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Unread 04-29-2012, 05:06 AM   #5
thirdeye
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Join Date: 01-14-06
Location: At home on the range in Wyoming
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Alright, I'm looking forward to the after photo's.

Usually a beef head is wrapped and cooked in the ground, but I've seen write-ups that used an oven or a big pit. Most folks used the foil hotel pans or an aluminum turkey roasting pan as support for the foil pouch. I saw one where they used a second hotel pan as the lid. Did you by chance take the tongue out?

I do know the ones cooked in the ground can go up to 24 hours or longer, so I would expect yours to take a good long while.... Looks like breakfast on Monday will be pretty good at your place.
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