Grandpa Frank  

Neelys Pork Shoulder:  Using an indoor grill pan, sprinkle hickory chips on bottom of pan and heat over medium heat until chips start to smoke. Add pork, cover with foil and smoke meat for about 1 hour.

This entry was posted on Saturday, April 12th, 2008 at 8:29 am and is filed under Cooking (or Every Man Needs a Stand Mixer). You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.