Flavorwood 6 Assorted Smoke Cans Review
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Utah Utes Barbecue Set Review
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A lot of people confuse barbecuing with grilling. Barbecuing is when you cook meat over indirect, low heat with wood or charcoal for an extended period of time. One of the first things to do when preparing to barbecue is to marinate or tenderize the meat. A good marinade will break down protein fibers and soften hard and dry meats. There are many things you can use to marinate your meat. You can use pineapple juice or other citrus juices. You could also use tomatoes, buttermilk, wine, or lemon juice. They also sell a variety of different marinades at grocery stores. If you add extra virgin olive oil to any of your marinades, you will have a tenderizing marinade.
To seal in the juices of your steak, you should cook it on medium to high heat. You can brush melted butter or olive oil mixed with spices on the steak when you put it on the heat. Then once you flip it to the other side, you can brush it on there, too.
You should only flip the steak one time and you should never puncture the steak with a fork. Always use tongs or a spatula to handle the steak, so that you don't let any of the flavorful juices drip out onto the bottom of the grill and out of your delicious steak!
It is good to keep tabs on the internal temperature of the meat, and you can do this easily with an inexpensive meat thermometer. You will want to take the meat off of the barbecue just before it is actually done cooking and let it sit for a little while. It will continue to cook for several minutes after being removed from the grill. If you don't take this into account, your meat can get overcooked and/or dry.
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There may be no such a thing as a perfect barbecue, but there are steps you can take to make certain the next barbecue party you host flows smoothly.
1. Make sure your gas tank has enough gas. Nothing ruins a barbecue quicker than running out of gas while grilling. It's nice to have a backup tank on hand but it's even better to know there is plenty in the tank you are using.
2. Have all cooking utensils on hand, including a meat thermometer. You should have your serving trays nearby. Nothing is more frustrating than having the meat ready to come off the grill and not being able to find a dish to put it on.
3. Meats should be completely thawed ahead of time and ideally should be sitting at room temperature for about a half an hour. This will help the meat cook evenly.
4. If grilling tougher meats, such as flank steaks, you should marinate before hand to tenderize the meat. To tenderize, the marinade must contain some lemon juice, vinegar or wine. The tougher the meat, the longer they should be marinated, so you may want to marinade overnight to play it safe.
5. Try to keep the meat cuts at similar thickness, especially when grilling steaks. Too many different thicknesses will make your grilling chore much tougher.
6. If you are grilling chicken or pork, you need to be certain the inside is thoroughly cooked. Use a cooking thermometer. The inside temperature should be about 175 degrees.
7. Reduce flare-ups by trimming your meat ahead of time. When you are cooking a lot of meat at one time, it gets harder to keep the flames from burning your food. Grilling at a lower temperature can help, particularly with the control you get with the new gas grills. If you have 3 burners or more, it may help to turn off one burner. When a flare-up starts, remove the meat from that area of the grill to the unlit burner. Of course, when the grill is crowded with meats, it may take some shuffling. Move the meats to the warmer rack if possible and, if all else fails, remove the meats from the grill, close the cover and let the flames burn off.
8. If you are using barbecue sauce, don't apply it until the last 5 minutes of grilling. Turn down the heat and add the sauce. This will minimize the chance of burning.
9. Timing is important. Although meat will continue to cook once removed from the grill, turning off the grill and letting the meat sit in the grill to keep it warm while waiting for side dishes to cook can dry out the meat. It's much easier to keep the beans warm a little longer than it is to try to keep the meat from overcooking. If you figure it will take 20 minutes to grill, don't start grilling until the other dishes are about 15 minutes from completion.
10. If you need to grill a second batch of meat, start it immediately before you start to eat. The grill is hot and ready to go. Get the next batch on so you can finish about the time the first batch runs out.
Follow these tips and your next barbecue party will be your best.
