can we use lard (ala. butter), or any other oil/grease? I mean, seriously. I'm fairly certain that once I take the
pork and beef off the fire, I could probably get this old stick burner up pretty hot and plunk in some chicken covered
in oil and bring that up to a boil (ala. frying) fairly quick. If it's legal, I'll give that a try shortly, on some nice hot
burning oak. I need to work up some crispy skin anyway... Perhaps this is how to do it. Heck, might even pre-heat
the pot, dutch oven style... That way it'll come up fast.
Hance - Lake Dogs Cooking Team - MiM/MBN/GBA CBJ and comp cook
Lake Sinclair, GA (strategically about an hour from darn near anywhere)
Started competing in chili cookoffs back in the 1990's and have competed in more than I care to count. I became a CBJ in MiM in 2005, then MBN and in GBA in 2010. I've probably judged 130+- BBQ comps (sanctioned and unsanctioned) over this time. That said, I really enjoy competing more than I enjoy judging, and hope to get back to doing 4 or 5 a year in the near future.
Last edited by Lake Dogs; 06-02-2010 at 12:49 PM..