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Unread 02-08-2013, 01:26 PM   #7
somebody shut me the fark up.

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Join Date: 06-26-09
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I disagree with the idea that dry reds are best for beef. That is a rule that was made years ago and does not really hold true for everyone.

If I was going to do this, I would look to a white wine, and something like a Gruner veltliner or Sauvignon blanc, more so than a chardonnay. To be honest, I don't see the upside to injecting wine, but, I say go for it and see. Tell us about it too.
I'm feeling bearish, and I'm packing a Wusthof Grand Brisket slicer from MABA

Whip It Off, Chambers!

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