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Old 02-18-2010, 05:58 PM   #13
somebody shut me the fark up.

deguerre's Avatar
Join Date: 07-15-09
Location: Memphis, TN...Formerly of Decatur, AL

Originally Posted by landarc View Post
Looks good Guerry, I would go oak with a touch of mesquite, it can be a good combo.
You know, Bob, I think I'll do exactly that. Good suggestion!

Originally Posted by Meat Burner View Post
Guerry, good choice to keep the cook simple. We are a huge fan of the Bovine Bold. No injection is a good idea so you have a good base line to go from. You can trim some of the real thick fat and be just fine, but you are the chef. The sugar content of the Bovine Bold should not be an issue if you decide not to foil. Good luck and keep us posted.
Thanks Meat! I might trim some excess, but I haven't had a good look at it out of the cryo yet.
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