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Unread 10-26-2013, 04:08 PM   #4
The_Kapn
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Good Looking Grub!

Your timing is perfect for us.
I have 2 thick chops defrosting and the brine is in the fridge chilling down for tomorrow AM.

Thanks for adding to the inspiration!

TIM
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"Flirtin' with Disaster" BBQ Team (RETIRED)
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Former owner of a WSM, a Smokey Joe, a Charbroil Commercial gasser (junk), the legendary "StudeDera", a Fast Eddy PG500, and Sherman.
Now cooking with a Yoder YS640
Proud Pellet guy cooking on real wood.
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