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Old 12-31-2012, 11:30 AM   #4
somebody shut me the fark up.

gtr's Avatar
Join Date: 10-16-10
Location: Culver City, CA

Yup, the bacon helps. At the last part of the cook, when the bacon is looking done, I'll sauce 'em with Blues Hog mixed with jalapeno jelly - if you don't have BH just use some kinda sweet sticky thang and get some spicy heat in there and that'll work.

There are lots of variations involving balsamic vinegar and whatnot that I really need to try 'cause they sound awesome. You can look at The BBQ Grail and probably find some ideas, seeing as how he invented them - and while I've never eaten his food, I'm guessing his grub is really damn good - sure looks good.
50" Klose BYC, Spitjack XB85, 22.5 WSM, Backwoods Chubby, UDS, WRK, 26" & 22.5" Weber Kettles, Jumbo Joe, WGA, WSJ/MUDS, Jumbo Old Smokey, a piece of expanded metal I throw over the fire pit sometimes, Stealthy Black & Vol Orange Thermapens
Displaced East Tennesseean
Proud recipient of a Tick
Former outlaw MOINK baller, now IMBAS Certified, but still lookin' over my shoulder.
"Relax, it's only BBQ." - Bigmista, 2013
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