interested to see how it went with the meat loaf and ls, Lee
"Omelet" > wrote in message
news
> In article >,
> "Dave Bugg" > wrote:
>
>> >> ???. 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
>
> It's okay. :-) I've not actually tried the recipe... I just saved the
> post from when she was still with us as it sounded interesting.
>
> I don't use liquid smoke with any great frequency, but I know that dad
> enjoyed it last time I used a bit on chicken cooked in the roaster.
>
> I'm considering it for the meatloaf I plan to make later tonight.
> --
> Peace! Om
>
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