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Unread 01-26-2011, 04:44 PM   #51
Jorge
somebody shut me the fark up.
 
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Quote:
Originally Posted by Juggy D Beerman View Post
Yo Jorge, Before I posted the above picture with the two pork collars, I would have agreed with your statement. Those two pieces of meat look just like boneless butts to me and I have butchered many a hog and cooked many a contest. I am sure that even an experienced contest meat inspector would look at those two pieces of meat and passed them for inspection.

With all these big money contest that are up and coming, maybe it is time for the KCBS to start tagging meats as they do at the HLSR.

Porters,

Juggy
Fair points. Can't wait to see the process when a cook has 24 thighs they plan to cook
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Shut up, and cook!!!!
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