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Unread 07-29-2005, 06:06 AM   #6
somebody shut me the fark up.
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Join Date: 08-13-03
Location: Clearwater, FL
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Default RE: How long before turn in should I start slicing meat?

With 30 minute turn-ins "when" kind of takes care of itself! We're usually glazing chicken 15-30 minutes out. And as soon as the box is ready we start unwrapping ribs - and when the rib box is ready we already have the pork butts unwrapped, etc. etc. etc. I find the big crunch is chicken and ribs - I don't know whether it's the "hand work" and glazing that seems to slow things down or whether it's just that you get into a rythm by the time you get to the pork.
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