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Old 08-28-2013, 08:31 PM   #4
Babbling Farker
Join Date: 10-03-12
Location: Gastonia North Carolina

Salt and pepper on the butts, that's it. For the sauce, at most backyard pigpickins, nobody really measures. I start with some apple cider vinegar, then add salt, black pepper, cayanne, crushed red pepper flakes(you can stop there and be fine) then I add some worsetoshire, and depending on the crowd that's eating I may add a little brown sugar. Most folks will cook direct too( straight over the coals).
My arsenal, Stumps Clone, Two Modified offsets, open pit with grate and rotisserie,UDS, Weber One Touch Silver 18.5" kettle, Chargriller Pellet Grill, 36" Blackstone Griddle
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