Posts Tagged ‘BBQ Smoker’

Wednesday, November 7, 2012 @ 11:11 AM

That’s right. I said half the time!

The Cajun Express Smoker by R & V Works is a bbq smoker that has a special enhanced sealed system that allows you to smoke foods at an astronomical rate. Imagine coming home from working an 8 hour day and throwing a rack of ribs into the Cajun Express Smoker. The ribs are done in about an hour. (Pre-heating takes about 10-15 mins.) That is enough time to decompress and relax after work and be ready to sit and enjoy a beautifully smoked meal with your family.

Perfect for limited time periods, like catering, vending and tailgating. Obviously, when catering you want to have all of your food done on time. You don’t want to start smoking food the night before and reheat it. When vending at a Farmer’s Market or festival, time is limited also. This smoker smokes your food in about half the time it would take a traditional smoker to smoke. Who wants to leave a smoker going in the parking lot during the game, because the food wasn’t done yet or the wood is still burning. The Cajun Express is perfect for setting up in the stadium parking lot. Gives you the freedom to use your grill other things while the smoker does it’s thing. The best of both worlds for the tailgating palette. The Cajun Express Smoker runs on propane. So no worries about still burning wood. Just shut off your LP tanks while you eat. The unit is cooled off and ready to pack up before you enter the field for the game!

Most smokers cook meat with very low temperatures and a lot of wood. It makes great food but can take very long periods of time. The Cajun Express Smoker is the fastest smoker in the bayou! Cook baby back ribs in only 35 to 40 minutes, or an entire brisket in two hours. Smoke a 15 lb. turkey in 1 hour. This amazing smoker works off of a patented smoking process that utilizes a pressure/vacuum regulator. This revolutionizes cooking times. There is a rubber seal on the latched door that provides an air tight cooking chamber. The only place for air to escape is through a 1″ pipe at the rear of the smoker. This 1″ pipe actually leads to a tank that you can fill with various liquids, and this creates a liquid pressure regulator. When you light the burner, it heats the air, and heated air expands. This causes pressure. The pressure then builds, eventually overcoming the resistance from the liquid in the tank, causing the liquid to “perk”. The result here is that the meat is compressed by pressure, then the perk causes a momentary vacuum, which uncompresses the meat, essentially, pulling the meat apart. The unit will perk about 20 times per minute. In the end, the meat you are cooking is being processed with pressure. Higher temps. are involved which results in shorter cooking periods. You still get great results of smokey, flavorful, yet moist and tender meat.

The liquid that you use in the tank will add flavor to your meats. If you add apple juice or bourbon, your meats will take on a hint of that flavoring along with the smoke from your wood chips.

 

We recommend using wood chip instead of chunks. The chunks can produce too strong of flavor. From past experience may I also suggest not using pellets or small wood chip/dust. These items actually ignite and can cause internal fire that may damage your heat seal. For standard cooking of say about 2 hours, you want to fill your wood chip tray about 1/2 full. You can also soak your chips if you like, say in bourbon, apple juice, or even wine.Therefore adding more flavor than just your smoke and liquid from your tank.

The Cajun Express Smoker now comes in 3 convenient sizes. The original that easily fits 4 racks of ribs, 2 trimmed 9 lb. briskets, 3-3lb chickens or 1-15 lb. turkey. There is also a  6 rib smoker and a 9 rib smoker. There is a perfect size for the backyard BBQ aficionado, one for a decent sized tailgate party, and even one for large catering jobs or food vending. Comes with castors for ease of mobility.

If you like smoked foods but don’t have the time for the low and slow process, consider a Cajun Express Smoker!

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Monday, November 7, 2011 @ 11:11 AM

Tailgating is an art. It can be low key, it can be fancy and over the top. But simple or fancy we are all looking for anything to make this art run as smoothly & easily as possible. This is an homage to all those dedicated fans out there. Whether you’re a race fan, college team fan, pro team fan or you’re just looking for a nice day at the beach. We salute you! So pop the tailgate on the back of your truck and lets get cooking!

