W
Wine & Swine
Guest
Has anyone ever worked with any of the really "high end" pork or beef for bbq. I have worked with some really great products in restaurants and wonder how they would hold up. For example the Japanese Kurobuta pork (equivalent of Kobe beef) or Kobe/Wagyu beef (American or imported). I have never seen a brisket or pork shoulder of these types but they have to be available. I was wondering more for competitions than anything.