Stephen Russell wrote: > On Thu, Oct 15, 2009 at 2:05 PM, Pete Theisen <[email protected]> wrote: > >> The fat is the best part.
> 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 Steve, I checked with the meat guy at the Publix and he *gave* me a food thermometer and showed me how to calibrate it with ice water. http://www.taylorusa.com/using-bitherm When the check comes in a couple of weeks I will try one of those pork butts. Price is not great, though. $1.79 lb (on sale when I don't have any money) and you wouldn't know how much the bone weighs. The pork I am buying now in small pieces is $1.99 so not that much of a saving. There is a "Sam's Club" in town but it is a 20 mile round trip and you have to be a member. -- 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.
