spookwife Posted September 11, 2013 #26 Share Posted September 11, 2013 I trimmed the fat off and put the beef in a salad. I can't believe that it wasn't trimmed. Even at honky tonk roadside BBQ stands, the fat is trimmed off the brisket. I thought the salad in the Park Cafe was much better. the whole point of the sandwich is that it not be trimmed. Link to comment Share on other sites More sharing options...
ryano Posted September 11, 2013 #27 Share Posted September 11, 2013 I wish RCI would do away with the HSC that is boneless. It is dry and sometimes very overcooked. I'm not much of a dark meat person but I used to love it when I'd get on the 1st day and the WJ would have the little bone-in chicken thighs. They were moist and the crust was awesome. RCI hear my prayers. My understanding is that HSC use to actually be a "real" piece of chicken. Not the processed chicken patty it is today. Its made by Tyson. Reminds me somewhat of their anytizers. Link to comment Share on other sites More sharing options...
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