Originally Posted by Jeff_in_KC
I like the idea of chunks but isn't it more difficult to make them look "pretty"? Wayne, those look farkin' awesome with all that bark but seeing as how they are not uniform in size/shape like the painstaking efforts to make ribs, brisket slices and thighs look alike, are you concerned with lowering your appearance score with something like that? Just curious. I'm not judging because I don't have a clue.
I wonder if sometimes to much time is spent on making the boxes look good that we forget about keeping the meat warm and end up changing the overall taste with out knowing it. Presentation matters the least but it can make the difference right????
Chick'n Pig BBQ Team
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