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Unread 04-16-2006, 01:56 AM   #3
BBQchef33
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capn.

i find that having the sausage very cold stops it from sticking to the cutting board.

When i do the eggs. I pull apart the amount of meat i want for one egg and form a meatball in my hands and slap the meatball to the table, which flattens it out somewhat. Then press down the center a bit to make it concave. I spoon in the filling and then cup my hands around the meat and lift it *up and in* as i work my hands underneath. Once its all unstuck from the table and i got the whole slab in my hands i just reform it into an egg shape. Seems to work for me and is pretty quick.
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