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Summer gatherings just wouldn't be the same without potato salad, corn on the cob, and some good old-fashioned bbq. At the same time, properly cooked bbq takes a lot of time that many families simply do not have. Even if you have the time, wouldn't that time be better spent with family and friends, joining in the annual football game, watching the kids play on the beach, or just relaxing with a cold one? This summer can be exactly that with some of the best barbecue catering in Florida.
Instead of heading to the grocery store for ingredients before the event, and then spending most of the day standing over a hot grill and missing out on all the fun, time can be spent creating a unique menu from one of the delicious establishments that offer barbecue catering in Florida. Instead of burnt fingers and smoke-red eyes, the day can be spent working on a tan enjoying some of the tastiest bbq beef, pulled pork, or chicken with all the fixin's and without any effort at all.
Put Down the Tongs! Professional barbecue Catering
BBQ is pretty popular in the south and some of the best barbecue catering in Florida is only a phone call away. They will expertly prepare succulent meats, fresh salads, sweet treats, and chilled beverages for any summer event and then bring it to the party. Professional barbecue catering in Florida means no one has to lift a finger except to grab another bite!
Build The Meatiest BBQ Menu Ever
One of the most fun things about using a professional service is building a menu that suits any family without having to go to any of the work to prepare it. Better yet, menu items can be included that wouldn't normally have been prepared, such as lightly breaded and fried onion rings, fried okra, or crispy corn nuggets sprinkled with powdered sugar. Of course, the traditional standbys of baby back ribs and St. Louis ribs, pulled or sliced, slow cooked, BBQ chicken, or mouth watering pulled beef brisket are always available from establishments that offer barbecue catering in Florida. Sumptuous Sides Dishes Made Easy
No BBQ would worth its salt if it didn't offer corn on the cob, potato salad, coleslaw, macaroni and cheese, or some fresh corn bread. Of course, reputable BBQ caterers can provide all these traditional favorites as well as specialty items such as cinnamon apples, fresh fruit platters, crisp green salads, baked potatoes and baked sweet potatoes to help you create an unforgettable spread for your summer event.
This summer, your event can feature some of the best barbecue catering in Florida, allowing you time to relax and enjoy the company of family and friends without all the work that normally comes with cooking for a crowd. Let the experts handle all the work so that you can have the best summer ever!
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An important thing to remember when cooking out on the barbecue, is that the meat is cooked by the heat, not the flames. It is good to avoid letting the flames get too big, because, you don't want the flames to touch the food. If the flames do touch the food, you will want to take the meat off and raise the height of the grate on the barbecue. If raising the grate is not possible, then you can just use a spray bottle of water and spray them down a bit, before putting the meat back on the barbecue.
There are different temperatures required for different meats, and for different cuts of meat. You will want to pay attention to this, because, if you cook the meat on the wrong temperature, and/or for the wrong period of time, you will wind up with tough meat. You can monitor the temperature of the meat with a special barbecue thermometer.
A thermometer is only one of a number of different tools that you might want to get to help you barbecue. The most important things to buy would be tongs, a spatula, and a fork. You need to make sure that they are not too short, or you can burn yourself when flipping the meat on the grill. A lot of people use barbecue tools that are at least twelve inches long. There are some great barbecue sets that come with a lot more than these three items, but, these would be your basic, gotta have it, items to get started. The barbecue sets are really great, though, and make perfect gifts, too.
There is actually one other thing that would be really good for starting out, but, it is not for cooking - it is for cleaning. It is a brush for cleaning the grate of the grill between uses. So much stuff gets stuck on the grate and the brushes made for cleaning them work wonders in scraping all of that junk off of there, so your food doesn't wind up tasting like last week's meal!
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Sunday, November 21, 2010
Texas Tech University Logo Hot Dog Cast Iron Branding Grill Iron Accessory
Labels:
Accessory,
Branding,
University
Texas Tech University Logo Hot Dog Cast Iron Branding Grill Iron Accessory Review
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Saturday, November 20, 2010
Trailworthy Golf Bag Barbecue Set- Case of 10
Labels:
Barbecue,
Trailworthy
Trailworthy Golf Bag Barbecue Set- Case of 10 Review
Trailworthy Golf Bag Barbecue Set- Case of 10 Feature
- Manufactured to the Highest Quality Available.
