I like pork ribs
But I do them in a big ole' pot of saurkraut. Sometimes I put a
Kassler or two in there, along with pig tails. |
I like pork ribs
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.) |
I like pork ribs
On Jan 17, 9:14*pm, Sqwertz > wrote:
> On Wed, 18 Jan 2012 01:27:37 GMT, wrote: > > 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? > > This is our long-time troll and heroin user, Willains Walker from the > Kitcher Public Library in Ontario. > > -sw That's Willians Walker to you. |
I like pork ribs
Sqwertz > wrote:
> On Tue, 17 Jan 2012 13:52:52 -0800 (PST), 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. > > What a waste of pork ribs. Use butt, picnic, or country [style] rib > for pork and kraut. Baby backs or pork spares get to messay, all > falling off the bones (long slow cooking so the potatoes and meat get > slightly sour) > > -sw Well, I used spares last batch. Could have used country, but maybe the bones add something. You can also use chops..... Greg |
I like pork ribs
> -sw
>That's Willians Walker to you. willie ******?? is that you?? |
I like pork ribs
Sqwertz > wrote:
> On Wed, 18 Jan 2012 19:50:22 +0000 (UTC), gregz wrote: > >> Sqwertz > wrote: >>> On Tue, 17 Jan 2012 13:52:52 -0800 (PST), 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. >>> >>> What a waste of pork ribs. Use butt, picnic, or country [style] rib >>> for pork and kraut. Baby backs or pork spares get to messay, all >>> falling off the bones (long slow cooking so the potatoes and meat get >>> slightly sour) >>> >>> -sw >> >> Well, I used spares last batch. Could have used country, but maybe the >> bones add something. You can also use chops..... > > I'm making it now. > > This is pork and sauerkraut: > http://www.flickr.com/photos/7275891...3653/lightbox/ > > -sw (formerly known as Sour Kraut @ AOL) I'm going to have to take some frozen batch out of freezer now! Greg |
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