On 17-Jan-2012, Library > wrote:

> But I do them in a big ole' pot of saurkraut. Sometimes I put a
> Kassler or two in there, along with pig tails.

Notwithstanding that I like pork similar to what you describe, what
does this have to do with barbecue. or cooking outdoors over a
fire. This is after all a barbecue group dedicated to cooking
outdoors. It's obvious from your byline that you don't wish to be
identified, so what is your point?

--
Brick(Who is in the phone book if anybody cares.)