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Old 11-24-2012, 01:27 PM   #4
Full Fledged Farker

Join Date: 08-28-12
Location: San Jose, CA

I'm originally from Sheboygan, Wisconsin, ground zero for Johnsonville brats, the cube steak steak sandwich, the "hard roll" German-style bun and the butter burger. Not a huge secret to them, although I wouldn't worry too much about seasoning (other than S&P) or forming much of a crust. Slow cook 80/20 and assemble as you described!
~ [I]Scott[/I] ~
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