View Single Post
Old 03-04-2009, 09:28 AM   #13
TysDad
Full Fledged Farker
 
Join Date: 05-24-08
Location: Walnut,CA
Default

Quote:
Originally Posted by Bigmista View Post
On my pulled pork, I sprinkle on some extra rub, some apple cider vinegar and a small amount of sauce and mix well. If you didn't know I put on, you wouldn't be able to tell it's there. Helps it stay moist.
So that's part of the reason it's so freakin' good. And no, I didn't know it -- just thought I got bits pulled from the bottom of the tray that were super moist. After two bites, I smothered it in your sauce anyway...Most Excellent!


.
__________________
[FONT=Garamond][SIZE=3]Paul [/SIZE][/FONT]- - - Certified [B]MOINK[/B] Baller

[FONT=Times New Roman]Stainless Pool Filter Drum, BarBChef offset, charcoal GOSM, a gasser and a weed burner.[/FONT]

[FONT=Times New Roman]Henckels Twin Cuisine knives, CDN ProAccurate fast thermometer, Maverick Dual Probe Wireless thermometer, and lots more cooking tools.[/FONT]

"We keep you alive to serve this ship. Row well, and live."
TysDad is offline   Reply With Quote