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Unread 01-14-2011, 07:17 PM   #13
landarc
somebody shut me the fark up.

 
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Stan, I would consider some other things along with how to cook what we cook. There are a few differences in getting certain cuts of meat and and how they are cooked. After all, you are going to have to buy the meat and sell the BBQ. Once you decide on what you are going to cook, there are going to be a lot of folks that can help you move forward. Out here in CA, we are more about grilled meats and pulled pork but, just a few states and 1000's of kilometers over, they are more about brisket and sausage.
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I'm feeling bearish, and I'm packing a Wusthof Grand Brisket slicer from MABA

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