Omelet wrote:
> In article >,
> "Dave Bugg" > wrote:
>
>> Eddie wrote:
>>> On Fri, 30 Jul 2010 21:01:41 -0700, "Nonnymus" >
>>> wrote:
>>>
>>>> This is not a Liquid Smoke troll.
>>>>
>>>> Nonny
>>> I always use just a tiny bit of LS when I do kalua pig.
>>
>> ???. Kalua is basically a method of steaming pork where no wood is
>> involved (which means there is no smoke exposure to the meat) except
>> when heating the rocks which are then placed at the bottom of the
>> imu.
>
> RIP Kili:

With all respect to my friend Kili, I have never tasted smoke flavor on
real, genuine kalua pork. It is never exposed to wood smoke. So what Kili
and some others may describe as 'kalua' is more akin to faux-bbq, since
bbq'd pork often has smoke exposure. Real kalua, to me, has always tasted as
bland as the poi (library paste) which is usually on the table as a side
dish. Just sayin'
--
Dave Bugg
"For it's 'guns this' and 'guns that', and 'chuck 'em out, the brutes',
But they're the 'Savior of our loved ones' when the thugs begin to
loot." - Rudyard Kipling