Lou Decruss > wrote in
:

> On Wed, 25 Feb 2009 11:57:01 -0600, "Gregory Morrow"
> > wrote:
>
>>
>>Lou Decruss wrote:
>>
>>> On Mon, 23 Feb 2009 16:25:32 GMT, hahabogus >
wrote:
>>>
>>> >phil-c > wrote in news:gntqgv$7m9$5
>>> :
>>> >
>>> >> What do you use before you smoke your pork ?
>>> >>
>>> >> 2 what wood do you smoke with ?
>>> >>
>>> >> 3 hot or cold smoke ?
>>> >>
>>> >>
>>>
>>> >If I think the meat needs it, when I check on it, I have been know
to
>>> >mopp it with a apple juice, fish sauce and hot sauce mix.
>>>
>>> Fish sauce?
>>
>>
>>Nam pla, the SE Asian version of Worcestershire sauce...
>
> I know what it is. Asians don't smoke pork.
>
> Lou
>
>
>
>

Well it was a while before they had tobacco.

I believe they BBQed it though...close enough.

And what does that have to do with what I mop on what I smoked...I never
ever said I was going traditional and sticking to a recipe is almost
impossible to me. If you don't like don't try it. Simple enough.

PS My smoker was made in China. Just goes to show ya.


Strange that I never see you post a recipe. I only see you bitchin about
somebody who does.
--

The beet goes on -Alan