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Unread 04-28-2013, 08:21 PM   #7
martyleach
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It is very popular but not in our household. We don't care for the texture of the meat after sous vide.
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Large Big Green Egg, Cold smokehouse,
Santa Maria pit, Backwoods Chubby,
26.75" Weber OTG, Weber Performer, WGA
MAK One Star Pellet Grill, Smokey Joe Gold, Jumbo Joe Gold, Custom wooden handles for BBQ's made by Marty Leach (oh, that's me)

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