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Re: Trying something new today and would like some thoughts...
I pull at 135 and IMO it's perfect. Very lean piece of meat. ;;)1 · -
Re: Turkey transport
We carve ours and then into a food-saver bag with a little broth and heat up in warm water. Don't make the packages too thick so it heats evenly. ;;)1 · -
Re: Off topic.....Samsung galaxy 4?
iPhone, ipad, and Mac book all talk to each other. It makes things easier for me.3 · -
Re: Pork shoulder tough, what did I do wrong
Pulled pork needs to be cook to an internal temp of between 195 to about 205 depending on the piece of meat.1 · -
Re: Can you FTC steaks?
Do the chicken first and then throw on the steaks. Chicken can be held and even reheated if necessary. ;;)3 ·
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