or Connect
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Pork › 9 lbs. of pork butt in 9 hours. How would you do it?
New Posts  All Forums:Forum Nav:

9 lbs. of pork butt in 9 hours. How would you do it? - Page 2

post #21 of 22
Thread Starter 
Quote:
Originally Posted by Noboundaries View Post
 

WHAT!  NO RED WINE!  Your Italian card is REVOKED!

 

Unless you're drinking it, then the card is safe.

I was gonna say deglaze the onions with red wine, but I figured I was already laying on the finger-waving enough with the fresh herbs and the high quality parmesan. Ha ha, but yeah, go for it. Or drink it....or both....

post #22 of 22

Rut row..somebody grab that nationality card. The nice young Eyetalian has provided us a cooking method used only by Sicilians. How you speel mafia? Real Eyetalian meatballs is always poached in tomater sauce and do not contain onions. Yall are driving me crazy here. Thanks.

New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Pork
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Pork › 9 lbs. of pork butt in 9 hours. How would you do it?