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Bo ssam


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Posted by MaryAnn on January 18, 2013 at 18:50:33:

Would this recipe work on a smoker? Seems like it would. Is the cook time too short? What do you think? I am interested in the dry sugar salt brine and the later coating and not the details of the sauces etc. How does this compare to competition techniques for flavor layers. Anyway looks like a fun project. Mary Ann

http://www.nytimes.com/2012/01/15/magazine/recipe-momofuku-bo-ssam.html?_r=0



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