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Unread 03-22-2013, 03:44 PM   #5
silverfinger
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Many great recipes!! Thanks Brethren!!

Im thinking of throwing this in my Kamado and cooking it about the same temperature as I would BB Ribs.

The only reason for that is I would like to make sure the center is medium rare and not raw from being cooked too fast.

Ive read that some say hot and fast but with a piece of meat that thick Im afraid that it will not cook evenly if I do that.

What do you guys think?
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50 year Old Imperial Kamado with ears.
Fire pit. Weber Kettle.
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