On Dec 31, 10:23*am, Bryan > wrote:
>
> 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
>
>
You too; sheath your claws. You read where he said the weather is
nasty in his neck of the woods. Crockpot pork will be tasty.