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 everywhere)
Last edited by Lake Dogs; 06-02-2010 at 12:49 PM..