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Unread 07-03-2013, 05:34 PM   #13
Pyle's BBQ
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Join Date: 10-25-06
Location: Madrid, IA
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I've done something close to this before I opened the restaurant. I didn't have the silly requirements he has. But cooking and reheating is the way to go.

As an aside. You wonder why there are fewer food vendors? Crap like this I would walk away.
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Bryan,
Team: Pyle's BBQ; Yoder YS640; Good-One "Trail Boss" 60T; Weber Kettle w/rotisserie ring; Big A$$ Rotisserie; Weber OTS; New Braunfels offset smoker.

Saddles BBQ Bistro

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