View Single Post
Old 04-13-2012, 04:19 PM   #197
BBQ Bandit
Babbling Farker
BBQ Bandit's Avatar
Join Date: 02-15-08
Location: Harrisburg, PA

Originally Posted by SmokinJon View Post

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.
Custom Klose Backyard Chef... of Snot, and a 22.5 WSM

Former smokers;
Lang 84 Deluxe kitchen, Lang 60 Mobile - The Damsel II, Lang 48 Patio - The Damsel, Bubba Keg Grill - RIP, Double Barrel Smoker and a BSKD
BBQ Bandit is online now   Reply With Quote

Thanks from: --->