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Smoked prime rib
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<blockquote data-quote="snow1" data-source="post: 342906" data-attributes="member: 7725"><p>esp,</p><p></p><p></p><p>"let it sit on the counter?" great advice until you forget the child gate going into the kitchen and you snaky golden retriever is always looking for your lapst in memory,roasts,take out etc...my boy is 9yrs old and always looks for an opening.lol</p><p></p><p>PD quote;<span style="color: #333333">For me, the answer is twofold. I like the kiss of smoke on my meats, and using the smoker will free up the oven for proofing and baking fresh buns.</span> I use wood smoke bbqing everything on the charcoal grill,poultry,beef,pork.</p></blockquote><p></p>
[QUOTE="snow1, post: 342906, member: 7725"] esp, "let it sit on the counter?" great advice until you forget the child gate going into the kitchen and you snaky golden retriever is always looking for your lapst in memory,roasts,take out etc...my boy is 9yrs old and always looks for an opening.lol PD quote;[COLOR=#333333]For me, the answer is twofold. I like the kiss of smoke on my meats, and using the smoker will free up the oven for proofing and baking fresh buns.[/COLOR] I use wood smoke bbqing everything on the charcoal grill,poultry,beef,pork. [/QUOTE]
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