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Old 01-26-2005, 10:02 AM   #141
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i agree 'bug. pulled pork is bbq'd pork, just manually pulled (by hand or fork) from the bone into shreds and strings. often the shreds are mixed with more bbq sauce.

erik also described sliced bbq pork, another way of serving pork..

should we get in to the wet or dry, east or west, vinegar/tomato/mustard debates about bbq?
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Old 01-26-2005, 11:36 AM   #142
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Quote:
Originally Posted by buckytom
should we get in to the wet or dry, east or west, vinegar/tomato/mustard debates about bbq?
oh, jeez, let's not! they're all good.
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Old 01-26-2005, 11:52 AM   #143
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:D

i agree, i f you're 'cuein' it, i'm eatin it.
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Old 01-26-2005, 12:46 PM   #144
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I'm having a Jr. bacon cheeseburger & chili, chips, & cheese from Wendy's
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Old 01-26-2005, 01:04 PM   #145
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i think i'm having sweet wheat toast with Roka Blue cheese spread and sliced Sicilian olives. maybe i'll just use the sliced green olives that come in a jar? for a drink i think i'll have some milk. :D
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Old 01-26-2005, 01:17 PM   #146
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Chinese--chicken and broccoli and an egg roll.
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Old 01-26-2005, 01:19 PM   #147
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leftover turkey leg and thigh with frank's buffalo sauce, leftover sauteed escarole, leftover broccoli salad, pretzels, and a diet coke.
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Old 01-26-2005, 01:42 PM   #148
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Quote:
Originally Posted by mudbug
Quote:
Originally Posted by PA Baker
Can someone explain the difference between pork bbq and pulled pork?
I have to disagree with Erik. "Pulled" pork is pulled off the bone by hand in strings and shreds. "Chopped" pork can be pulled off, but is cut up with a knife in chunks.

But it's all barbecued, i.e., cooked "low and slow" over indirect heat. You put bbq sauce on either type either near the very end of the cooking cycle or after you've removed it from the cooker.

Rainee, back me up here.
When I prepare pulled pork at work...it is so tender, that it falls apart that really is no effort. It pulls away from the bone. We put the pork in a bustub or bucket, and with the help of a potato masher it part to give a shredded consistency. I make anywhere between 50-150 lbs of a week.

Sorry if I wasn't clear enough...sometimes my fingers type a little faster than my head thinks. Nobody is wrong in my eyes.
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Old 01-26-2005, 01:46 PM   #149
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Sounds good to me, Erik. Pulled is my favorite, after all!
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Old 01-26-2005, 01:58 PM   #150
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Back to our normal subject...Triscuits with cappicola and gouda
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