"phaeton" wrote

> Doing a "proper BBQ" (as a process, not a sauce) is certainly a
> laborious process and it has some very different results from slow
> cooking something in a crock and dousing it with some HFC-based
> sauce. I get that.

Sure. I've even done the pit pig in the back yard.

> you think? When I say "BBQ Pulled Pork", what will over 80% of this
> ng think I'm talking about?

Oven roasted 'slow and low', often with a dry rub then pulled and sauce
added (grin). It's a relatively recent shift to crockpot it wheich comes
out more like a pit roasted pork where the moisture is held in for a
steaming additional effect.