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Unread 01-20-2009, 02:44 AM   #15
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Join Date: 12-16-07
Location: south central,ky.
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Originally Posted by Norcoredneck View Post
I have a brisket I want to grind up with my new grinder. Question is how much of the fat should I trim off before cutting it up?
getcha a sharpazz kinife,1/4 onion,1/8 ancho pepper,,1 pickle,1/3 head of lettuce,1/8 garlic clove,....1/4 onion & 2 maters & go to town.. or,,, just slice & dice everything in site..... is it beef- no trim just grind- yer in cali
Blues_n_Cues BBQ Concessions & Catering

Last edited by blues_n_cues; 01-20-2009 at 02:48 AM.. Reason: oops
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