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07-06-2008, 09:45 AM
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#16 | |
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Full Fledged Farker
Join Date: 02-11-08
Location: Dallas/McKinney
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That's a perfect representation. The only thing I might add is (for me anyway) if the meat just begins to crack when you hold the rack like that they are done perfectly. Wrap them up in foil and let them rest in the cooler for a while....or go ahead and eat them. The rest makes them a little more tender in my opinion.
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PitBull Lyfe Tyme 20 Webber Kettle Kamado Campfire I take nothing for granted. I now only have good days and great days. |
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07-06-2008, 05:42 PM
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#17 | |
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is Blowin Smoke!
Join Date: 08-19-07
Location: Wichita, Ks.
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New Braunfels Black Diamond Backwoods Patio Smoker ET-73 Maverick Wireless Thermometer ServSafe Certified Déjà Moo - The feeling you've heard that bull before. |
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