On Dec 30, 12:54*pm, ImStillMags > wrote:
> On Dec 30, 10:23*am, ItsJoanNotJoann >
> wrote:
>
> > On Dec 30, 11:58*am, ImStillMags > wrote:
>
> > > Put down a fat layer of onion on the bottom of the pot. * Rubbed the
> > > pork with pepper and garlic and put it on the onions. * Added about 2
> > > T of liquid smoke drizzled over the roast. * I'm going to leave it on
> > > high for about 2 hours and then turn it down to low for another 8
> > > hours.
>
> > > Pulled pork coming tonight !
>
> > It will be tender and delicious but I'm assuming you don't have a
> > kettle grill such as a Weber? *Or is the weather too nasty where you
> > are to be outside smoking a pork butt?
>
> yeah....way to nasty right now to bother firing up a bbq.... * the
> liquid smoke....just a bit....will give the same effect

Sure, just like opening up a can of Chef Boyardee spaghetti and
meatballs "will give the same effect" as making it from scratch. It
amazes me that someone who used to get paid to cook could make such a
stupid statement.

--Bryan