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Unread 06-21-2011, 08:05 PM   #10
mykz26
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Join Date: 06-01-11
Location: Fresno, CA
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Quote:
Originally Posted by TedW View Post
I like to use a thin-skin potato. Olive oil, then kosher salt. No foil. I use a two-tiered rack system and place the potatoes under the meat. The meat drippings add really an amazing flavor. It was done accidentally once as I ran out of room, and it was such a hit I do it all the time now.
I like your style
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