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Old 07-30-2011, 10:23 PM   #25
Babbling Farker
Join Date: 04-22-10

extend this a bit and one could say easily say no self respecting BBQ professional would cook meat in a machine shop fabricated, insulated cooker.

it should be in a pit dug out of the dirt with the meat on a stick.

the sauce is play, whether commercial or the meat properly is the challenge.

just curious, what liquids go into your sauces? hope it aint heinz or lee and perrins.

while i can appreciate your POV on some level, it really is a kinda ridiculous blanket judgement.
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avatar by grillman. patent pending. :mad2::becky:
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