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Unread 01-28-2011, 07:48 AM   #140
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Join Date: 10-26-04
Location: Saint Petersburg, Florida
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Originally Posted by swamprb View Post
I recall an old BBQ Central Pork Roundtable with you, Jim and others discussing methods, and when Jim brought up the Berkshire/Kurobuta pork he was using, everyone gave him a hard time!
Yeah and Wagyu briskets too! And it wasn't very long ago. Things are changing fast!
Ray Lampe
The Honey Badger of BBQ. I just don't give a sh!t.
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