jacob Quintessential Chatty Farker Joined Dec 30, 2006 Location Dalton... Name or Nickame Bobby Jun 21, 2008 #1 I really need a visual aid on doing this, right down to cutting the point off. Any one know of a link to a video or something?:roll:
I really need a visual aid on doing this, right down to cutting the point off. Any one know of a link to a video or something?:roll:
BBQ Grail somebody shut me the fark up. Joined Aug 11, 2003 Location Rocklin, CA Jun 21, 2008 #2 http://www.thesurvivalgourmet.com/?p=162
jacob Quintessential Chatty Farker Joined Dec 30, 2006 Location Dalton... Name or Nickame Bobby Jun 21, 2008 #3 Thanks Larry, found out exactly what I wanted to know.
River City Smokehouse is Blowin Smoke! Joined Sep 25, 2005 Location Jefferso... Jun 21, 2008 #4 Here is another pictorial. How to Trim a Brisket
Ron_L Administrator Staff member Joined Dec 9, 2004 Location Wanderin... Name or Nickame Captain Ron Jun 21, 2008 #5 I usually like a little off the top and around the ears. :-D Mista's video is top notch...
BBQ Grail somebody shut me the fark up. Joined Aug 11, 2003 Location Rocklin, CA Jun 21, 2008 #6 Ron_L said: I usually like a little off the top and around the ears. :-D Mista's video is top notch... Click to expand... Especially if they are pigs ears...
Ron_L said: I usually like a little off the top and around the ears. :-D Mista's video is top notch... Click to expand... Especially if they are pigs ears...
MostlySmoke Knows what a fatty is. Joined May 25, 2008 Location New Orleans Jun 21, 2008 #7 On Iron Chefs today the Iron Chef cooked pigs ears!
jacob Quintessential Chatty Farker Joined Dec 30, 2006 Location Dalton... Name or Nickame Bobby Jun 22, 2008 #8 I really liked the pictorial so I attempted my first point flat separation. Went ok for a first time but mistakes were made. All are seasoned and in the Klose along with three racks of spares. But thats another story.
I really liked the pictorial so I attempted my first point flat separation. Went ok for a first time but mistakes were made. All are seasoned and in the Klose along with three racks of spares. But thats another story.