Thread: BGE Advice
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Unread 05-09-2013, 02:51 PM   #5
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If the temps get up to high on you just keep an eye on the edges of the ribs where the plate setter ends. They can get a little over done on the tips that way.


"I can get a good look at a T-bone by sticking my head up a bull's a$$, but I'd rather take a butcher's word for it". - Tommy Callahan III

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