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re: Reds

Posted on 12/31/08 at 9:02 am to
Posted by bossflossjr
The Great State of Louisiana
Member since Sep 2005
12262 posts
Posted on 12/31/08 at 9:02 am to
+1 on the cast iron blackening.....

when we clean our reds, we split half and half....scales on 1/2 and filets......

scales down for the pit....filets for cedar planks/blackening/baking
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