mmmmmmmmmm On Thu, Nov 20, 2014 at 3:08 PM, Ron Mc <bulldog...@gmail.com> wrote:
> Between Lockhart, Luling and Llano, we have the 5 best BBQ stop on the > planet, so I don't have to go very far. > Here's a little of my own, venison flanks and backstrap > > <http://img.photobucket.com/albums/v728/bulldog1935/decoy/bambi.jpg> > > <http://img.photobucket.com/albums/v728/bulldog1935/decoy/abite.jpg> > > yes, anything after two days on the smoker is wonderful, goat, javelina, > and it's next to impossible to beat a good sirloin roast off the smoker. > > > On Thursday, November 20, 2014 3:29:07 PM UTC-6, Steve Palincsar wrote: >> >> On 11/20/2014 04:18 PM, Tim Gavin wrote: >> >> >> But then, smoked BBQ is traditionally a method to prepare *sub-standard* >> cuts of meat and keep them moist. >> >> >> Are you talking about USDA quality and yield grades below "Standard", >> i.e., Commercial grade and Utility, Cutter and Canner grade? >> http://www.meatgrades.com/ >> >> >> -- > You received this message because you are subscribed to the Google Groups > "RBW Owners Bunch" group. > To unsubscribe from this group and stop receiving emails from it, send an > email to rbw-owners-bunch+unsubscr...@googlegroups.com. > To post to this group, send email to rbw-owners-bunch@googlegroups.com. > Visit this group at http://groups.google.com/group/rbw-owners-bunch. > For more options, visit https://groups.google.com/d/optout. > -- "I want the kind of six pack you can't drink." -- Micah -- You received this message because you are subscribed to the Google Groups "RBW Owners Bunch" group. To unsubscribe from this group and stop receiving emails from it, send an email to rbw-owners-bunch+unsubscr...@googlegroups.com. To post to this group, send email to rbw-owners-bunch@googlegroups.com. Visit this group at http://groups.google.com/group/rbw-owners-bunch. For more options, visit https://groups.google.com/d/optout.
