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Old 07-22-2014, 10:52 AM   #84
Kathy's Smokin'
Babbling Farker

Join Date: 08-16-11
Location: Guelph, Ontario, Canada

^ That's perfect, looks tender and juicy. I make a juicier and more tender well-done steak now than I did before joining this forum, I've learned a lot about meat the last three years. I made shoe leather too often before that because I didn't know better. My next freezer half-beef order looks like it will be steak-heavy because of who I'm sharing the whole cow with. I'm looking forward to perfecting a well-done, might even post a thread or two to show what I've learned. The support in this thread is the reason I'm thinking about creating a cook thread again, I'd pretty much given up on doing that. Thank you, BBQDane, Cajun Ty, RevZiLLa and Tony, you just made a difference.
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