Originally Posted by Butcher BBQ
The meat this year is from a national restaurant supplier. I think it brings the quality of product down to what the back yard cooker would pick up at the store.
Any chance you'd explain what the purpose of "hydrolyzed vegetable protein" is in your injection?
The Swine Spectator
Klose 20 x 48, 26.75" OTG, 22.5" WSM, 18" Jumbo Joe, SJG, stainless hibachi w/ rotisserie, Fiskstone charcoal griddle
(Former pits: New Braunfel's El Dorado, Stainless Performer, SJP, SJS)
"There's nothing magical about 225, except waking up earlier and eating later." - DaveAlvarado
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