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  • BBQ time! The great: sauces were very tasty, especially that vinegar sauce on the pork! Mac and cheese was bomb. A baked mac topped with cheddar combined with a cheese sauce to resist dryout: the way it's supposed to be. (If you're thinking "obviously," I agree but somehow a lot of places still serve casserole mac sans cheese sauce and it just doesn't work.) The good: pork was slightly too dry, relying completely on the vinegar sauce. I would have liked it to be more moist on its own, but with plenty of sauce, it still worked. The bacon wrapped jalapenos had wonderful flavor but the bacon was somewhat undercooked. These mugs should be crispy outside, not chewy. The okay: the chicken! way too dry! No amount of mustard sauce could moisten it up. Here's a tip from a real actual one-time barbecuer at a restaurant that, (no dis, it's just the truth) made better BBQ than y'all: If you're hot-holding your meats with the lid off, you need to periodically add stock to keep the moisture up. If not, toss it on your flat top and give it a squirt of stock (or water if you're out of stock), cook it for literally 20 seconds. The boiling stock (or water) will heat it in no time and it will be nice and moist! I did this with my leftovers and it allowed the smokiness of the chicken to take center stage. DO IT!! The bad: nothing! Good job guys! A well-deserved 4 out of 5!
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