Hi All, If you'd like to ask a real live butcher your meat question, please fill out the form. If you need a recipe or ??? we'll try and help out. Include your email address if you'd like a personal email reply. Questions will be posted and answered below and may be included in our Meat-Zine. Also include your website address if desired- I'm sure others would like you know who you are and get to know you too. Anonymous questions are welcome too!

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Steve & Kathy ask-why are spareribs called spare ribs? John said this is probably because they don't have very much meat on them-they're spare or "sparse" when it come to how much meat you get compared to bone.

Erik from Homemade-Soup-Recipes.com writes: Do you have any instructions or equipment designs for smoking? I have an old fridge that one day I hope to convert into a hot smoker. We really haven't tried smoking any meat before. We did receive some smoked sausages from some neighbors and I"ll call and see if they built or bought their smoker. Countryside magazine always had great articles on how to build stuff like that so I'll ck out our back editions and also I checked out a book from the library and I'll report back if it's worth checking out.

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