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Old 12-03-2012, 10:40 AM   #16
Quintessential Chatty Farker

Join Date: 07-08-10
Location: Boyertown, PA

Those sure look like some tasty meatballs CD! That sauce looks like a winner.


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Old 12-03-2012, 11:14 AM   #17
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Join Date: 03-22-04
Location: Allen, Texas

CD, will trade ya some venison chili for a plate of that.

Great lookin' grub there!
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Old 12-03-2012, 11:49 AM   #18
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Join Date: 03-22-10
Location: Ukiah, California

Dang! CD

Now ya gotta to tell me how to get the fork tracks off the monitor and the drool outta the keyboard....

Great looking sgetti....

"Brown it's cookin', black it's done"....................Dad.
Guess that is why he was truck driver, not a chef......
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Old 12-03-2012, 01:33 PM   #19
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Join Date: 05-09-11
Location: Granite City, Illinois (Near St. Louis "GO CARDS")

What, no cheese?
22.5 WSM, 120 Gallon Offset, Weber Performer, IQ-110, ET-732
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Old 12-03-2012, 01:37 PM   #20
somebody shut me the fark up.

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Join Date: 07-15-09
Location: Memphis, TN...Formerly of Decatur, AL

Wait. You entered gravy in a sauce TD?
Oh, and pass a bowl over please.
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Old 12-03-2012, 02:47 PM   #21
somebody shut me the fark up.
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Join Date: 07-08-10
Location: Texas

Originally Posted by Pappy View Post
What, no cheese?
Well, I thought I had some Parmigiano-Reggiano in the fridge, so I didn't buy any. I was wrong.

I actually didn't really miss it. The sauce was all I needed.

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