Re: Has anybody seen...




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".

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.

Elaine, too

.