The history of tailgating goes all the way back to Ancient Rome. Food and wine were sold outside of the Colosseum for gladiator events and chariot races. There was also food & drink served at jousting tournaments in medieval Europe.
Tailgating has now become an American phenomenon tracing it’s roots back to The Battle of Bull Run in1861 where some Union supporters brought picnic baskets out to watch the first battle of the Civil War. The first college football game ever played in America was also host to tailgating with Rutgers & Princeton playing against each other while people grilled fish & wild game. When Harvard & Yale played against each other, the walk from the train to the field was so long, the people brought picnic lunches with them. Now in the 21st century, tailgating is in full swing. More than 20 million Americans tailgate every year. Some stadiums and race tracks even have a special areas just for tailgaters.

The Weather Channel has recently been focusing on many different tailgating groups. They actually had one program totally devoted to what college football teams that they thought had the best set of tailgaters. There were even some tailgaters that come by boat as their stadium is located right on the water. They tie all of the boats together and just start tailgating!!

The Weather Channel also likes to focus on food choices of tailgaters. My favorites are always the groups that prefer to “eat the competition”. In other words, say the team is playing against Baltimore…they make crab cakes. If they play against a New England team they make lobster rolls or have a New England lobster boil that they steamed in their turkey fryer. Therefore essentially eating the competition before the game even starts.

Tailgating is not just confined to the college or pro football stadium parking lot. It can be a day at the beach or an afternoon in the park. Baseball fans, horse racing fans & concert goers are all potential tailgaters. The Kentucky Derby has turned into a major tailgating venue with pomp & circumstance, seer sucker suits & big hats. And then, there were The Parrotheads. Jimmy Buffett fans have more generators to power blenders than any other tailgaters I know. And lest we not forget The Grateful Dead fans that not only went to one concert, but followed The Dead around the country for a whole tour. I bet there were some very interesting food choices along the road when it came to months of traveling.

That being said, tailgating is obviously not confined to just a single event or day. Some sports fans just come to watch the game and sometimes leave early to beat the traffic if the score is not going their way. Race fans are devotees. They come and stay for days, sometimes even weeks during Speed Week. That’s a lot of food to plan for and race fans are serious about their food. This is not just NASCAR fans either. There are lots of drag racing & road course fans out there. Many of these venues are weekend long events. Some people show up on Thursday & don’t leave until Monday morning after breakfast, which is sometimes the last great tailgate. All of the leftovers and the last of the eggs and bacon come out and are still made into a culinary masterpiece.

The perfect piece of equipment, your latest perfected recipe, the coolest new game can set you apart from the rest of the lot. So many set ups and different things to cook. For some people the food is as important as the game. Some people don’t even go in to watch the event. They stay outside for the party and watch the game on TV. Any good tailgate is not just burgers and dogs. Brats, ribs, chili, steak, deep fried turkey, pork loin, beer can chicken are many favorites. The gadgets that go along with all that food are phenomenal too. Not just grills. Coolers, blenders, kegorators, deep fryers, crock-pots, BBQ smokers, even woks. Tents, couches, easy chairs, lawn games are all common place at a tailgate. There are even highly elaborate homemade & professionally made tailgate trailers with cooking equipment, TV’s & sound systems included.

Part of the art of a good tailgate party comes from proper planning and knowing your grill, BBQ smoker, and cooking equipment. Knowing how many people your cooking for is helpful in pre planning your shopping list(and a little extra never hurts.) Get to know your grill and cooking equipment. Use it at home. Get used to your hot spots and cooking zones. Don’t try out a deep fryer for the first time at the track! When you transport your grill, if you don’t have an enclosed trailer to put it in, put it right behind the cab of your truck with the hinged side of the lid to the backside of the cab. Tie it securely! If you loose your lid, your dead in the water.

Some important things to remember about tailgating is having the right stuff you need to make your life easier. Of course you don’t always need everything but if you can get yourself a big plastic bin and fill it with some of these items you’ll be ready to roll at a moments notice. Just always remember to replenish.

