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Unread 12-29-2011, 04:47 PM   #8
martyleach
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Join Date: 12-17-10
Location: Pleasanton, Ca
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I did a 12lb rib-eye roast to 134 degrees and put it in a cooler for 3 hours wrapped in foil and towels. Came out hot and perfect! Rare to Med rare
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Large Big Green Egg, Cold smokehouse,
Santa Maria pit, Backwoods Chubby,
26.75" Weber OTG, Weber Performer, WGA
MAK One Star Pellet Grill, Smokey Joe Gold, Jumbo Joe Gold, Custom wooden handles for BBQ's made by Marty Leach (oh, that's me)

www.amlwoodart.com
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