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Old 06-25-2012, 11:55 PM   #65
Full Fledged Farker

Join Date: 10-09-10
Location: Hampton Roads, VA

I made it following the recipe as posted. Only thing I did different was add a little xanthan gum to give it some cling. Did not get a chance to do a the pork shoulder I had planned because of my work schedule, but I did use it to mop 2 whole chickens on the egg. It was excellent, very tasty. If you are concerned about the heat you could add some sweetener to it, but if you are going to baste with it I wouldn't because it will burn if you aren't careful. It's a keeper in my book.
RedPig, Swing Dings, KCBS Member, KCBS CBJ, BGE, Peoria Custom Offset, WSM, Weber Kettle, Traeger Lil Tex, UDS x 2, Stoker 2.0
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