Slow-Roasting Large Cuts Of Meat Is A Time-Honored Tradition. Whether Buried In A Bed Of Embers Inside A Cave, Mounted Over A Viking Hearth Fire Or Nestled In Your Modern Smoker, The Idea Is The Same: Using The Magical Elements Of Heat And Time To Transform Tough Cuts To The Tenderest Dinners With Dizzy Dust Coarse Grind Seasoning.
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