[Sca-cooks] RE: Pork Shank

Terri Morgan online2much at cox.net
Tue Jan 17 10:40:38 PST 2006


> I have brined large pieces of meat in a clean
> cooler. Then, just open the drain to let out
> the brine instead of trying to lift it.

D'oh! Thanks, Felicia! Aren'tcha glad I'm cooking it *before* the event?


Hrothny





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