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Unread 12-09-2012, 07:36 AM   #2
is One Chatty Farker

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Join Date: 11-13-08
Location: Islip, NY
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Sounds like you're learning the curve, it's done when it's done. Every piece of meat is different and it's hard to time them sometimes. If you need to serve at a certain time start early and then place the meat in a cooler to keep it hot for serving.
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