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Unread 05-12-2011, 01:18 PM   #15
somebody shut me the fark up.
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Join Date: 07-14-06
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Originally Posted by DavidLSI View Post
I am going to have 2 whole packers, 2 pork shoulders, 24 chicken thighs and 6 slabs of ribs. The amount of ribs and thighs has to do with how many are in the pack.

How does that compare to what the rest of you bring to a competition?
That's pretty close to what we cook at a comp.
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