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Unread 01-08-2013, 10:07 PM   #25
thirdeye
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Join Date: 01-14-06
Location: At home on the range in Wyoming
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I'm probably 50:50 on slicing the point or making burnt ends..... but all burnt ends are not the same.... I generally go for the traditional version like this.....




I'm okay for serving them dry and letting folks add sauce if they want, but sometimes other folks like the reduced sauce version, so I'll make those too. I guess I'm kind of a tell-me-what-you-like kind of barbecuist.



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