•    Grill tools & can opener
•    Meat Thermometer
•    Sharp Knife & Serving Spoons
•    Plastic utensils to eat with
•    Aluminum foil & baggies
•    Salt, Pepper, Your Favorite Seasonings & Rubs
•    Trash Bags
•    Paper Towels(Cloth towels & wash cloths)
•    Stuff to eat off of, Paper or Plastic Plates, Bowls, Whatever

A jug of water is nice to have to clean your hands with. (Soap is good too.) Foil pans are handy for all sorts of things:cooking, storing, serving & leftovers. Whatever your cooking apparatus, it never hurts to have extra fuel. . . propane, charcoal, wood chips. A fire extinguisher is a great thing to bring along & a squirt bottle for small flare ups. Cutting boards are good, but paper plates make nice clean cutting surfaces. Condiments, olive oil, non-stick cooking spray, onions & garlic are necessity. A table to cut up stuff on and set the food on when its done is always a nice option. A fold up chair or two is great to have too when your taking a break from cooking or after the game when your waiting for the parking lot to clear out a little. Extra beer is always plus. . . it’s a great bartering tool if you forgot something at home. ALWAYS make sure you have a good cooler & PLENTY of ice! Lastly. . . NEVER leave your grill or fryer unattended besides the obvious safety reasons your food can get ruined in a heartbeat! PS…use sober, common sense while cooking.

So, yes, tailgating is an art. It doesn’t matter who you’re routing for either. A great tailgate can bring everyone together. But tailgating is still about one upping your neighbor. (Some people even have cooking competitions right at the venue they are at. I was at a weekend long drag racing competition and a whole group of people came just to have a rib cooking competition). It’s never about putting anyone down. It’s the pride of knowing you’re better. From simple to elaborate, regional favorites like Philly Cheese Steak & Buffalo wings, or just showing off, like grilled tequila & chipotle rubbed butterflied leg of lamb. Deep frying turkey for the Thanksgiving Day game and bringing all of the fixings. . From your tailgate bed or your buddy’s RV. Breakfast to dessert with appetizers & dinner in between, beer to blender drinks. Tailgating is about fun times and making memories. So have fun, enjoy yourself & eat hearty!

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Thursday, September 15, 2011 @ 09:09 AM

Smoked food without a smoker you say? How do you smoke food without a traditional outdoor BBQ smoker? Why with smoker bags, smoker cans, or one of three different stainless steel “smoker” units by Camerons Cookware.

Do you live in an apartment that has rules regarding grills and smokers, but love the taste of smoked foods?

Do you tailgate often but hate having to load up a big bulky grill every time you go to the game?

Do you live alone or have all the kids finally left home?

Are you an amateur gourmet that likes to add smokey flavor to garlic, cheeses, or salts to add to your latest recipe?

If you’ve answered yes to any of these questions then one of the Camerons products may be right for you.

With a smoker bag you can smoke a whole meal with the subtle smoke flavor of mesquite, hickory, or alder. The bags can be placed in an oven, on a grill, or even right in a camp fire. And clean up is as quick and easy as removing the food and throwing away the bag.

Feel like something different in your smokey flavor? Tired of the usual hickory and mesquite? Flavorwood cans come in the traditional flavors but you can also get, apple, peach, cherry or pecan. Good for one to three rounds of food smoking right on your grill, charcoal or propane.

Now we come to the smokers. These can be used on a stove top, in the oven, on your camp stove or even on a picnic table with a sterno can. In fact you can use them on any heat source – gas, electric, flat top or induction, sterno, grill or campfire. They are stainless steel, durable and easy to clean. Great for camping and tailgating. Components stack together for easy storage. Light enough and compact enough for back pack cooking equipment.

The Camerons Stovetop Smoker, Mini Gourmet and Li’l Smokey all come with a sample pack of special made, kiln dried, all natural wood chips. The flavor assortment of wood chips available contains the traditional smoke flavors as well as other hardwood and fruit woods and even a bourbon infused wood chip.

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Monday, September 12, 2011 @ 12:09 PM

Fall is in the air. It’s time for tailgating again. Time to pump up that tailgate menu of yours.Why not add a deep fryer to your tailgate gear?

Scared of taking a deep fryer to your next tailgate party? There are plenty of safer fryers out there that are worthy of the stadium parking lot.

