On Mar 14, 6:10 pm, "Nunya Bidnits" wrote:
"Dana" wrote in message

...

My son's high school wrestling team had a potluck dinner this week. I
figured "great! an excuse to fire
up the WSM/DigiQ"; I got a cryopack of two boneless shoulders at
Costco (I wish they'd leave the bone in,
but the price/availability can't be beat).

How come you want the bone in if its just as cheap with it already taken
out? I often cut out the bone before I cook, I get more surface to season,
and can roll it, or lay it out flat, depending on how I want to finish it,
and how long I have to do it, and either way get a very consistent control
over heat penetration. I haven't found an appreciable taste difference, as
long as a reasonable thickness of the fat cap stays in place on the meat.

Perhaps it's more like superstition, but I've always thought meat
cooked
bone-in just tastes a little better, though I can't describe it. Yes,
the fat
cap is crucial.

There was at least one other pan of pork (Hawaiian style kalua pua'a from a
local Hawaiian
joint), and I wondered if I'd be taking left-overs home.

Where do you live, I am wondering if its the Hawaiian restaurant that was
featured on FN recently. He was showing off how he does his pulled pork
Hawaiian style.

Solano County, just west of Napa. The kalua pua'a was from L&L
Hawaiian
Barbecue, a chain of Hawaiian joints that are good and consistent.

no one, not a person, opened that bottle of KC Masterpiece.

Merciful, that. Nasty stuff IMO that wouldn't compliment the flavor of a
good pulled pork. Congrats on impressing the crowd and going home empty
handed! (But I bet I got a sauce you can mix into a pull *very* sparingly
that you might actually like!)

I've found that KC Masterpiece seems to be pretty much what people are
looking for when they think they want "BBQ sauce" and tend to get
confused
if you offer them something more sophisticated :-)

You have a pointer to recipe for that sauce?

Thanks -
Dana