And if it is hickory, good old central Kentucky hickory, it will warm you a third time when you dig into those ribs or that brisket. Just don't bite your own fingers.
As much as we carp about those government folks, it is awfully nice to be able to pick up some USDA inspected meat. No worries about it being horse or some other mysterious meat when you see that stamp. There may be questions about what the folks at IKEA are serving and who knows what is really in all those tenders, nuggets, or bites sold at the fast food joints. If you are reading this, you probably cook low and slow and that means you start with fresh meat that you select. Sir Loin is good but so is Ha Rump.
Chef Paul says:
It is always fun to cook something that is fun to cook.