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Unread 06-23-2011, 12:09 AM   #10
PaddyKC
On the road to being a farker
 
Join Date: 05-08-11
Location: Kansas City (Westport)
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Quote:
Originally Posted by GreenDrake View Post
I smoke mine at 225 with a coating of EVOO and a mix of rosemary, coarse salt and coarse pepper. Til 135 IT About two and a half to three hours. I always reverse sear for maillard, not char.
evoo = extra virgin olive oil, I'm so quick! All over it! Nice
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