I don't ask where they get the beef from. ;-) I worked at a few pie slinging places when I was a kid and at one we cooked and sliced our own Italian beef. We also made a mean slab of ribs. None of that ,cook for 23 hours shit. rubbed, par boiled/steamed in the broth until tender, directly to the fridge saran wrapped.
When ordered, pull out the cold dead baby pig slab, dip it in the BBQ sauce bowl and toss it on the grill until it comes back to life. (Sauce starts to blacken up just a bit).
The meat will fall off the bone.
The owner used to slow cook sides of beef overnight in the pizza oven that we sliced. I prefer that the restaurants do all that trouble for me these days but I can and will channel my roots if necessary!
Until then I say "go jump in the river!", oops damn' libruls, cleaned it up. Now if we can just get Alabama to accept free Asian Carpsteaks in their public schools it would be a breakthrough.
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