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Been looking thru all the threads, seen EVOO alot but cant figure it out.
Getting ready to go pull a rib eye roast off. 1st time, should be interesting.
Am new to this but am "hooked"............
JR
Name is Jerry, just got a Brinkmann for the old 50th birthday. Already got it cured and ready to. Look forward to learning all the in's and out's of cooking.