mikehende wrote:
> How do you pros do the basting? Thanks
I don't. I always want the meat to be the flavor presented. But their is
no right or wrong way to baste, or not baste --- so do what works well for
you. Grilling, like bbq, should have the distinctive variation of the grill
or pit master's touch.
Except pulled-pork sammiches. They should always be eaten with slaw on top.
;-)
--
Dave
www.davebbq.com