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Weekend Cooks
Brokersmoker
Posts: 646
Spatchcock Chicken on Saturday
Then turn down the large to 250*, add some fresh cut cherry wood and 14 hours later walah.....
ready for some sammyches and Bball
Then turn down the large to 250*, add some fresh cut cherry wood and 14 hours later walah.....
ready for some sammyches and Bball
Comments
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Wow you were busy. Nice job looking good.
Patti -
that looks really good!!
if you buy a foodsaver you will never do one butt by itself again
happy eggin
TB
Anderson S.C.
"Life is too short to be diplomatic. A man's friends shouldn't mind what he does or says- and those who are not his friends, well, the hell with them. They don't count."
Tyrus Raymond Cobb
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Been thinkin bout a food saver, might have to buy myself a bday present this year. We likes some pulled pork :woohoo:
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Nice cooks
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