- Design is stylish and innovative. Satisfaction Ensured.
- Great Gift Idea.
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bbq as we all know is an abbreviated form of barbecue or barbeque. The bbq has assumed so much importance today that you could call it the crown. You could ideally locate the BBQ near the main cooking area to derive maximum utility. Here are 7 things which you could consider before purchasing an ideal BBQ.
1. Size and the cooking surface: The size of the BBQ is determined by the amount of burners: two; three; four or six. If the BBQ is on the larger side, then you have greater area and flexibility in cooking surface. Also as far as the cooking surface is concerned, go for premium cast iron surface. They are coated with anti-rust ceramic material, which gives a hygienic impression.
2. Should I go for a built in BBQ or the portable one? Well, the portable BBQ looks good for picnics, as they are light weight and easy to handle without much of a hassle. But a built in or a heavy BBQ machine would look good if you are going to sell barbeque dishes or host BBQ parties.
3. Baking Dishes, Hot plates or grills: Normally the baking dish is used for cooking marinated foods like fish. The hot plate could be put to the best use if you are making eggs and mushrooms. The grill which is a popular BBQ choice is used for kebabs, steaks and other 'meaty' dishes. You could cook BBQ grill dishes directly on the BBQ flame tamer or BBQ rock, and enjoy the aroma of a distinct barbeque odor. The juices actually drip onto the rock and then blaze up giving your food a special barbeque flavor. BBQ grilled food is low in fat content and is recommended to people who want to eat healthy without forsaking the taste.
4. Rock or flame tamer: As I mentioned in the previous point, you could use the BBQ grill directly on the BBQ rock or the flame tamer. The BBQ rock is generally the ceramic kind of rock. The flame tamer is made of metal or cast iron. Either of them, the rock as well as the flame tamer is good enough for a fantastic BBQ experience. The choice is totally yours.
5. Natural gas or Bottled gas: Natural gas should be preferred because not only is it inexpensive, but also it is an inexhaustible source of gas supply. Natural gas BBQ are sold only by specialist retailers. The bottled gas, on the other hand, is simple to use, but you will have to refill frequently. If you want to go for the bottled gas, you opt for the big cylinder which weighs 9 kg, because it is cost effective and also you do not have to refill it for quite some time. The 4.5 kg sized bottled gas cylinder is also available.
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Wednesday, November 17, 2010
J.K. Adams BBQ-Set Barbeque Marinade set including a 20-Inch by 14-Inch maple Barbeque Board, a natural bristled brush, and a bowl for marinades
J.K. Adams BBQ-Set Barbeque Marinade set including a 20-Inch by 14-Inch maple Barbeque Board, a natural bristled brush, and a bowl for marinades Review
J.K. Adams BBQ-Set Barbeque Marinade set including a 20-Inch by 14-Inch maple Barbeque Board, a natural bristled brush, and a bowl for marinades Feature
- Hand wash with warm water, towel dry
- 20-Inches by 14-Inches by 1-Inch
- Made of Hard Rock Sugar Maple
- Perfect for the seasoned chef and the newest Grill Master in your life
- Made in Vermont, USA
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Steven Raichlen Best of Barbecue Stainless Grill Shield for Skewers Review
Steven Raichlen Best of Barbecue Stainless Grill Shield for Skewers Feature
- Stainless-steel construction ensures durability under hot temperatures for years of use
- Keeps ends of bamboo skewers cool
- Wide enough to accommodate all sizes of bamboo skewers
- Dishwasher safe
- Model number: SR8031
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When you are grilling with your bbq smoker grill, you are actually entering into a practice that folk have been doing for millenia. Smoking beef adds an additional dimension of flavour to your barbecue, and it also insures that the beef is cooked more exhaustively than with normal open-flame barbecuing.
