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Unread 03-15-2013, 11:22 PM   #18
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Originally Posted by Q-Dat View Post
I mix it ALL back in. I do strain it to make sure there are no globs of anything or bone fragments but I mix it up fat and all.

While too much of anything can be bad for you, fat and red meat have been WAAAAY over villified for a long time. You could put Blues Hog original on it, and the sugar in the sauce would be more harmful than the fat from the pork.
Yeah I don't worry too much about fat or calories. If I'm eating barbecue I want it to be all that it can be since it is never, ever, ever going to be a "health" food. Not saying it's bad for you, but you ain't gonna lose weight gorging on pork.

I just wanted to make sure I wasn't messing up my Q with all that grease. Never done it another way since I got my little Mini WSM built about a year ago.
Weber Spirit E-310, Weber Performer, Weber Smokey Joe, Mini-WSM, ECB Electric.
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