Quote:
Originally Posted by Juggy D Beerman
Yo Jorge, Before I posted the above picture with the two pork collars, I would have agreed with your statement. Those two pieces of meat look just like boneless butts to me and I have butchered many a hog and cooked many a contest. I am sure that even an experienced contest meat inspector would look at those two pieces of meat and passed them for inspection.
With all these big money contest that are up and coming, maybe it is time for the KCBS to start tagging meats as they do at the HLSR.
Porters,
Juggy
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Fair points. Can't wait to see the process when a cook has 24 thighs they plan to cook 
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You can't be a real country unless you have a beer and an airline - it helps if you have some kind of a football team, or some nuclear weapons, but at the very least you need a beer. --Frank Zappa
Keeping Valspar in BBQ, one cook at a time.
Recipient of a Huggies box!
Shut up, and cook!!!!
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