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Unread 01-05-2013, 11:51 AM   #14
BBQ Bandit
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Just to aid the cololing process - just break it down into fourths (quarter it) and re-bag it with the additional liquids.

If you have a vac-sealer; leave the bags open (to vent heat) during the cooling process.
Have used those "blue thermo refreeze cooler blocks" to accelerate cooling.
Once cold - seal away.

Next day - boil in a bag = fresh goodness!
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Cooking at Mason-Dixon BBQ Services
Lang 84 Deluxe Kitchen known as "The Glamazon" , Custom Klose Backyard Chef... of Snot, and a 22.5 WSM

Former smokers;
Lang 60 Mobile - The Damsel II, Lang 48 Patio - The Damsel, Bubba Keg Grill - RIP, Double Barrel Smoker and a BSKD
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