Stephen Russell wrote: > On Thu, Oct 15, 2009 at 2:05 PM, Pete Theisen <[email protected]> wrote: > >> The fat is the best part.
> Pete, you should try to look away for beef and factor in more pork / > chicken instead. > > I bet you could find a crock pot at the many different second sale > shops for 5.00 or so. > > Buy at the grocery chicken and or beef bullion store brand or get some > from someone at Sams and split it. > > Now you can season the water your are going to cook your meat(s) in > then bag them and freeze them for later consumptin. the old buy and > cook in bulk is cheaper. > > A pork butt will take 6 to 8 hrs to cook, but the volume of meat after > wards is tremendous. toss in 1/2 an onion as well into the crock. Hi Stephen, I would have to have a meat thermometer to use large cuts of pork and chicken? -- Regards, Pete http://pete-theisen.com/ http://elect-pete-theisen.com/ _______________________________________________ Post Messages to: [email protected] Subscription Maintenance: http://leafe.com/mailman/listinfo/profox OT-free version of this list: http://leafe.com/mailman/listinfo/profoxtech Searchable Archive: http://leafe.com/archives/search/profox This message: http://leafe.com/archives/byMID/profox/[email protected] ** All postings, unless explicitly stated otherwise, are the opinions of the author, and do not constitute legal or medical advice. This statement is added to the messages for those lawyers who are too stupid to see the obvious.
