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Today Round 1 "Fat Vs Lean"
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STANGOJE
Posts: 44
I could not decide what I want to eat, the freezer was saying Fat and my body was calling for Lean. So I pulled both and I am going Low n Slow today, Ribs are staying on for the long haul until supper tender and the Garlic Crusted Venison is staying on to about 135-140...
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Garlic, onion, parsley, sea salt, black pepper. It came out great.
What all is in the seasoning on the Venison?
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