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Do you have a specific dark beer that you use? Because I tried a porter once and there was a noticeable funk to the cooked fish. I have always had more success with the lighter beers. I actually used Bud Light this last time. (well, I wasn't going to drink it) Tobasco sounds good, but I think the Cajun seasoning does essentially the same thing.
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If you have any poo... fling it NOW!
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