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Unread 08-18-2013, 10:46 PM   #36
gourmand71
Knows what a fatty is.
 
Join Date: 06-21-13
Location: Lehi, UT
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Quote:
Originally Posted by aawa View Post
Yep. This allows most of the heat to come off the meat so that it doesn't carry over cook to being over done.
Good, that's what I thought. If the meat comes in, I will be doing a packer next Saturday...so it's good to refresh my technique.
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