Edwin Pawlowski wrote:


> I have to respectfully disagree. It is all in the method used.
>
> What happens when you exercise? Your pores open up and you sweat,
> losing moisture to the surrounding air.

What does this have to do with dead meat, Ed?

> If you add enough moisture
> to the cooking pit, it is possible under the right circumstances for
> the water to penetrate. The trick is getting the pores to open.

Even if you could make dead meat sweat, it ain't about putting moisture into
sweat glands. It is about moisture contained at the intracelluar level.

> What you have to do is wiggle the meat, same is it would be moving
> while exercising. Not easy to do with a roast, but fairly simple
> with poultry.

Again, just plain silly.

> Best results are found using the 10/5 method. Every ten minutes, you
> open the cooker and wiggle the wings and legs vigorously for five
> minutes. this gets the bird moving, thus opening the pores to absorb
> moisture. Be sure to keep a good size pan of water near the fire so
> it will evaporate.

LOL.... Now I get it, this is a joke. You had me going, man.

--
Dave
Dave's Pit-Smoked Bar-B-Que
http://davebbq.com/