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Unread 05-04-2009, 11:43 AM   #44
HeSmellsLikeSmoke
somebody shut me the fark up.
 
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I think one of you Central Texas Brothers ought to go on over to Lockhart or Taylor to specifically check out the butcher paper usage. Ask some questions like where do they get it? do they use it to wrap while cooking ever? or to hold? Do they use a liner to keep it from wicking like they seem to do at Luling City Market?

I know this is a lot to ask, but someone has to do it.

I just didn't pay enough attention to that aspect when I was there.
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Jim - Another transplanted Texan
Former KCBS CBJ

Large and Medium Big Green Eggs , Black 18.5" WSM, Blue Weber Performer - Stainless, Green Weber OTG Kettle , Brinkmann SnP Pro, and a Stainless UDS. One retired Portable Kitchen grill.

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