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Unread 07-04-2011, 08:11 PM   #13
SmokerTim
Knows what a fatty is.
 
Join Date: 12-22-07
Location: Valley Center, CA
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I like the vacuum-pack, chill/freeze and reheat in boiling water method for a 2-person serving. But we had about 20 here for dinner.

I ended up pulling the meat after letting it rest 30 minutes. Mixed in sauce and put in 2 half-pans then into refrigerator. Next day put a bunch in a covered heavy cast iron pan on the stove. Worked out pretty well.

Best part - everyone loved it!
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[FONT=Comic Sans MS][B]Tim Craig[/B]
Valley Center, CA
[B][URL]http://timcraig.blogspot.com[/URL][/B]
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1 [/FONT]Bar-B-Chef; [FONT=Comic Sans MS]1 ECB;
1 small Char-Broil (it got me started...) [/FONT]
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