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Unread 03-27-2013, 04:17 PM   #6
deguerre
somebody shut me the fark up.


 
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Join Date: 07-15-09
Location: Memphis, TN...Formerly of Decatur, AL
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Quote:
Originally Posted by dadsr4 View Post
Every semi-boneless I've ever cooked has already been trussed. Near as I can remember, they came from Oz that way.
Yeah, but I always cut that off so I can properly season it and have to re-truss it. I just got back from my local Kroger and all they had was the center cut bone in legs and boneless. The center cut was 5.99/lb so I still snagged a 6.5 lb one. It will make a FINE Easter dinner.
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