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Re: What I will be cooking...


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Posted by RobG in CT on July 07, 2011 at 14:08:29:

In Reply to: Re: What I will be cooking... posted by Nick on July 07, 2011 at 10:38:07:

I stop at 165 Deg. F because that leaves it very, very moist and delicious. I used to shoot for 190 Deg. F but then they seemed to dry out too much and have hard almont inedible edges.



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