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Unread 06-05-2013, 10:45 AM   #30
Babbling Farker
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Join Date: 05-07-09
Location: Draper Utah
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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
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