Re: Has anybody seen...


"Elaine Parrish" <esp@xxxxxxxxxx> wrote in message
news:Pine.LNX.4.33.0511160400590.12954-100000@xxxxxxxxxxxxxxxxxxxx
>
>
>
> On Wed, 16 Nov 2005, Ophelia wrote:
>
>>
>> "Elaine Parrish" <esp@xxxxxxxxxx> wrote in message
>> news:Pine.LNX.4.33.0511152345370.12954-100000@xxxxxxxxxxxxxxxxxxxx
>> >
>> >
>>
>> Wow thank you. Instructions saved. I have however been imagining
>> meat
>> in strings. Hmmm that might be an aquired taste?
>>
>>
>>
>
> Hi Ophelia,
>
> Tee hee hee. I guess "meat in strings" does sound funny. But that's
> what
> it does. Usually, we cut meat against the grain and it holds together
> in
> one piece or slice. But, with this pork, you slice a piece and hold it
> in
> your hand and it separates along the grain into ...well, ... strings.
> It
> is like stacking several layers of a cake one on top of the other.
> When
> you cut into it and remove a slice, you can see the individual layers
> and
> you can pull the
> layers apart. The layers of the pork are thick enough, that when
> cooked
> and sliced, the layers will come apart. When cooking a ***, shoulder,
> or
> roast, it is difficult to slice it and keep it in one whole slice.
> That's
> why the pork guys started calling it "pulled pork". It sounded better
> than
> "fell apart" pork. <grin>. Some bad boys take the "fell apart" pork
> and
> chop it up into a tiny dice. Boo, hiss. The Masters always "pull".

LOL

>
> With a little practice and the great BBQ'ers (sorry folks, not
> grillers)
> on this group, you could bring BBQ to your town and become rich and
> famous. Many a Southerner (Southern US), started just that way.

Well since BBQs need to be used outside I don't think it is an option.
Have you been in Scotland and seen our weather?? :(( We do have a small
gas BBQ but the weather has rarely been good enough to use. In the last
6 years we have used it twice:((


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