BBQCentralShow Henrik CandySueQ Huskee Wow, I can't believe that was 50 minutes. Seemed like two. A great way to spend my 5am Sunday morning. Nice work Greg!
I'm am happy to hear the book is doing well Henrik. Henrik, you sound exactly as you write and exactly like I thought you would. Clear with great English pronunciation, that's gotta be hard.
I could listen to Candy Sue talk all day. Huskee, not so much HAHA!! Lol!! Wow, two hours a day and 12 for the newsletter. That's a lot of time. Thank you for that sir!
!!!!!!!Awesome job everyone!!!!
Lastley Greg here is what Flap meat is. Henrik sure knows his cuts. SoCal people eat it all the time in "Carne Asada" tacos. It's the standard. I have even ground it for amazing tasting burgers. This is not "Sirloin tip" but often replaced by it as a less expensive cut of meat for sales. Flap costs more. You can tell the difference by looking at the grain and texture of the raw product. Just like you can tell skirt from flank.
I'm am happy to hear the book is doing well Henrik. Henrik, you sound exactly as you write and exactly like I thought you would. Clear with great English pronunciation, that's gotta be hard.
I could listen to Candy Sue talk all day. Huskee, not so much HAHA!! Lol!! Wow, two hours a day and 12 for the newsletter. That's a lot of time. Thank you for that sir!
!!!!!!!Awesome job everyone!!!!
Lastley Greg here is what Flap meat is. Henrik sure knows his cuts. SoCal people eat it all the time in "Carne Asada" tacos. It's the standard. I have even ground it for amazing tasting burgers. This is not "Sirloin tip" but often replaced by it as a less expensive cut of meat for sales. Flap costs more. You can tell the difference by looking at the grain and texture of the raw product. Just like you can tell skirt from flank.
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