Steve Wertz wrote:
>
> On Wed, 2 May 2007 19:55:22 -0400, cybercat wrote:
>
> > "Dave Bugg" > wrote in message
> > ...
> >> Peter A wrote:
> >>>>> Note where I said, "You can't rely on time alone". Yes, you do
> >>>>> have to cook it slow for BBQ, but you can cook it at 350-375,
> >>>>> and it will still be pullable when it reaches 190.. But in no way
> >>>>> can you say "cook a pork butt [for pulled pork] for 7 hours and
> >>>>> it'll be done.", which simply is not true.
> >>>>
> >>>
> >>> Then why have I done it by time, not temperature, dozens of times and
> >>> it is always great? And why do you never, and I mean NEVER, see a
> >>> thermometer used in the various well-known BBQ joints around here? The
> >>> pit bosses would laugh you into the next county if you suggested a
> >>> thermometer.
> >>>
> >>> People have been cooking BBQ and other meats by the time/temperature
> >>> method for centuries, I suppose they were all wrong too.
> >>>
> >>> Your method may work fine, but so does mine. For you to say it doesn't
> >>> just reveals your ignorance.
> >>
> >> --
> >> "So long, so long, and thanks for all the fish!"
> >> Dave
> >> www.davebbq.com
> >>
> >
> > Haven't mastered our newsreader yet, have we?
>
> I looks like Dave is throwing him the wolves at
> alt.food.barbecue: Where the *real* pros and people who actually
> want to learn the secrets to good BBQ hang out.
>
> -sw

I'm afraid I haven't seen much bbq content on a.f.b in a couple years...
Used to be good when I first looked at it mid '04, but not any more.