There are many different ways you can get a hazy flavour into your meat. Cooking your beef over an open pit is the oldest and, potentially, the most efficient strategy. It also takes more effort and time than other strategies.
You may try and add a hazy flavour to your beef using liquid smoke. This product is added directly to the beef, usually as a part of the marinade.
There are a number of different brands and kinds of grills available on the market today that offer you a smoke trough. You can place chips of wood (mesquite, hickory and alder are a selection of the most typical types) in the trough, which should then add smoke to the cooking process.
One of the biggest differences between smoking your beef employing a bbq smoker grill and employing a standard grill is where the heat comes from. The heat in a smoker grill is a firebox, instead of open flames.
This makes it so that the beef doesn't seal. While a traditional grill will cook your meat at five hundred degrees or more, a smoker cooks it at about 2 hundred degrees.
One of the things to watch out for when you're smoking meat using a BBQ smoker grill is your cooking time. You want to lengthen the cooking time, as it requires a while for the smoke to be absorbed into the beef. You need to use a lower temperature when you are smoking the meat than you would if you were just grilling it.
One thing that you can work out in time is that specific types of woods tend to accent certain meats. As an example, if you'd like a mellow flavour for the meat, consider using apple wood chips. This is especially good for meats like pork and lamb.
Hickory and alder are superb for ground beef. Cherry and mesquite do very well for steaks and roasts.
Utilizing a smoker can actually add a whole new dimension to your barbecuing. You can almost guarantee that your visitors will see, and appreciate, that smoked flavour when they take that first bite. For better tasting barbecue, consider a BBQ smoker grill.
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Friday, November 12, 2010
Barbecue Tips And Techniques For A Great Outdoor BBQ Experience
Labels:
Barbecue,
Experience,
Outdoor,
Techniques
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Learning to barbecue isn't that difficult. These barbecue tips and techniques should help you get started. Before long, you'll be barbequing all sorts of delicious foods like a professional!
One of the main things you should focus on when learning to barbecue, is how to prevent your meat from becoming dry and bland as you grill it. You can marinade your meats in your refrigerator for up to 24 hours. This helps hydrate and flavor your meat. You can also use what is called a "drip pan" filled with a bit of water. A drip pan is placed in a cleared area on the bottom of your grill to catch the grease drippings. This helps prevent flare-ups and when 1/2" of water is added to the pan, it also helps hydrate your meat so that it stays juicy and delicious.
Another way to prevent your meat from becoming too dry, would be to use tongs or spatulas to turn your meat instead of a fork. Forks poke holes in your meat, which let's the meats natural juices drip into your grill. This can also cause your meat to become too dry while grilling.
When applying bbq sauce to your meats, one should always use a bbq brush. The reason for this is to help maintain control of the sauce better. If one just spoons sauce on the meat, the sauce will drip into the grill. Not only does this waste sauce, but also the burnt sauce will add a somewhat "rancid" or "burnt" flavor to your meats.
When grilling vegetables, one should wrap certain types of vegetables in aluminum foil. Especially thicker vegetables like corn on the cob and whole potatoes. The foil helps hold in moisture, which helps prevent your vegetables from becoming too dry. Vegetables should also be grilled slowly over low heat, or one should raise their grates to move the vegetables further from the heat source. Once vegetables are done, they can be quickly seared to get that great grilled flavor!
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Turning your gas grill into a raging barbecue machine may not be as difficult as you think. All the hype about good barbecuing has always revolved around charcoal grills and wood burning barbecues.
The purist will tell you that it is impossible to be barbecuing with a gas grill. But, with little ingenuity you can show them a thing or two, and be barbecuing like a pro in no time. Here are a few tips on just how to do that.
One of the first barbecues I ever purchased was a water smoker. If by chance, you
are not familiar with them, they are circular in shape and have a dome lid.
They usually operate, on charcoal, or are electric. A pan filled with water is placed between the source of the heat and whatever you are barbecuing. It's a form of self-basting and prevents burning. The process adds a lot of moisture, and can add tremendous flavor to anything you put on the grill.
