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Old 06-11-2013, 11:09 PM   #18
buccaneer
somebody shut me the fark up.
 
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Join Date: 10-23-10
Location: Australia, West Coast
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Thanks Bryan,Marty and Titch!
I just slipped the lamb burgers on the grate underneath and decided not to change what I am doing.
The meat is now incredibly wobbly, it was on at 220f for over an hour and now closer to 300.
It's exciting doing this " live" don't know if the result will get praised or get hated for ruined a great Mercun tradition!
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