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Unread 11-24-2012, 12:27 PM   #4
Foxfire
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Join Date: 08-28-12
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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!
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