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Old 04-25-2007, 08:51 PM   #12
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Join Date: 11-17-06
Location: Concordia, MO

I'll have to dig out the KCBS rules, but I don't think you can ice down meat before turn-in. I think the meat has to be maintained at 140* or above after cooking.
Randy Hinck; Concordia, MO

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Traeger 200, Kingfisher Commercial, Bandera, Weber Kettle
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