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Old 12-01-2012, 07:06 PM   #12
PatioDaddio
Babbling Farker
 
Join Date: 05-04-08
Location: Boise, Idaho
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It's all about the angle of the dangle. It's pretty neat hangin' your meat! ;)

I'll glaze them just as they come off of the Pit Barrel.

John
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