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Old 06-10-2012, 12:46 AM   #22
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Join Date: 06-07-12
Location: Austin Texas

Very interesting about the baking soda. I have been using it in my rub as a free flow agent. I never considered it was working with the brown sugar to get that nice bark that I get on my pork butts.

Now I am going to have to find a food chemist, I have several questions.
Pyrotech is offline   Reply With Quote

Thanks from:--->