Quote:
Originally Posted by smoke ninja
Argh you got me. I can never be specific enough on these. It's like wishes from a monkey paw or magic lamp. You leave one detail open and the devil double crosses you.
Edit: pork; spares. Off a sow 325 lbs butchered on a Monday by a farmer named Bob.
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lol
well.... a 325lb sow is going to have a set of pretty nice ribs, and if it's the same farmer Bob that I know, I'm sure she was fed plenty of grain at finishing...SO I'll go with 273F.
