Barbecue (alt.food.barbecue) Discuss barbecue and grilling--southern style "low and slow" smoking of ribs, shoulders and briskets, as well as direct heat grilling of everything from burgers to salmon to vegetables.

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Old 17-01-2012, 09:52 PM posted to alt.food.barbecue
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Default 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.

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Old 18-01-2012, 01:27 AM posted to alt.food.barbecue
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Default 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.)
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Old 18-01-2012, 01:10 PM posted to alt.food.barbecue
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Default 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.
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Old 18-01-2012, 07:50 PM posted to alt.food.barbecue
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Default 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
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Old 19-01-2012, 12:29 AM posted to alt.food.barbecue
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Default I like pork ribs

-sw

That's Willians Walker to you.


willie ******?? is that you??




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Old 20-01-2012, 01:08 AM posted to alt.food.barbecue
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Default 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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