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Old 01-24-2009, 12:35 AM   #20
somebody shut me the fark up.
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Join Date: 05-24-04
Location: Long Beach, CA

Originally Posted by NotleyQue View Post
He must have been from that part of Texas where they like their brisket dry and tough.
You know he said he had been working in SD the week before and all of the meat he tried down there seemed to come from really small cows. Or some other four legged animal that seems to be scarce down that way. He mentioned a lack of 'bark' but I don't think he was talking about the crust on the outside of the meat...

Where does that Wagyu come from anyway?
Wait! Bigmista wrote a cookbook?

Exodus 29:18
Then burn the entire ram on the altar. It is a burnt offering to the LORD, a pleasing aroma, a food offering presented to the LORD.

God loves BBQ!

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