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Reply to "Introduce Yourself -- Time for a CS RollCall"

ok so i'm a 34 year old chef. i'm from just outside chicago in downers grove. just openned a new resturant called mullens bar and grill. chicago style pub, just got our cookshack last week. i'm doing pork butt for pulled pork sandwich's and doing baby back ribs. first couple batches have been ok but looking to fine tune.

so how does it work i go first???lol.
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