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In Reply to: Re: Good read on brisket posted by cowboyupbbq on July 16, 2014 at 22:10:48:
Hope all is good.
Think the local wood bit is 'cause he (and others) don't think the type of wood's impact on the finished product is as important as the whole "buy locally" concept meant to decrease the amount of shipping costs and fuel needed to transport.
As to the "serves brisket on spinach oil with micro greens" that's most likely 'cause he ran out of tofu to the meat on.
B Well My Friend,
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