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Unread 04-16-2009, 12:13 AM   #3
CB
On the road to being a farker
 
Join Date: 09-11-07
Location: Seattle
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I'd second that. Or figure out what you'd charge if you did everything and tell them it's the same price. Is that the kind of business you want? You are so correct to worry over the quality of the cook when you don't have control over the meat and the marinade.
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