The idea comes from the Chinese way of cooking and steaming. You can do the same thing on a gas grill. Your unit must have a lid and have enough clearance to accommodate a water pan, a grill to put over that water pan, and of course whatever you are going to barbecue.
As opposed to the Chinese method, you do not want to really steam anything. This means, you don't want to boil the water, so cooking at fairly moderate temperatures is the answer.
Place the water pan in the center of your gas grill. Spray a little non-stick product inside the water pan and onto the grill that's on top of the pan.
Place everything in the center of your grill. Add warm water to the pan. Start your grill and turn the burners to medium. You will have to adjust the heat to get it just right. Try to maintain 325 to 340 degrees.
Let's experiment with a watermelon sirloin tip roast, or we can do a pork loin:
o Rub extra virgin olive oil on all sides of the roast
o Put on a dry rub (You can make your own)
o Refrigerate over night
o Sit out 45 minutes prior to barbecuing
o Once the grill is up to temperature (325 to 340 degrees) place roast in the middle of the water pan grill
o For enhanced flavor, you can add concentrated fruit juices to the water. For example, add a can of concentrated apple or orange juice.
o And, you can add garlic, onion slices for further flavor
o Shut the lid on your grill
o Check meat before one and half hours
o Using a meat thermometer check for doneness, 140 degrees for rare beef, 170 degrees for pork loin
o Let the meat sit out 15 to 20 minutes before slicing and serving
You will be surprised at the amount of flavor and moisture that will be added to your barbecuing using this method.
If you want to add a smoky flavor to your barbecue, there are several ways to do it. You can add a commercial brand liquid smoke to the water, or you can apply it directly to the meat.
Now, I don't smoke watermelon roasts, or pork loins but you can. I prefer to save the smoking for pulled pork or brisket.
The preferable method is to use wood chips in a metal box wood smoker, or make a tent out of aluminum foil. You can find wood chips in most hardware stores that carry barbecue grills, and you will find a wood smoker, too.
Soak the wood chips for about fifteen minutes or so in water before you are ready to use them. Ideally, you will want to sit the wood chips on the flame deflector, and this will mean lifting up, or removing the grill up to do that. Be careful!
If using aluminum foil cut off a big enough piece to accommodate the soaked chips. Try to make it as waterproof as possible at the bottom. To allow the smoke from the chips to escape, put half dozen small holes near the top of the foil.
You do not want to start smoking the meat until it is just about done. Turn the burners to their lowest settings, 100 degrees or less. In fact, turn off the burner that doesn't have the wood chips over it to get the desired temperature.
Or, barbecue using only one burner. This works fine, and you can have your wood smoker setup on the burner that is turned off. When you are ready to smoke, turn the idle burner on.
You only need to smoke for one to one and a half hours to get desired results.
Gas grills are more convenient to use than any other type out there. You can be extremely innovative with your grill. You can amaze family and friends, and the big bad purist with just these few simple gas grill tips that I have discovered throughout the years that I have been barbecuing.
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Steven Raichlen Grill Grate Oiling Towel Refill (Set of 8) Review
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Tuesday, November 9, 2010
Polder Safe Serve Barbecue Thermometer - Silvertone
Labels:
Barbecue,
Polder,
Silvertone,
Thermometer
Polder Safe Serve Barbecue Thermometer - Silvertone Review
Polder Safe Serve Barbecue Thermometer - Silvertone Feature
- Dimensions: 14.75X9X6-IN.
