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11-26-2012, 06:56 PM
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#16 | |
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Babbling Farker
  
Join Date: 07-08-10
Location: Boyertown, PA
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Quote:
I thought I got Moosed here. http://www.bbq-brethren.com/forum/sh...=148187&page=3 Maybe that wasn't a true Moosing, and cooking a pizza like Moose is a personal quest of mine. I learned to make pierogie dough this weekend so I'm starting to feel a little better about the dough making thing. Come to think of it. I do have trouble distinguishing the difference between a Moosing and getting Deguerred. Oh and it's the other Dublin, the one famous for the brick oven pizza. Duh. 
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Jason "I can get a good look at a T-bone by sticking my head up a bull's a$$, but I'd rather take a butcher's word for it". - Tommy Callahan III XL Big Green Egg, 22.5 Weber OTS, WSJ Gold/Mini WSM, 18" & 22" WSM Flyers Orange Thermapen WAEFAY...WWGALD??? |
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