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From:	frances (72.83.168.68)
Subject:	and a couple of semi-related q's ...
Date:	September 2, 2008 at 10:03 am PST

The field roast book you're working on - what kind of recipes, generally, will be in that - how to make meat subs or tasty recipes using meat subs?

We're currently trying to put together a flower pot clay smoker - in an attempt to make real, pulled pork(less) barbeque ... we're going to use seitan but are wondering if we should cook the seitan any first or what? The idea is to have the internal temp of the smoker stay around 200-220 degrees, who knows what it'll actually do ... anyway, if you have any ideas, they'll be more than we have! :)

smoker

someone's already done this with seitan but he used store-bought seitan and, well, that's just cheating! :)
pulled bbq

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