A perfect example is The Cajun Fryer by R & V works. These fryers are portable outdoor propane deep fryers. They are made safer by their design & construction. Metal tubes inside these fryers contain the flames, but still get the oil perfectly hot enough to fry whatever you like. Any spillage that may occur would happen in the front of the fryer, well away from any exposed flame. Therefore, no oil should ever touch the flames. And, as I said, they are portable. Wheels with a rolling caddy. The Cajun Fryers can actually be removed from the caddy for easier transport, storage, and for table tailgating. They can also be made with special trailer mounts should you decide that you want to permanently attach your fryer to a tailgating trailer.

Cajun fryers come in many different sizes too. From a 2 1\2 gallon for smaller tailgates, perfect for wings for your group, all the way up to a 17 gallon size. The 17 gallon size, or FF6, is technically 2- 8 1\2 gallon fryers put together. 6 baskets, 3 for each side. If you have a larger tailgate going on you are able to use the whole unit. If you have a smaller crowd or away game that not everyone could make, just fire up one side. There are plenty of other sizes in between.

If you are worried about hot oil being left in your fryer while you are in the stadium, no worries. After the oil cools a little, you just need a radiator hose and an appropriate hose end. Attach it to the drain valve & store the oil in  cleaned, metal Gerry Cans. The metal will still be hot, but you will be able to store it out of harms way while you and your friends enjoy the game.

Traditional turkey fryers are great too.  Turkey fryers are very versatile. The big stock pot allows you not only to deep fry in them, you can also steam, boil, stew, etc. Steam up a bunch of corn on the cob while you are cooking steaks on the grill. Make chili or sausage and peppers for the big game. Steam up some lobster before the Race to The Chase. The options are endless. Deep fry a turkey for the pre-game party. Great for those Thanksgiving Day games!

This holds true for All-In-One cookers too. Not only can you deep fryer, steam, boil, and stew, these units are also a bbq smoker & grill. Everything you need to change up your tailgating menu throughout the season!

So, why not take a Cajun deep fryer tailgating? Your team playing against Buffalo? Make Buffalo wings. Eat the competition before the game even starts!! Deep fry some mozzarella sticks for that Cheese Head game. Fry up some catfish for A Ragin’ Cajun game. Eagles fans…make up a mess of Philly Cheese steaks. Your menu can be as imaginative as you are. Get out there and start cooking!

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Friday, September 2, 2011 @ 11:09 AM

Craig’s Way Tailgate is a group of a dozen young professionals who have grown up in and around Austin, TX. They enjoy spending  Saturdays during the Fall  watching college football and rooting on the Horns together.

How It All Began:

October 14, 2006 – The Horns were hosting the Baylor Bears. The leaves were changing, not a cloud in the sky, slight nip in the air- perfect football weather. The usual pre-game routine was to grab a beer at Scholtz or call around and see whose tailgate party they could crash. That’s all fine and good but sometimes you just want something a little more.

The  group of friends decided to start their own tailgate.

How hard could having your own tailgate really be?

Come to find out—a lot more difficult than the guys originally anticipated. They borrowed some tents, packed a cooler of beer, and stumbled upon the field at 15th and Trinity.

They now have a beautiful BBQ smoker and all sorts of grills that they take to every function. They have inflatable tents, games, and a few more people involved. They have partnered up with many companies, started a web page, and got a whole network in the social media world going, just to make their tailgate party all that it can be.

Over the years their tailgate has evolved, but the goal from the beginning has stayed the same. They still enjoy a handful of Saturdays tailgating with some great friends and and watching some great football. They hope you’ll come out and join them this year.

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Wednesday, August 10, 2011 @ 04:08 PM

R & V Works has a new portable, propane BBQ smoker. The Cajun Express Smoker. It is the fastest smoker in the Bayou!! The patented sealed pressure / vacuum chamber revolutionizes smoking times to super sonic levels.

Smoked baby back ribs in will be cooked to perfection in 35 to 40 minutes. Easily a 3 hour job in conventional smokers.

