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04-01-2013, 01:48 AM | #26 |
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El Chefé BBQ Guru Herf God
Join Date: Oct 2001
Location: Atlanta.
Posts: 55,779
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Not to mention that bringing an already cooked ham up to 160 is going to dry that farger into a cinder. 120 tops, fer crissakes. You're just re-heating an already cooked product, not cooking it through for the first time.
Fitzmorris is a buffoon. No disrespect to you, Tommy.
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