Originally Posted by chicagokp
Hmmmm. There's nothing redneck about buckboard bacon though.
Name for a Montana company.
Seems to be working
BOT--I see no reason a commercial BuckBoard Bacon would necessarily be a bad thing.
Should be easy to mass produce with at least reasonable quality.
"Flirtin' with Disaster" BBQ Team (RETIRED)
FBA and KCBS Cook and Judge.
Former owner of a WSM, a Smokey Joe, a Charbroil Commercial gasser (junk), the legendary "StudeDera", a Fast Eddy PG500, and Sherman.
Now cooking with a Yoder YS640
Proud Pellet guy cooking on real wood.