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PostPosted: Tue Sep 02, 2014 9:30 am 
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Joined: Thu Mar 14, 2013 8:45 am
Posts: 3667
The old 80/20 rule.
If you can make a statement that is 80% of the time going to assist someone new to bbq to cook pull apart meat and label it as a "guide" then that's all that is needed.

I've had brisket hold together and not be dry at 210 same with 190 as well however for me almost all the time 200 - 203 is about where pork has hit the mark.

If you throw the same argument at the chart for chicken I regularly take chicken to only 137 when I sous vide chicken yet according to food safety I'm not allowed to do it.

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ABA Port Macquarie - 11th/45
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PostPosted: Tue Sep 02, 2014 9:49 am 
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Joined: Wed Mar 20, 2013 12:46 pm
Posts: 1564
Location: Sydney
Gindemon wrote:
'Blue' steak is 'bleu', not like the colour blue



:lol: :lol: :lol: trust you ^^ but I agree!

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PostPosted: Tue Sep 02, 2014 10:17 am 
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Joined: Sun May 26, 2013 9:29 pm
Posts: 643
They look freaking awesome man! I'd grab one!

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PostPosted: Tue Sep 02, 2014 4:55 pm 
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Joined: Wed May 01, 2013 11:35 am
Posts: 92
Location: Perth, WA
Hi Dave,

If you need any magent material I can supply as my friend actually manufactures flexible magnets in Taiwan.
Also I know alot of printers or can print them myself.

Give me a call to discuss or pm here if need be.

Cheers

Paul


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