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Re: Bo ssam


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Posted by nycbbq on January 19, 2013 at 03:08:13:

In Reply to: Bo ssam posted by MaryAnn on January 18, 2013 at 18:50:33:

Sub fish sauce (1.5 cup/gallon H20) for salt and palm sugar for white sugar in the brine and cook as you always would cook a Pork butt in a smoker... u will love it
Robbie


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