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Unread 06-30-2011, 07:01 PM   #13
BlueHowler
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Put me in the trim the fat cap off camp. I don't understand the fat cap down as a heat shield thing. Isn't the whole idea when cooking is to have heat at the surface of the meat so that it can cook? If the heat is to high just adjust the heat until it is what you want to cook with.
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