Whole briskets in 2 hours, a 4 to 5 hours job elsewhere.
Imagine coming home from work and having a beautifully whole smoked chicken in 30 minutes!
The cooking process that is so unique it was awarded a 20 year patent.
Since man and fire met, man has searched for new ways to cook meat. As early as 1600 B.C., man has smoked meat. This was done out of necessity; first to preserve meat for the long cold winters. Second , meat was smoked to tenderize tougher, less choice cuts of meat.
Today we also smoke to tenderize, as well as to flavor meat. Low and slow, the traditional way to smoke. People smoke with a large variety of wood types, charcoal, corn cobs,etc. There are many designs of smokers out there too.  Traditional wood or charcoal, propane smokers, even electric smokers as well as traditional to very elaborate smoker pits. Smoker pits are built in the ground or above ground. These pits are designed to retain heat. Some are so fancy they feature timers, wood feeding bins, and automatic temperature control.

Over time, even with so many innovations, the time it takes to smoke meat hasn’t really changed……..Until now!
The patented hydration regulator and food grade, high temperature door seal help aid with the high pressure vacuum chamber that  smokes meats at super sonic speeds while still giving you perfectly tasty and tender meats.
Cook a 5lb. pork loin in an hour.
Smoke a 15 lb. turkey, that would normally take 5 hours in an oven or 15 hours to conventionally smoke, in 1 hour.
Do a 10 lb. pork shoulder in 4 hours. Pulled pork in no time flat!
I know to traditional pit masters this is sacrilege. But for those of us that love smoked foods and are short on time due to jobs, kids, sports, scouts, etc, this is an awesome find.
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Friday, July 29, 2011 @ 12:07 PM

Moving across town is a hassle. Moving to a whole new state is stressful and a major pain in the neck.

You will find out that moving any LP gas tanks that you have is a big no, no. No moving company will move any sort of gas tanks. You can always give them away and you will just have to buy new ones when you arrive at your new destination.

This does not mean that you need to leave your gas grill, BBQ smoker, or outdoor propane deep fryers behind. Just remove the tanks, clean them up. Make sure there is no grease in your grill’s drip pans and make sure your deep fryer is free of frying oil. If your moving company is good, they will take the necessary care to ship your outdoor cooking equipment with out damaging them.

If you are moving yourself with a rented truck or shipping container, there are a few tricks you should use. As I said, make sure the grease traps are clean and that any oil from your fryer is cleaned out of the cooking compartment. Take moving tape, tape to the handle of your grill, but then flip the tape over so that the sticky part of  the tape is on the outside. You do not want the sticky residue from the tape stuck to your cooking equipment or any finish on the equipment being ripped off when you remove tape. Wrap the backward tape around doors and lids so that nothing can open and damage or harm other items in your moving truck. Any glass windows on your cooking equipment should be covered with cardboard and taped over. If you like you may then wrap the unit in a moving blanket for extra protection. If you have a unit that comes in pieces, disassemble the major parts and wrap them up in moving blankets.

Good luck with your move.

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Friday, July 1, 2011 @ 09:07 AM

This past week there was an article regarding deep frying in The New York Times. Not something that you would expect to see in The Times. There were even a few recipes as there was also a discussion of different types of breading that may be used when deep frying.

The article entitled “Everybody Outside With the Deep Fryer”, by Melissa Clark, made some great points regarding outdoor use of a deep fryer. When you deep fry indoors, whether using a cast iron, stove top deep fryer, or a counter top deep fryer, you always end up with a lingering odor in your house, not to mention a nice coating of oil on everything. Melissa’s husband decided to take their counter top deep fryer outside. They invited their friends to a deep fry party. Having a whole party devoted to deep fried foods allowed Melissa to play and experiment with different kinds of foods and different types of coatings. From sweet to savory, appetizer to entree, Melissa got to have fun, feed her guests, and didn’t have an oily, smelly, messy kitchen to deal with afterward.

Using an electric deep fryer outside is OK, but typically not recommended by the manufacturer. It is not an item that you could ever keep outside permanently. Some units can handle the outdoor exposure, but the heating element would need to be taken off after every use and brought indoors. If you really do deep fry all of the time, and you have a nice back yard, why not consider an outdoor propane deep fryer? These units are made to stay outside and range in size from small to large professional grade. Even if you don’t deep fry all of the time, having a propane fryer can add to your BBQ menu. While you are grilling steaks you can fry a batch of onion rings as a side dish. While grilling a nice tuna steak or some nice stripped bass you can deep fry a batch of french fries, hush puppies and clam strips. After smoking some delectable delights all day on your BBQ smoker, you can deep fry some candy bars, cookies, or fried dough for dessert.

