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"kilikini" > wrote:
> "Dave Bugg" > wrote in message
> > 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, next time I visit, I'm going to have to try a pulled pork sammie
> with slaw on top. Never had it before - but I've never had a pulled pork
> sammie before either. I usually pick it off the carcass standing up in
> my kitchen and later serve the leftovers up with plain cabbage.
>

A short step away from cabbage is heavenly slaw. Bob in SoCal, Eddie,
Fosco, Frohe, Jack Curry and kili (!), have all posted slaw recipes here or
on a.b.f.

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