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Unread 02-28-2013, 12:21 AM   #10
somebody shut me the fark up.

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Join Date: 06-26-09
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I agree to a degree Buccs. But, other side of the coin, the better tasting the raw materials, the better tasting the end result. Hot Guts is a big deal in some parts of Texas, more important than brisket or ribs.
I'm feeling bearish, and I'm packing a Wusthof Grand Brisket slicer from MABA

Whip It Off, Chambers!

"perhaps...but then again...maybe not..."
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