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Unread 12-06-2013, 12:03 PM   #7
MisterChrister
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Join Date: 04-28-12
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I'm with BigBellyBBQ on this one. No worries about bacteria with a completely salinated exterior from all the kosher and salt content in the Tuscan. My whole rib roasts always turn out better when allowed to rest out prior to cooking.
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