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Old 07-18-2013, 10:42 PM   #51
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Join Date: 10-01-12
Location: Omaha, NE

Originally Posted by Bludawg View Post

I smell something I think it is an opinion. Lots of folks on here boil their BBQ... what's this you say? The boiling point of water at sea leveled is 212 F stocks, juices ect are 99.9% water.Cook temps over 212F when added to a closed foil pouch will boil, if your meat is in the pouch YOUR A BOILER OF BBQ.
Technically it would be called braising.
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