- Origin: United States
- Cleaning & Care: Dishwasher Safe
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Iowa Hawkeyes Tailgate Barbecue (BBQ) Grilling Apron NCAA Review
Iowa Hawkeyes Tailgate Barbecue (BBQ) Grilling Apron NCAA Feature
- Officially Licensed team apron (mitts sold separately)
- Features your favorite team's name and logo
- Matching Trim and Straps
- 100% cotton
- APRON
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Dimplex BBQ-BRUSH Grill Cleaning Brush Review
Dimplex BBQ-BRUSH Grill Cleaning Brush Feature
- Specifically designed
- Durable
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Thursday, November 4, 2010
Flavorwood Grilling Smoke Can in Cherry
Labels:
Cherry,
Flavorwood,
Grilling
Flavorwood Grilling Smoke Can in Cherry Review
Flavorwood Grilling Smoke Can in Cherry Feature
- Manufactured to the Highest Quality Available.
- Design is stylish and innovative. Satisfaction Ensured.
- Great Gift Idea.
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Most or almost all discussions related to grills in the cookout season naturally revolve around the charcoal or gas grills. These, along with the wood burning grills, are the most commonly used grills all over the world, whether at a picnic, a tailgate, or a backyard cookout.
One grill that is hardly ever in the news though it deserves to be is the outdoor electric barbecue grill. The greatest advantage that this grill offers is that it removes the need to stock up on fuel supplies, such as charcoal and gas. All you need to do is to turn on the knob to start cooking, unlike the charcoal, wood, or gas grills. Just turn the heat to high and get to the right temperatures. Then wait for a few minutes, and you can start grilling.
And that's not all. When you are done grilling, you don't have the mess of charcoal ash or briquettes to clean up. All you need to do is turn the power off, unplug it, and wipe it down. No stress about dumping charcoal or burying the ash and coals after a long and tiring day.
Another advantage: electric outdoor grills are mostly portable and compact, making them so much easier to use. They are best suited for people grilling in smaller apartments or for the outdoors if you are cramped for space. The grills store easily in the car or the shelf after you have finished using them. Also, since you are mostly using them in an enclosed space, you don't have to worry about toxic fumes being released into the environment. Also, since it can be used indoors, it can be used throughout the year, and in all weathers. So, whether it's rainy or snowy, there is nothing to stop you from grilling with this equipment.
Highly suitable for the small apartment space or places that do not allow the use of gas or charcoal for grilling, the electric grill has another thing going for it as well. It provides a consistent cooking surface and allows your meats and others foods to turn out evenly and without charring or burning.
Now for the disadvantages: While the electric grill is great for the indoors, it is not so well-suited for the outdoors. If you need to set it up outside, you will need to have a long extension cord that is connected to an electrical outlet inside. Also, it doesn't give the real barbecue flavors that come with the smoking of food. So what you gain by way of convenience, you lose by way of flavor.
So, those are, in brief, the pros and cons of the electric grill. Easy to set up, use, clean, and store; they are not so well suited for the traditional outdoor cooking experience. If grilling in an apartment and not so picky about the typical barbecue taste, the electric grill is best for you. Go for it, and you will not be disappointed.
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Cooking bbq ribs is not that difficult but there are a few things you need to know before getting started. These tips will help you create championship bbq ribs versus okay bbq ribs. So let's get started.
Tip 1 - Buy fresh ribs and your local butcher or farmers market. Never buy frozen ribs from your super grocery store. Fresh meat normally can be found at your local butcher or area farmers market.
Tip 2 - Deciding what type of ribs to serve depends on how much you want to spend and who your guest will be. There are basically two types of cuts for ribs. There is the St Louise cut and the baby back rib. The St. Louise cut is much larger and contains more meat but are not as lean and tender as baby back ribs. This cut normally costs much less than the baby back ribs. Baby back ribs are a leaner cut and will dry out faster than the St. Louise cut so you need to take more care when cooking.
Tip 3 - Cook your ribs very slowly over low heat. You need to cook your ribs at two hundred and seventy degrees for several hours. You can do this in your oven but a smoker is much better. You will know when the ribs are done when you can tear the ribs easily by pulling on two of the bones.
Tip 4 - Put the BBQ sauce on the ribs at the end of the cooking process. Since you are cooking the ribs over a long period of time you don't want the sauce to burn. Most BBQ sauce contains sugar and this will burn.
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