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    Member since Nov 2012

    Chef #2513978

    From United States

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    About Me

    Great recipe! 

    I stepped it up with a little sea salt, microbrew beer and vermont maple syrup in the roux. Skiied Alta, Utah for a day and cooked it in the over for the instructed time that night. 

    Then I reduced the brew on the stove top adding more BBQ sauce and a little bread crumbs to thicken it up. After 5 games of pool and couple episodes of Intervention my bud and I went silent until there was nothing left. 


    Am I catch or what? lol

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