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Unread 12-23-2004, 07:23 AM   #11
BrooklynQ
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Thanks for all your help. I really appreciate it.

Quote:
Originally Posted by jminion
Clod and roll is the beef of choice for my beef when vending.
What do you market that as? Can you still call it brisket? I don't think a clod sammich would cut it in Brooklyn. BBQ Brisket is exotic enough.
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