This is essentially true in many cases, but not all.
I have done a lot of work with top tea brands in US.
You get what you pay for.
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It’s the same for US Export meat. It’s super mediocre. It’s downright embarrassing too because I know how good it can be in the US.
It’s like we took all the really borderline stuff and stamped it for export.
Australia and New Zealand are where it’s at for good but relatively inexpensive meat in APAC. Their export stuff is great.
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Just pulled the bad boy from the smoker, wrapped in foil and put him to bed wrapped in his blanket in the esky for a couple of hours, fingers crossed he will be yummy:slightly_smiling_face:
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That is some good looking butt!
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Just went through this whole thread again. I’m still amazed at all the delicious BBQ posted here. I think Brian @TNKA36 must be a straight up pit master.
Heading to North Carolina tomorrow where I am finally going to get some Whole Pig BBQ. I’ve wanted some for years but it’s pretty hard to find around here.
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Here ar
e a couple of pics from recent cook ups.
1 cook up had 2 x briskets, 2 x pork butts, second cook up was 1 x brisket, 2 x pork collars,
All tasted sensational
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You have the whole rugby team coming over, Brian?? 
That all looks so yummy!
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