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Unread 05-24-2012, 09:30 AM   #54
gtr
somebody shut me the fark up.


 
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Fanfarkingtastic post. I'm actually glad you ended up with selects because I've always suspected that lower graded meat would still turn out great in the right hands - that is one of the roots of bbq, right? An experienced cook with a lesser cut of meat can turn out a product superior that of a less experienced cook with a nicer cut of meat. I've been thinking about grabbing selects sometimes for the challenge of it.

I've been using the BP lately as well. I like the fact that it breathes, and aside from wrapping meat, it's fantastic for putting down on the area where I prep and whatnot outside - makes for easy cleaning.
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