Anonymous
01/19/2012 10:12
Subject: Roast a Beast today...SHOW US UR FUDS.
I am a vegetarian, and this kind of makes me miss pork.
Anonymous
01/19/2012 05:55
Subject: Roast a Beast today...SHOW US UR FUDS.
This makes me want to be a vegetarian.
Anonymous
01/18/2012 22:13
Subject: Re:Roast a Beast today...SHOW US UR FUDS.
You lost me at sammiches.
Anonymous
01/18/2012 11:15
Subject: Roast a Beast today...SHOW US UR FUDS.
Yeah, share your recipe, please!!
Anonymous
01/18/2012 10:36
Subject: Roast a Beast today...SHOW US UR FUDS.
Damn! Now I'm hungry.
Anonymous
01/18/2012 10:29
Subject: Roast a Beast today...SHOW US UR FUDS.
Anonymous wrote:
I have been roasting a pork shoulder since 8:30AM at 350º. 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 black stuff to the left oozing out? 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.
I like you OP although I have no clue what you're blathering on about.
Anonymous
01/17/2012 12:46
Subject: Roast a Beast today...SHOW US UR FUDS.
I have been roasting a pork shoulder since 8:30AM at 350º. 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 black stuff to the left oozing out? 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.