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Reply to "Roast a Beast today...SHOW US UR FUDS."
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[quote=Anonymous][quote=Anonymous][img]http://farm4.static.flickr.com/3638/3614625246_827a069114.jpg[/img] [b]I have been roasting a pork shoulder since 8:30AM at 350ยบ. I am glazing it with some peach preserves mixed with a german dry white. How long should I cook it for? Then what shud a do with dis fud? Should I pull it apart to make pulled pork sammiches? Also, I and posting pears and apples with this. Is it normal to have that [i]black stuff to the left oozing out?[/i] Because I'm a little bit, eyechhh! what is that, anyway. ANYWAY, what large hunks of beast are you roasting today? AND why aren't you? Get to it! SHOW US UR FUDS.[/b][/quote] I like you OP although I have no clue what you're blathering on about.[/quote]
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