I just loved the term, "cultured meat" doesn't that sound yummy? I wonder how long you'd have to foil that to get it tender?
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Bruce
Treasurer, Great Lakes BBQAssociation
www.glbbqa.com
Rubbed, Smoked, and Sauced Competition BBQ Team-
22 1/2" WSM, 2 18 1/2" WSM's, 22 1/2" Weber Kettle
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