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Comments
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dang, you gettin quite so-fist-ti-kate-ed with your cooking. I hope you don't take after Pat and become a sissy baker type... :woohoo: :woohoo: :woohoo: :woohoo:SEE YOU IN FLORIDA, March 14th and 15th 2014 http://www.sunshinestateeggfest.com You must master temp, smoke, and time to achive moisture, taste, and texture! Visit www.bubbatim.com for BRISKET HELP
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Tim,
I cook meat. No baking, no sprinkles.
SteveSteve
Caledon, ON
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You are a good man LS. So, have you ever done low and slow shanks?SEE YOU IN FLORIDA, March 14th and 15th 2014 http://www.sunshinestateeggfest.com You must master temp, smoke, and time to achive moisture, taste, and texture! Visit www.bubbatim.com for BRISKET HELP
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Tim,
I did some beef shanks once but I used South American lump and they were just aweful. They were tender enough but the lump ruined them. I haven't tried again. I would like to try lamb shanks like that.
SteveSteve
Caledon, ON
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Thx LS, I will tell you how they turn out on Sun...SEE YOU IN FLORIDA, March 14th and 15th 2014 http://www.sunshinestateeggfest.com You must master temp, smoke, and time to achive moisture, taste, and texture! Visit www.bubbatim.com for BRISKET HELP
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Steve,
where are you?
Let me how the osso bucco turns out. Share the reciepe, please. -
Smoking Bulldawg,
I'll do that tomorrow.
SteveSteve
Caledon, ON
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