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Unread 05-03-2010, 06:52 PM   #10
landarc
somebody shut me the fark up.

 
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Never get discouraged guys, like any skill or real value, it takes time and patience, real patience, to cook good BBQ. A lot of the folks you see posting here have years, if not decades, of experience cooking over a live fire.
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I'm feeling bearish, and I'm packing a Wusthof Grand Brisket slicer from MABA

Whip It Off, Chambers!

"perhaps...but then again...maybe not..."
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