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| Barbecue (alt.food.barbecue) Discuss barbecue and grilling--southern style "low and slow" smoking of ribs, shoulders and briskets, as well as direct heat grilling of everything from burgers to salmon to vegetables. |
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the primal question
The question still remains: should a good chef add liquid smoke to the
water used to boil ribs? -- Nonny Nonnymus I'm not who you think I am. I'm not who I think I am. I am what I think you think I am. |
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