In Missouri we call smoked meat Bar-B-Que, which is pork, beef, or
lamb smoked in Hickory, Apple, Cherry and or Maple wood. I prefer
pork shoulder or ribs myself with Kansas City or Memphis style
sauce. St. Louis sauce is little better than ketchup.
LO-FI SAINT LOUIS
--- In firstname.lastname@example.org, "Casey McKinnon"
<[EMAIL PROTECTED]> wrote:
> [Smoked meat specialist Casey McKinnon enters]
> Smoked meat is made from the brisket (neck) of the cow, and is
> to perfection. Montreal's most famous smoked meat place
> is actually the main supplier of delis in New York... so by sending
> Brett to Vloggercon you know you'll be getting only the freshest
> smoked meat in the world.
> Casey McKinnon
> Fine Smoked Meat Connoiseur (and former vegetarian who couldn't
> smoked meat THAT much!)
> --- In email@example.com, "Brett Gaylor" <brettgaylor@>
> > >
> > > Er, just a question. What is the meat that is gonna get smoked?
> > > Domestic animals or is it something from "Mutual of Omaha's
> > Im pretty sure smoked meat is beef. Its sort of like New York
> > only better. (more fighting words).
> > -------
> > Brett Gaylor
> > http://www.etherworks.ca
> > http://www.homelessnation.org
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