01-18-2013, 09:44 AM
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#14
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somebody shut me the fark up.
Join Date: 07-15-09
Location: Memphis, TN...Formerly of Decatur, AL
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Quote:
Originally Posted by Wampus
Why yes, yes it does.
I ended up with 3 lbs of point meat once the majority of the fat was trimmed off and it was cubed into about 3/4" cubes and vacuum sealed. I'm making 2 pots of my Big Boy Brisket Chili next weekend with it, which ALSO rocks! That brisket had a really big point to it.
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Nah Wamp. YOU rock!
Quote:
Originally Posted by Badlands BBQ
You've piqued my interest... Just ordered some Black Ops...
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You'll be a repeat customer. I gar ron tee.
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Guerry >^..^<
Weber 22 1/2" OTS "Dirty Girl", Weber Performer/Cajun Bandit "Cajun Queen", GOSM "Bubba Q", Maverick et73, RED Thermapen, One Cameron Stove Top "Lazy Girl".It burns sawdust...
Avatar by Northwest BBQ!!!
If you really care about this place, you'll show some respect for it.
Seven Zero notches on my spatula.
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