On Sun, 14 Aug 2005 21:00:08 -0700, "Dave Bugg" >
wrote:

>Edwin Pawlowski wrote:
>
>
>> I have to respectfully disagree. It is all in the method used.
>>
>> What happens when you exercise? Your pores open up and you sweat,
>> losing moisture to the surrounding air.
>
>What does this have to do with dead meat, Ed?
>
>> If you add enough moisture
>> to the cooking pit, it is possible under the right circumstances for
>> the water to penetrate. The trick is getting the pores to open.
>
>Even if you could make dead meat sweat, it ain't about putting moisture into
>sweat glands. It is about moisture contained at the intracelluar level.
>
>> What you have to do is wiggle the meat, same is it would be moving
>> while exercising. Not easy to do with a roast, but fairly simple
>> with poultry.
>
>Again, just plain silly.
>
>> Best results are found using the 10/5 method. Every ten minutes, you
>> open the cooker and wiggle the wings and legs vigorously for five
>> minutes. this gets the bird moving, thus opening the pores to absorb
>> moisture. Be sure to keep a good size pan of water near the fire so
>> it will evaporate.
>
>LOL.... Now I get it, this is a joke. You had me going, man.

Just can't fool you,eh, ED . . . .

Harry