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Old 06-05-2011, 02:31 PM   #11
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Originally Posted by Andy M. View Post
You know what they say. 'There's more than one way to skin a cat.' The end result is all that matters.

Of course, I've never skinned a cat, but that's what they say.


I have....I've skinned more Cats than I can count ~~ "Tis true...There's more than one way....
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Old 06-05-2011, 02:31 PM   #12
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Originally Posted by Andy M. View Post
You know what they say. 'There's more than one way to skin a cat.' The end result is all that matters.

Of course, I've never skinned a cat, but that's what they say.

That's what I think too. Gotta say, my cats would likely complain if I tried that!
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Old 06-05-2011, 02:32 PM   #13
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Different strokes, as has been said. I make it so seldom that I have to look it up every time, but I also go by temp more than anything, and like mine very rare. Then I serve the outside slices to those who can't stand the sight of blood in their meat, or if that is the majority of guests, then I'll slice some and put them back in the oven (or barbecue or grill) for them. I, too, ascribe to the temperature rather than time theory, especially since I do it so seldom. Same as I do any roast or whole poultry. I love my Polander thermometer/timer with the probe the sounds an alarm when the meat hits the desired temperature. Remember, you can always cook things more, but you cannot un-cook them. This looks more like a smoked piece of beef that a prime, and at that price you can do brisket for far less.
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