Wayne Boatwright wrote:
> On Mon 22 Jun 2009 08:57:51p, Christine Dabney told us...
>
>> On Tue, 23 Jun 2009 03:32:50 GMT, Wayne Boatwright
>> > wrote:
>>> While that's all certainly true, Christine, this process is meant to
>>> add/enhance flavor, which it definitely does. In most cases, true fresh
>>> bratwurst is basically unseasoned ground pork in a casing.
>> Oh, I understand..
>> But Blake mentioned precooking for another reason, and I responded to
>> that...
>>
>> Christine
>
> Oh, I knew you understood. I was only trying to reinforce one of my
> earlier replies. Some people here never seem to understand the merits of
> simmering/braising meats in flavored liquids. :-)
>
> I would certainly never "boil" ribs that I intended to barbecue or grill,
> but the same ribs are definitely delicious when braised with sauerkraut.
>
> I guess the point being that there's *never* just one way to do something.
>

Wayne - I'm good with that, as long as the word "BBQ" is never used on
the same topic :-)

Bob