bryan Posted July 2, 2015 Report Share Posted July 2, 2015 What say you? https://sevenfiresbbq.wordpress.com/tag/meat-chart/ Download pdf for better pic's Quote Link to comment Share on other sites More sharing options...
tony b Posted July 2, 2015 Report Share Posted July 2, 2015 Kewl, but I don't break down sub-primals very often! Quote Link to comment Share on other sites More sharing options...
bryan Posted July 2, 2015 Author Report Share Posted July 2, 2015 Its never to late if it leads to a better product. Quote Link to comment Share on other sites More sharing options...
DaveyR Posted July 2, 2015 Report Share Posted July 2, 2015 Byan just what i needed is to watch a bbq blog sigh.... i do like the look of the Kangaroo marinade Quote Link to comment Share on other sites More sharing options...
bryan Posted July 2, 2015 Author Report Share Posted July 2, 2015 DaveyR - I liked that sauce to. Copied down to try out later. Let me know if you try it. Gather a little bit here a little bit there merge the thoughts and steer for rocking results. Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted July 2, 2015 Report Share Posted July 2, 2015 Thanks, Bryan, I can use that:) Quote Link to comment Share on other sites More sharing options...
bryan Posted July 2, 2015 Author Report Share Posted July 2, 2015 Thanks, Bryan, I can use that:) Great, was begining to think I was the only one. Quote Link to comment Share on other sites More sharing options...
CeramicChef Posted July 18, 2015 Report Share Posted July 18, 2015 Bryan - great chart. For my gable, I always leave the tips attached but I trim off the bottom skirt. I use the skirt for the Chef's prerogative and a real appiteaser for my quests. Thanks for the pointer. Quote Link to comment Share on other sites More sharing options...
bryan Posted July 18, 2015 Author Report Share Posted July 18, 2015 Happy to contribute to your already outstanding skills. 1 Quote Link to comment Share on other sites More sharing options...
