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Unread 10-05-2012, 09:57 PM   #31
somebody shut me the fark up.

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Join Date: 06-26-09
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Boshizzle, you leave that little bit of silverskin on? I have been taking it off, and I think it improves the cook. You also left off a step on your meat there, the fork raking of the meat.

I just can't give up the fat cap.
the meat thermometer was so far past the top reading, it read Taylor

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