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Old 06-25-2007, 12:25 PM   #11
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I wonder what the temp was at the 2 hour mark. My indicator that dark meat poultry is done is when the meat backs up off the bone. They sure look done at 2 hrs.

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Old 06-25-2007, 01:07 PM   #12
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You all do have a point there.

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Eat Meat and Save the Plants!
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