bryan Posted July 2, 2015 Report Posted July 2, 2015 What say you? https://sevenfiresbbq.wordpress.com/tag/meat-chart/ Download pdf for better pic's Quote
tony b Posted July 2, 2015 Report Posted July 2, 2015 Kewl, but I don't break down sub-primals very often! Quote
bryan Posted July 2, 2015 Author Report Posted July 2, 2015 Its never to late if it leads to a better product. Quote
DaveyR Posted July 2, 2015 Report 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
bryan Posted July 2, 2015 Author Report 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
bryan Posted July 2, 2015 Author Report Posted July 2, 2015 Thanks, Bryan, I can use that:) Great, was begining to think I was the only one. Quote
CeramicChef Posted July 18, 2015 Report 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
bryan Posted July 18, 2015 Author Report Posted July 18, 2015 Happy to contribute to your already outstanding skills. 1 Quote
