Is there recipes that you can use Lawrys as a base for rubs?
Pulled = perfectly cooked pork!
Chopped = not perfectly cooked pork
Chunked = shoulda boiled it....
Pureed??? I ain't goin there :biggrin:
I have seen it the first 3 ways.... It depends on the mood I am in what I do. Normally pull, but once in a while I will chop. Haven't chunked it yet.... but would if I eat it.... being allergic to pork doesn't help....
Uh-Huh:mrgreen:I like it pulled, except when I like it chunked, but then again I also like chopping it fine sometimes to. I guess the answer is Yes.
Ouch! No Pork? Wheres the Beef?? I bet you're just as happy with beef? I'm allergic to shellfish, and people feel sorry, but I tell them I'm MORE than happy with a 1 1/2 in. steak!
anyone know where I can find rubs that uses seasoned salt ?
THANKS Crue-B!
If you have never tried it, you need to try chopped pork, the addition of bark and some fat really make for a fine tasting product because it is distributed so evenly. Work in some thinned sauce too. It's perfect for sammies (and can be portioned out with something like an ice cream scoop), but I also like to serve it in a small mound on the plate as a main meat.