A little about me, I am a Le Cordon Bleu Chef and have been in the food service industry for over 10 years. Any questions about food I will answer to the best of my knowledge.
after soloques oil question, I decided to try it. I use a clean bug sprayer for spritzing, not used for anything but spritzing the que. I mixed up some apple juice with equal part of water and added some EVOO and some apple cider vinegar to it. what do ya think? I used it so we will see if it is worth it.....
most of my poultry gets the EVOO massage before going on the grates. I have seen though that the skin can darken a bit too soon if my temps spike so I keep some foil hats ready just in case. I have scored well on appearance for the bird but texture has evaded me. I'm thinking the parkay with higher temps towards the end of the cook just might get me over that milestone.
If it can't be smoked .... try frying it. It that don't work, it's probably best just left alone
That is the way we do it. I have always used strait apple juice in the past but i think it is also part of the reason we get a darker appearance so i cut it 50% with water now. I know since bubba has been doing the butter thing our appearance scores have improved for sure.
Todays sauce. This just came out a couple days ago. This is the sauce plowboys used in the American Royal in 2009 that helped them win the GC, or so they say on the bottle....I do like it!
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A little about me, I am a Le Cordon Bleu Chef and have been in the food service industry for over 10 years. Any questions about food I will answer to the best of my knowledge.
well I had to work tonight at the refinery They brought in chicken and pork from dreamland and it tasted like SHAT!!!!!! 30 years ago when the old man owned the place it was the best. You could only get ribs and white bread that was it. Since he died it died also The ribs were so dry tonight if it had been raining I would have stood outside to eat them
I'm with you TQ, there was a time when those ribs meant something special. Now they might as well be a McDonalds, no soul left in the cooking just mass production .
If it can't be smoked .... try frying it. It that don't work, it's probably best just left alone