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Unread 07-19-2009, 11:51 PM   #14
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Join Date: 02-15-06
Location: Waynesville, Ohio
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The BGE was moist, and I misted it. I think the main thing is moving to a higher protein flour.. going to try to buy some bulk Sir Lancelot from KA... 14.2% protein.
Curt McAdams
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CBJ, some comps, a few awards, Certified Artisan Steak Taster.

XL Big Green Egg, Bubba Keg Convection Grill, Weber Kettle, Charbroil Infrared and mad livefire cooking skillz! :)
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