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Unread 06-13-2013, 03:56 PM   #6
somebody shut me the fark up.

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Join Date: 06-26-09
Location: San Leandro, CA
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I like to infuse my vinegar that forms the base of my sauce with the rub and peppers first, then I strain and add to the pot, and build the sauce from there. You can even use whole dried peppers in this manner and it offers up a whole world of flavors from there.
I'm feeling bearish, and I'm packing a Wusthof Grand Brisket slicer from MABA

Whip It Off, Chambers!

"perhaps...but then again...maybe not..."
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