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  • I love football Sunday. I especially love cooking up a large amount of meat, and then eating it. I am inspired by the BBQ joints in Austin, Texas, even though I'm just a damn Yankee. Rudy's is one of my favorites, although the Salt Lick and Stubb's are quite delicious.

    When I was in Brooklyn, I didn't have a smoker, so I would grill the ribs at a low temperature for 8-10 hours. That meant getting them started early in the morning. There's nothing like getting up at 8am so that you'll have your ribs ready for the afternoon game. I don't know if the picture conveys it, but these are fall-off-the-bone kind of ribs. The sausages and hamburgers are really just side dishes for the ribs. My mouth is watering as I write this story.

    Sometimes when I'm cooking up ribs I think of the Flintstones. I wish I had a rack of ribs that size - I'd try to eat it in one sitting and probably hurt myself.
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