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Unread 12-28-2006, 01:13 PM   #19
Q_Egg
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Quote:
Originally Posted by Jeff_in_KC
I used a boneless ham because we were pushed a bit for time but it turned out fantastic! I just scored where the indentations were from the "net" after injecting the sweet kiss of death marinade through the cryo-wrap. Brushed on the coffee/maple sauce 4 times during the cook.
That really looks good and 'boneless' sure makes life easier when serving. I will add that option based on your pics and comment. I guess there are times for both ways.

Thanks,
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Tom B.
[FONT=Garamond]aka tommy_bandera
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GMG_Daniel Boone _ pellets only
Big Green Egg _ Large _ need high heat
Broilmaster D3 'natural' gasser
[I]CB Bandera .. hooked me
Traeger Texas 075 spoiled me[/I][/FONT]
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