Deep frying outdoors, especially in the hot, sultry summer months is an excellent idea. Whether you decide to get a propane deep fryer or just take your counter top deep fryer outside. Happy frying!

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Friday, June 24, 2011 @ 08:06 AM

I have recently had the time to return to charcoal grilling. I was technically thrown into it. We bought a house in another state. We went down for the closing and stayed in the house to settle a few things before returning home to finish packing etc. We told the original owner that we would be bringing down our own stove and did not need the one that was in the house. We thought that he was leaving it anyway, but got to the house and the stove was gone. He was going to take his makeshift grill- BBQ smoker. Thank goodness or we would have had to eat out every night or cook everything in the microwave.

Being back with charcoal again was a great experience. I always loved to cook with charcoal, but when you are a working family with 2 small boys that are involved in Boy Scouts and other community related groups it is very hard to just slow down and grill sometimes. I had finally broke down and got myself a propane grill. I could still experience my love of barbecue and grilled food but did not have to wait the extra time for proper heat. I missed the charred flavor  that came with the charcoal, but figured it was a sacrifice that had to be made for convenience. Also having 2 growing boys can be an expensive prospect. It was one or the other, not both. So I opted for just propane.

My boys are older now. I suppose I have some time to slow down and grill now. But, now I have the option of fast, slow, propane, charcoal, or both. It is nice to have an option. I have an outdoor propane deep fryer too, so I can cook some things really fast if I want to. When it comes to food, life should be full of choices anyway.

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Wednesday, June 1, 2011 @ 11:06 AM

Father’s Day is a time to honor Dad. A time to say thanks for all the days he went to work to keep a roof over your head and food in your belly. For the times that he helped you fix your car. For helping you learn how to ride a bike. For teaching you how to fish or hunt. There are dad’s from all walks of life, white collar, blue collar, etc. Every dad is different and most dads help their kids out with something at least once in their lives. To give them thanks is a great honor.

Not all dads are the tie type. Dads don’t all wear cologne. Some would fancy a new tool for the tool box, but chances are, they already have that tool or something similar anyway. Some like new DVD’s and CD’s.

Lots of dads like to cook outside. It has come down through history since the cave man cooked over an open fire. Many of your dads may have a grill, some may even have a BBQ smoker. Probably only about 1 out of 10 dads have an outdoor propane deep fryer to go along with there outdoor cooking appliances. That may really be more like 1 out of 20. Lots of folks still have a fear of the traditional turkey fryer and the exposed flame and boiling hot oil. But you have to remember that a traditional turkey fryer will also steam, stew, and boil. Your pop can make a huge pot of chili for himself and his friends for Superbowl Sunday in that same turkey fryer. If he likes seafood he can have a summer cookout and have everyone over for a New England style clam bake, or even a Low Country Boil. The units are portable as well. He can take a deep fryer tailgating and cook up a mess of Philly Cheese steak for the guys at the stadium.

Leaps and bounds have been made over the past 2 decades regarding outdoor propane fryers. You don’t have to go with the conventional turkey fryer anymore. There are “safer” fryers out there. Typically, they are just fryers, they don’t steam and boil. But, they are safer in that any possible oil spillage would not come in contact with open flames. The flames are contained in a tube. The tube runs through the hot oil and heats it hot enough to deep fry whatever you can think of. Some of the units are even large enough to deep fry turkey.

So, forget the tie or cologne. Your Pop doesn’t want a new tool. He wants an outdoor propane deep fryer for Father’s Day. He wants to invite his friends over and deep fry some wings for them while they wait for the brisket to finish smoking. He wants to impress his friends by deep frying turkey for Thanksgiving. It is certainly a different option as far as Father’s Day gifts go, but your dad wants more outdoor cooking equipment. Just a grill, can get boring. Add some spice to your father’s life and get him a deep fryer!

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