View Single Post
Unread 03-23-2009, 06:12 PM   #5
Quintessential Chatty Farker
Brauma's Avatar
Join Date: 05-04-05
Location: Goochland, VA
Downloads: 0
Uploads: 0

Great info on the prices. Thanks.

Is it common to have meat-in-wait? Do you know what I mean? I wouldnt hold meat frozen in vac sealers for a year but I can see where you could very easily have extra meat left over from catering gigs. A butt or so can be sealed and brought out for the next gig. I'm I out of line or right on?
Mark - part of Cat Sass BBQ Team. Community Development VP - Secret Squirrel Society (but we don't exist)
Member: Mid Atlantic BBQ Association. Member: KCBS. CBJ # 31818

"Life's too short to drink cheap beer or eat crotchpot BBQ"

NB Bandera - refurbished; Two Big Green Eggs: Poncho - Large, and Lefty - Small; Weber Kettles; 6' fire pit; Super fast Blue Thermapen
Brauma is offline   Reply With Quote