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Unread 11-22-2006, 06:59 PM   #23
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Originally Posted by ghostrider
Some version of 3-2-1 will work IF you cook cool, like the low 200's. I used to do that, and it worked then.

At 250 to 300, it only takes 2 hours or so to get to 170ish.
They are ready to eat then.
I just foil the extra ones and lay them aside.
I deal with them after I finish the first one

Adapt the time/ temp thing to your cooking style.


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