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Unread 01-15-2009, 05:41 PM   #17
Bigmista
somebody shut me the fark up.
 
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Willm

Personally, I would just get the breakfast sausage, squeeze it out of it's wrapper, sprinkle it with some rub and put in the UDS for 2.5 -3 hours. Internal temps should be between 160 and 170. Slice and eat.

I think you should start with a plain so that you have a baseline for all future cooks.
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Exodus 29:18
Then burn the entire ram on the altar. It is a burnt offering to the LORD, a pleasing aroma, a food offering presented to the LORD.

God loves BBQ!



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