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Re: Bo ssam

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Posted by reg on January 20, 2013 at 09:41:43:

In Reply to: Re: Bo ssam posted by MaryAnn on January 19, 2013 at 17:32:58:

That particular cook was just lump charcoal, no wood at all. No foil and you get a beautiful crust by using the drippings in the pan to baste with. This is more on the side of porketta with the seasonings I used but done in a traditional way


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