Originally Posted by MS2SB
I never carve at the table. I break down the whole bird, dark meat goes onto one platter, white meat onto another platter and the Pope's nose into my belly.
Yeah I carve in the kitchen and platter everything the same way. Then the platters go on the table with the sides.
But.....I've always pitched the "nose". It's good eats, eh?
Big JT's Smokin' BBQ Competition Team
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