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Unread 04-13-2012, 03:19 PM   #197
BBQ Bandit
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Quote:
Originally Posted by SmokinJon View Post
Bandit,

That is an amazing finish!

When you say bacon fat, does it have to be bacon fat or can I just use lard? Do you rub it with the fat while it is still warm or should it be cool? As I think you know, I have an 84 on order.
<Sidetrack on>

Have heard folks using various fats/greases (Pam, EVOO, Crisco, Canola, etc).
Stayed with bacon grease... was good enough for Grandma's cast iron back in the day.

Apply when warming up... use a few light coats over a few hours when hot.

Good enuff for a day of BLT's, too.

<Sidetrack off>

Back to your regularly scheduled programming.
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Cooking at Mason-Dixon BBQ Services
Lang 84 Deluxe Kitchen known as "The Glamazon" , Custom Klose Backyard Chef... of Snot, and a 22.5 WSM

Former smokers;
Lang 60 Mobile - The Damsel II, Lang 48 Patio - The Damsel, Bubba Keg Grill - RIP, Double Barrel Smoker and a BSKD
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