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Unread 01-06-2013, 05:01 PM   #31
Banjo
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Join Date: 12-22-12
Location: La Mesa, CA
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I vary what I do based on who I'm cooking for. I, like Ron, wrap at competition. When I'm out in Texas at my parents house I cook a dry rib. Here in Cali I cook both a dry and a wet rib. It all depends on taste preference
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[SIZE=3][COLOR=red][B]Brandon "Banjo" Santifer[/B][/COLOR][/SIZE]
[B][SIZE=3]Banjo's BBQ[/SIZE][/B]
WSM 22.5
Chargriller Outlaw w/firebox-modified
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