all the imaginary friends I've had, I don't think there was one that I didn't end up having to kill."
in seach of Umami
03-05-2005, 04:56 PM
#
24
Guest
Posts: n/a
What's wrong with Wonder Bread? I grew up on that stuff..
03-05-2005, 05:32 PM
#
25
Greg Rempe
Web Celeb
Join Date: Jan 2005
Location: Cleveland, Ohio
Posts: 8,177
Look...all I know is you can put a load of BBQ pork on wonder bread and it stays together real nice...even with some sauce and cole slaw!! :badgrin:
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