During your life

[Skiz]

I suppose you call it something different?

Pulled pork is how BBQ joints here refer to that cut of meat. It isn't quite shredded but it isn't a solid piece either. It's pulled or picked off in pieces. It's not hard to make a delicious batch because the pork is so marbled that the fat keeps it from drying out when it's smoking. If you cook it about 10 hours, most of that fat will cook out though, and leave a fairly lean, tender, moist, delicious hunk of meat.

http://hubpages.com/hub/Low_and_slow...ue_this_summer

[Skiz]

But would you eat a cow's arse, that would just be disgusting.

Do you eat ham? That's basically a pigs arse. It may not have the * but it's pretty close.

[Mr JP Fugley]

I've seen it done on a cooking channel.

They barbecued a whole pig, then extracted the meat, shredded it all up and then put it back on the whole skin. Added sugar if memory serves.

Or is that something else.

[Mr JP Fugley]

But would you eat a cow's arse, that would just be disgusting.

Do you eat ham? That's basically a pigs arse. It may not have the * but it's pretty close.

I eat rump steak ffs skizo.

[Skiz]

That's what a lot of burgers are. Ground round.

Never heard of rump steak though. At least not by that terminology.

[Skiz]

Is that like shank or flank steak?

[Mr JP Fugley]

[Mr JP Fugley]

[Mr JP Fugley]

[Mr JP Fugley]

They're all cunting different.