View Single Post
Unread 06-05-2013, 10:45 AM   #30
LT72884
Babbling Farker
 
LT72884's Avatar
 
Join Date: 05-07-09
Location: Draper Utah
Downloads: 0
Uploads: 0
Default

my theory with KBB and i have tested is this. Im thinking that as the fat drips on the charcoal and vaporizes, the chemicals in KBB may react to the lipids from the meats causing a foul taste, but when the lipids/fats drip onto hot lump, there are no chemicals for it to react with. Maybe the borax in the kbb doesnt like fat. it is an irratent to tissues and fat is a tissue... just an idea
__________________
http://grillofmydreams.blogspot.com http://thebreadjournal.blogspot.com
LT72884 is offline   Reply With Quote