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Unread 06-18-2012, 08:42 PM   #16
Boshizzle
somebody shut me the fark up.

 
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Quote:
Originally Posted by Myrdhyn View Post
So did you just use the exact same technique with refridgerator and molasses and such and the only thing you changed was fork and the rub itself, or was this completely different and all you did was trim->fork->rub
Exactly the same except for the fork used to rough up the surface of the meat and the rub.
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