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Unread 07-24-2013, 11:43 PM   #11
code3rrt
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Join Date: 08-09-12
Location: Spokane Valley, Washington
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What comes to mind concerning the "glop"..........To me it looks like it is from a lot of excessive moisture, maybe from all the pickle juice/mustard slather? I don't know your set-up, was there a waterpan in there?

When I have done chuckies, or any other meats for that matter, I usually dry them real well with paper towels before putiing on my rubs and what not.

not sure where else to go with it.

KC
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KC
Weber Performer with rotisserie ring, 22.5OTS, Maverick 732, Weber Smokey Joe,PBC Smokenator/Hoovergrill, variety of microbrews, Gin and tonic, variety of lighters.
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