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Cooks' Corner
Sous vide venison backstrap with blueberry balsamic glaze and blue cheese butter...
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<blockquote data-quote="Lee7588" data-source="post: 2816366" data-attributes="member: 123764"><p>This is about how I like mine, a good char and very rare. It takes a good hot fire, I use some charcoal and pecan wood when I cook on the grill.</p></blockquote><p></p>
[QUOTE="Lee7588, post: 2816366, member: 123764"] This is about how I like mine, a good char and very rare. It takes a good hot fire, I use some charcoal and pecan wood when I cook on the grill. [/QUOTE]
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Sous vide venison backstrap with blueberry balsamic glaze and blue cheese butter...
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