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I am getting ready to head into my THIRD ton of pork, cooking and pulling, since the frist part of October of '04. I just simply can't believe that this poor white feller went from cooking for friends in the backyard to owning a small restaurant with no restaurant know-how what so ever, is heading into his 3RD ton. UN-FLIPPING REAL! Good for me!
He hehe, he said TON!
Zeb
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