Reply to "Smokin's Pulled Pork Baste & Serving Sauce"

Former Member

quote:
Originally posted by DWB:
Are the garlic cloves kept whole, simmered and removed. Or are they crushed and incorporated?

Thanks.

All of the above, just depends on your personal prefer (or not) for garlic. I tend to cook them in then strain out the "chunks" but other times, heck I left them in.

How's that for no help

2/1/097:24 PM

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