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Old 06-07-2011, 12:24 AM   #4

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Join Date: 10-05-08
Location: Hiding out from blood suck ghost snake gods, Nazis and scrap iron chefs trying to harvest body parts

In Spain they cook these in a wood-burning oven in clay casserole pans (sometimes whole, sometimes cut in quarters). These are some small ones I happened to take pics of.

When I've checked the temps, they've generally been around 350*. The results are mouth-watering. They are juicy and oftentimes they cut them up with the side of a plate to show how tender they are.

I believe the preparation is extremely simple, just salt. I don't think the cooking time is more than a few hours. This is not exactly what you have in mind, but it is on my to-do list for my Primo.
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