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Unread 05-12-2013, 09:14 PM   #6
code3rrt
Babbling Farker

 
Join Date: 08-09-12
Location: Spokane Valley, Washington
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I'm only guessing here really, but that "roasted" flavor, I would think would come from a high heat searing, and then finishing to IT of 130-140 indirect after the sear.

Makin' me hungry just talkin' about it.

KC
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KC
Weber Performer with rotisserie ring, 22.5OTS, Maverick 732, Weber Smokey Joe,PBC Smokenator/Hoovergrill, variety of microbrews, Gin and tonic, variety of lighters.
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