Same. I rub my ribs in salt and pepper and then mop with a homemade Carolina style concoction during the second half of the cook.
I hope that my edit makes the post more palatable Also unfortunately no beer involved. Just dealing with work and the people that are doing work on my house. Beer will definitely happen tonight though.
Just got wes tegg ’s entry. And by gawd, he felt the need to spell out for me exactly what turbinado is. Bless his heart.
Anyone ever use any sort of powdered vinegar in a rub? Seems like that would be the main flavor that mopping brings
I wouldn’t put it on the meat until right before I put them on. Seems like a great way to accidentally pickle them.
I picked up a bag of their chicharrones at the meat market last week and I wish I had picked up all of the bags
Just did a quick google, seems like they have a maltodextrin/vinegar mix that is buffered into a usable seasoning
wife got it for like .98 at hobby lobby i think first time using it and it handled the chicken much better than the two thinner ones i normally use
Sweet Did you make em yourself? I recently bought some like that at Sam's and they came out delicious
I just put a block of tofu in the freezer Gunna make some tofu burnt ends to go along side some pork belly burnt ends, just to see what happens
2lb hamburger meat cooked with fajita seasoning Dice onion, mushroom, garlic cooked 2 cups of cooked rice Put parsley and brisket seasoning i it. Shredded cheese cooked on the smoker at 300 for one hour. Top with additional cheese with 10 minutes left.
I spatchcocked it and used the sauce as a mop sauce too. Trying to get some of that sugar in the sauce caramelized on there
I am partial to this style if you have never tried it: https://www.thespruceeats.com/dr-bakers-original-cornell-chicken-recipe-101127