Dee.Dee wrote:
> "notbob" > wrote in message
> ...
>> Dee.Dee wrote:
>>> Any suggestions as to what to do now?
>>
>>
>> Yikes, that's a pretty pricey chunk 'o meat to just bake away. But,
>> all is not lost. You could make Middle Tennessee-style BBQ. This is
>> basically pulling the meat apart and mixing it with plenty of your
>> favorite BBQ sauce. Let simmer a couple hours and serve between a
>> hamburger bun, sloppy joe style. This is not considered real BBQ by
>> hard core Q-freaks, but screw 'em. It was a BBQ staple around
>> Murfreesboro TN and served in every restuarant for a 50 mile radius
>> for 30+ years. It's still one of my favorite styles of BBQ when I
>> can find it. Better still, make your own. Just use the BBQ sauce
>> you prefer. nb
>
>
> Thanks, Bob. I just put 13 oz. each in two packages to freeze. When
> they get thawed, they will thaw in a BBQ sauce.
>
> I don't know what real BBQ is anyway,

http://www.eaglequest.com/~bbq/faq2/toc.html

> so doesn't matter to me either.

It would, if you have ever tasted real bbq. But there's nothing wrong with
pork cooked by other techniques, as long as folks don't pretend it's BBQ
(which no one has in this thread). BBQ ain't the sauce, it's the way the
meat is cooked. Heck, many real good bbq joints don't put an ounce of sauce
on the meat they serve; the meat is so tender, moist and flavorful coming
out of the pit that sauce isn't needed. They just don't need to hide the
taste of meat. :-o

--
Dave
www.davebbq.com