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Unread 12-15-2008, 10:45 AM   #12
jbrink01
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Quote:
Originally Posted by tony76248 View Post
I was gonna ask the same question.

BTW, due you ever tell folks what the tray is?
I never use it in public. It is only in my shop for prep work, and I don't tell many people about it, but every guy I know who makes sausage or cooks wants one now.

2" sides, and a drain in one end, it's great!
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