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Unread 06-08-2012, 07:03 PM   #10
somebody shut me the fark up.

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Join Date: 06-26-09
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That is very interesting stuff Bo, I have to say, the use of baking soda for adjustingt the pH is new to me regarding BBQ and bark development. I have used a similar process in Chinese cooking, never leveraged it to BBQ though.

It sure looks great.
I'm feeling bearish, and I'm packing a Wusthof Grand Brisket slicer from MABA

Whip It Off, Chambers!

"perhaps...but then again...maybe not..."
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