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Old 08-03-2009, 03:29 PM   #14
HandsomeSwede
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Join Date: 03-12-09
Location: Genesee Valley, NY
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So, just want to make sure I have the times right. If we are doing the backyard we basically have 4 hours for chicken, 5 hours for ribs from the start of meat inspection until turn in (7am-noon)? This seems like kind of a short timeframe for the ribs, is it just me?
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