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Old 02-03-2010, 08:16 PM   #61
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Yikes,

I have seen this in a few places in the South. If they set the blades right, they can get a chunkier product.
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Old 02-03-2010, 10:05 PM   #62
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I have had some pretty fine pork bbq, and I prefer a more substantial texture myself. My FIL's church buys pork bbq from some place in NC, and they grind it (I guess) pretty fine. I wouldn't call it mush though. I can still tell it's pork bbq.
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