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Old 11-28-2006, 11:20 AM   #2
somebody shut me the fark up.
Jorge's Avatar
Join Date: 01-23-04
Location: DFW, San AntonioTx

Originally Posted by Plowboy
This is really a comp question, which is why I put it in Comp BBQ.

I like the idea of injecting a brisket for comp, but you can see the injection sites when slicing. The slices taste great, but look terrible. Thoughts or tips?
ARe you talking about physical marks from the needle, or stained meat?
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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