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Old 04-04-2014, 09:04 AM   #12
Full Fledged Farker
Join Date: 01-20-13
Location: London Ontario Canada

Using bourbon oak chunks today on jerk chicken. Bet I paid way more for a small bag than you would get it for buying the whole barrel. So far I have used it for ribs, burgers and pork souvlaki and all tasted a little like bourbon. If it were me I'd buy as much as I could afford and store.
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