Originally Posted by Hawg Father of Seoul
The part I do not understand is why they think this is necessary. They do not pull a Bubba Gump and list all the ways you can turn in chicken.
I think the reason for that is the idea of 6 portions. Most everyone slices brisket and chicken parts make 6 easy just like ribs. Slices would be the first idea ofr pork when considering that. As well it may have originally been a tip of the hat to the different regional preps.
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Yeah it looks good...but how does it smell?
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