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Old 06-13-2008, 10:16 AM   #11
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ha ha...beat ya. LOLZ
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Old 06-13-2008, 10:17 AM   #12
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One questions, three answers.

What more could anyone want...

...and thay are all the same!
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Old 06-13-2008, 10:18 AM   #13
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There will be more, I'm sure.
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Old 06-13-2008, 10:35 AM   #14
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Originally Posted by Jeekinz View Post
ha ha...beat ya. LOLZ
LOLZ back atcha' - my answer was more thought-provoking and needed more time...all this intelligence running around in my head just requires more "cooking" before being released. (no comments are needed - got it????)

Andy - it's nice when all the answers come forward at around the same time and we all say the same thing - it's either rehearsed or right
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Old 06-13-2008, 05:11 PM   #15
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Thanks for the great replies. Are there other cuts/types of meat that benifit from a higher cooking temp as well?
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Old 06-13-2008, 05:47 PM   #16
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Thanks for the great replies. Are there other cuts/types of meat that benifit from a higher cooking temp as well?
It's not the cooking temp they're referring to, it's the temp the meat is when it's finished cooking.

Beef chuck roast for pot roast is another example of a tough meat that benefits from long cooking, to break down the connective tissue and make it tender enough to fall apart with the touch of a fork.

Usually it's the shoulders and upper legs - the parts of the animal that get the most workout - that are tougher. Backs, ribs and bellies are more tender cuts to start with.
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