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Unread 07-01-2013, 08:41 AM   #1
FinnWolf
Found some matches.
 
Join Date: 06-18-13
Location: Turku, Finland
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Default Midsummer bbq Pron (Finland)

Finally cured my gatorpit and broke it in with pork shoulders and a brisket, came out just amazing. Brisket was smoked for 9 hours with hickory. The fish was smoked with local alder wood. Love my husband's summer lake house!



Fish is Pike, Perch, and another i cant remember...


I also have a question. Usually i bake a beef tongue over night at really low heat it stays moist and tender for barbacoa but would i get the same results if i smoked or grilled it? Would it stay moist enough for barbacoa or not?
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Gator Pit 20" Wide x 32" Long Smoker Single Lid with 20" Grill Firebox
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