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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 03-18-2013, 11:39 AM   #16
jeffjenkins1
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If I remember correctly, I think that is the third most tender muscle in a steer. Looks great!

Jeff
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Unread 03-18-2013, 11:48 AM   #17
Wampus
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I got only two words for you.....



DAYUM!!
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Unread 03-18-2013, 05:17 PM   #18
Fatback Joe
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Thanks all.

It was nice to find something that worked out so well and was less than $3/lb.
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Unread 03-18-2013, 05:26 PM   #19
funugy
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That looks good. I haven't seen Mock in a roast yet. I always see it cut up into steaks.
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