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Unread 04-25-2011, 11:31 PM   #4
Babbling Farker

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Join Date: 12-17-10
Location: Pleasanton, Ca
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Originally Posted by Chef Jim View Post
Marty, That looks real interesting. Didn't see a price?

It looks like you should only do cryo wrapped beef. Boneless ribeye, Sirloin, maybe brisket?? I may have to pull the trigger and try this. Looks pretty good....???
Large Big Green Egg, Cold smokehouse,
Santa Maria pit, Backwoods Chubby,
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MAK One Star Pellet Grill, Smokey Joe Gold, Jumbo Joe Gold, Custom wooden handles for BBQ's made by Marty Leach (oh, that's me)
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