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Pastimes : Got A Great Recipe To Share???? -- Ignore unavailable to you. Want to Upgrade?


To: Ken Adams who wrote (18383)3/13/2007 11:20:00 AM
From: Oral Roberts  Read Replies (1) | Respond to of 25073
 
About 40 minutes over the charcoal with a medium fire. A little charred on the edges and juicy on the inside. I only use a meat thermometer on big chunks like a rib roast or turkey or such. Rest I just do by feel.