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Unread 06-17-2013, 10:40 PM   #28
somebody shut me the fark up.

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Originally Posted by caseydog View Post
Anyone who cooks food for money should know what the fark they are cooking. Period.

Weeeelllll...yes, but, the OP remarks do not state that he talked to the cook. He talked to the server, and the manager, who might not be the pitmaster. I can see where the staff on-site might now know what they are serving except to serve it. Many BBQ places have cutters, cooks, pitmasters and servers, not everyone knows everything.
I'm feeling bearish, and I'm packing a Wusthof Grand Brisket slicer from MABA

Whip It Off, Chambers!

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