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Re: What if . . .


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Posted by csc bbq team on March 11, 2011 at 13:11:14:

In Reply to: What if . . . posted by CaptTable on March 11, 2011 at 12:36:07:

You would probably have to tumble the meat to get any rub inside of it... Best bet is to use a great Cajun injexction from Dr. BBQ's book...


BTW I missed you on the show (on National Georgraphic)about the Jack Daniel's "factory"... I realized that when I grow up, I want to work in Quality Control... Probably has a waiting list for that job, huh? ;)


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