rookiedad
is Blowin Smoke!
thanks for the posts on my previous questions. they were very helpful. today i have a few questions about the meat.
where do you get meat for competition? is it just regular stuff like smithfield or fresh from a butcher or do you use stuff from places like www.heritagefoodsusa.com and www.greatwestcattle.com
can you use dry aged brisket? would it be any better than not?
what kind of ribs do you use?
are chicken thighs the part to use or are other parts acceptable?
thanks,
phil
where do you get meat for competition? is it just regular stuff like smithfield or fresh from a butcher or do you use stuff from places like www.heritagefoodsusa.com and www.greatwestcattle.com
can you use dry aged brisket? would it be any better than not?
what kind of ribs do you use?
are chicken thighs the part to use or are other parts acceptable?
thanks,
phil