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Question About Chicken, Ribs & Filet Mignon
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07-26-2013, 12:39 AM
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buccaneer
somebody shut me the fark up.
Join Date: 10-23-10
Location: The Never Never.
Quote:
Originally Posted by
Pyle's BBQ
I like doing it on the smoker. It gives it a different dimension. You do not take it past 120*F. It is still a great meal.
Fair point Bryan.
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