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In Reply to: Re: KCBS pork rule posted by CaroTex on February 18, 2013 at 22:05:12:
Ya know, I'm just a young comp cook, but it appears that a Pit Master might use some acquired "skill" to accomplish a fine cook without having to change the pork rule.
If the BODs wanted to get the two big meats closer to the same, maybe they should have changed the parting of brisket, that would have taken a little more "skill" to cook?
Instead of making a inexperience cook "learn", it seems they are just trying to dumb down the cooking process....or is it just me?
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