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Old 06-08-2012, 07:03 PM   #10
somebody shut me the fark up.

landarc's Avatar
Join Date: 06-26-09
Location: sAn leAnDRo, CA

That is very interesting stuff Bo, I have to say, the use of baking soda for adjustingt the pH is new to me regarding BBQ and bark development. I have used a similar process in Chinese cooking, never leveraged it to BBQ though.

It sure looks great.
me: I don't drink anymore

Yelonutz: me either, but, then again, I don't drink any less

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