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Unread 07-10-2013, 10:47 PM   #16
Bludawg
somebody shut me the fark up.
 
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Join Date: 07-04-09
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I never said anything about not using it as a guide line, I use it as a guide line too for planning purposes, but some people take it as hard & set rule and the wonder why they are experiencing problems. My Rules will guarantee results if followed. 30+ yrs of tossing sticks has proven to me that the Meat will tell you when it's done and no thermometer reading or clock or scale will.
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