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Old 04-04-2013, 06:39 PM   #9
CharredApron
Babbling Farker

 
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Join Date: 02-24-13
Location: Ventenac en Minervois, France
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Out of the tin and on to the grill to crisp up the skin


Made a little wild rice, sucotash, and gravy with the left over remnants in the tins. Time to eat!



Thanks for lookin, it was great!
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Follow me at Uncle Jed's BBQ and like the new French Barbecue Association, on Facebook. Proud recipient of the coveted "Aussie Lamb Farker Tick of Approval" Award

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Member KCBS, FBA, CBJ, and Founder French Bbq Association www.kcbs.fr
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