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Old 01-25-2011, 12:42 PM   #10
somebody shut me the fark up.
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Join Date: 01-23-04
Location: DFW, San AntonioTx

Originally Posted by dmprantz View Post
Not to get too far off topic, but I see problems with this: If the meat is still in a cooker at 10:00, then you have to open the cooker and release heat to show it to the rep. If the meat is wrapped in celophane, foil, and a towel, and sitting in a warm cooler with three other pieces of meat on top of it, that's even more disruptive.

I agree that the rules should be enforced, but I don't like this particular method of doing it....just MHO.

If it's known that it's going to happen a cook can plan for it. Let the reps start, randomly at one end or the other, or the middle of the field and make the rounds.

It sounds excessive, but so does subbing a different cut of meat.
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Shut up, and cook!!!!
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