"Steve Wertz" > wrote in message

> From todays episode of Calling All Cooks:
>
> First, the whole shoulder is wrapped in foil and cooked in the
> oven at 325 for 8 hours - 'because the fire is just too hard to
> attend'
>
> Then it's pulled into largish chunks and set on a Kinsgford
> briquette fire (no wood chips) to 'smoke' for 30 minutes,
> dumping on sauce the the last 10 minutes.
>
> What was really sad is the guy had a perfectly good 40cubic foot
> brick smoker/grill in his back yard. And he only used it for 30
> minutes, and with only briquettes - no wood whatsoever.
>
> Episode details:
> http://www.foodtv.com/food/show_ca/e..._20089,00.html
>
> Even Worse: The guy is a food writer for the Durham Herald.
>
> -sw

He may actually be a resident of Cary, NC; Containment Area for Relocated
Yankees.

JD