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Thanks! I prefer pork ribs tbh.

Really just chicken comfort food.

Holy smokes!!!

Thanks man.

Duane, that looks killer!

Wildfork Farms' beef ribs. Never done this cut before, but the whole cook is basically identical to cooking St. Louis Spares. Different prep, different seasonings, but the entire cook is really similar. I've only ever done beef plate ribs and short ribs. Salted them for an hour, then applied...

Love the joke, but what a cast right there.

Thanks, Josh!

I should mention that this is not my recipe. It's a slight variation on one from Nancy Fuller at Foodnetwork.com

Yeah, I really should've halved this recipe. 3 of us put a dent in it but we still have a lot of leftovers.

Hard to resist at $1.

Definitely Mornay. 2C cheddar in that sauce.

It's super simple, Jim.

Yep. Thats right. Chicken Divan. I seriously think I haven't had this since 70s dinner parties. Simple to make. Full disclosure: This was prepped inside and baked on the Genesis. Poached 3 chicken breasts. Shredded and laid down in a greased baking dish. Covered in several cups of broccoli...

Much appreciated, brother. I absolutely love watching your posts

Great looking chicken, Chuck!!

Skills i wish I had!!

This looks killer.

I don't know jack about Facebook but I know that your skills are unmatched. Love that you got a social media shout-out.

Josh, that is outstanding news!