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Wine & Swine · 08-25-2006, 02:29 PM

Are you going sweet on the rub and on the sauce? Do you brine? Do you remove the silverskin before or after cooking? Give me something I can work with.

08-25-2006, 02:29 PM	#34
Wine & Swine Full Fledged Farker Join Date: 08-23-06 Location: Garden City, NY Downloads: 0 Uploads: 0	Are you going sweet on the rub and on the sauce? Do you brine? Do you remove the silverskin before or after cooking? Give me something I can work with.