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Unread 09-03-2013, 12:11 PM   #11
landarc
somebody shut me the fark up.

 
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As an aside, I often ask for these cut-offs, as they make the best base for both sauces and injections. When you take these and simmer them down, you get all that fat, smoke and seasoning released into the broth, from there, a little of this and that, you have a great beef base.
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