08/21/12 06:53 PM
So here's what I did. . .
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kdxdude
10 Point
Registered: 11/14/06
Posts: 3951
Loc: Cleveland, Tn.
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Smoked a small boneless deer roast on the smoker & took to internal temp of 140. Pulled from smoker & let rest in cooler for 1 hr. Sliced it real thin. Sauteed some bell peppers & onions. Put it all on a hoagie bun & topped with provolone cheese & had myself one of the best Philly Cheesesteaks I have ever had. Super easy & plenty of leftovers for the rest of the week.
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