Perhaps the BEST B1G Forum anywhere, here at College Football Fan Site, CFB51!!!

Cuz they can't guarantee some fleck of bone isnt in the meat.  Same reason labels talk about they may have touched nuts in the production even if there are no nuts .  Plus the gluten free disclosures.   Lawyers, we're everywhere!

Teddywedger?

Bingo

Not BBQed.

I disagree
beef ribs are superior to pork ribs

I've never had brisket as moist as some BBQed pork shoulder, chopped and shredded.  But that's just me.

Beef shoulder? Isn't that where the flat iron comes from?

I used to poo poo those things. Not so much now.

i was just notified yesterday my ecoque gen 2 will be delivered next week...

I've been wide slam open with all the crap going on at home (massive renovations continue) and work (the world just won't let me rest- nobody want's to just get along), and i've been neglecting the finer things... when that oven is on the ground here, and assembled- had it's break in burn- you can believe it's going into immediate use.  

again i'll make this offer/post this warning order:
i have multiple fresh seafood sources- fresh as in literally just out of the drink within hours, and i can ship. this region is known for their b-liners (red snapper) grouper, mahi, yellowfin tuna (all bluefin goes to Japan) shark and swordfish, flounder, shellfish of all sorts, and shrimp... Also, i have a source for northern Angus who will also ship.  As a 'for instance', i have a 18# 'prime' standing ribeye (bones in) in the freezer i think i paid $10/pound for... just finding a prime cut is almost impossible because restaurants snatch them up for both prime rib as well as top end ribeye tomahawk steaks... not just limited to fine cuts, though- he has them all... he is a small family owned butchery that caters exclusively to higher end restaurants (and me/us, soon enough). 

When everything settles elsewhere in my world enough for me to focus, there will be a webpage owned and operated by the page owners here, heavily advertised here, and with intent to support our habit here-  fresh high quality beef, pork, sausages, the best brats you've ever had, hotdogs that transcend anything i've ever had out of a grocery store, burgers, and seafood.  product availability and prices will be updated daily... the only thing i don't like about the model is seafood will come from one location, and the critters from another.  the prices will be good/great, though, and the product fantastic....

there is just something about those slow growing grain fed shaggy ass northern mid-west Angus that is far superior to others (except Kobe/Wagyu 'Japanese Black' - that stuff can't be touched).  honestly, seafood to me is seafood- so long as it's fresh i can't tell you i can discern one region for another... insofar as 'fresh' is concerned, though, there is zero contest between it and frozen or gawd help you processed.

i'm aiming to have the site up and running by the beginning of the only season that matters... this site is working well now, so attention can be shifted to these supporting sites quickly (once life settles down). 

Beef shoulder? Isn't that where the flat iron comes from?

I used to poo poo those things. Not so much now.

yes, the shoulder.  
Just imagine a top blade roast on the smoker for 5 or 6 hours.