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Re: Brisket
Most do fat side down as do I. Not good at time myself I do IT temp but a guess would be 4 to 6 hours for that size.1 · -
Re: Tomorrow Tomorrow I love ya
Welcome and congrats. You will love the lifestyle.1 · -
Re: Yuzu Kosho Scallops and Shrimp
Glad to see you back VI. I miss your cooks. You make simple things looks great.1 · -
Re: MY NEW EGG TABLE !!! --- 2ND time around
Looks awesome but how do you open your beer?1 · -
Re: Pulled Pork Question...
Well if you want some big flavor you can all ways cut out the center of the onion and replace with either chicken or beef bullion wrap in foil and cook until it is tender to your taste. Then add to p…1 ·
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