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Competition BBQ *On Topic Only* Discussion regarding all aspects of Competition BBQ. Experiences competing or visiting, questions, getting started, Equipment, announcements of events, Results, Reviews, Planning, etc. Questions here will be responded to with competition BBQ in mind.


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Unread 02-29-2012, 04:43 PM   #1
manbearpig
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Default Pork slice question

I've been seeing alot of large pork slices on the BBQ Critic website. Are these guys that are having trouble isolating the MM or is this a trend I'm not aware of. They look tasty and I would love to give it a try , but I'm just not familiar with this . Help
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Unread 02-29-2012, 10:20 PM   #2
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Not sure.............
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Unread 03-01-2012, 07:04 AM   #3
Lake Dogs
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The trend towards presenting MM slices is growning. Before BBQ Pitmasters season 1 and Myron talking about "the Money Muscle" it was rare that we saw it come across on a pork entry around here anyway. Now, probably 70-80% have it. It's not a requirement by any means, but does help break up the mundane nature of just a pile of pulled pork. However, I have seen a lot more just sliced chunks too. These, IMHO, haven't fared nearly as well.
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Unread 03-02-2012, 10:36 AM   #4
CivilWarBBQ
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Sliced pork is big in the midwest. Not so much here in the South.
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