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Old 02-18-2009, 09:25 AM   #6
Weekend Smoker
Got rid of the matchlight.
Join Date: 02-16-09
Location: Kansas


We just got started using the butcher bbq and so far so good pork is all I have tried it on and I like it. I may change my comp recipe later and use it but not sure yet need more experimenting for consistancy.

I went to a bbq cooking class recently and learned some more, I tasted a brisket done with it and was impressed.

What I know is mix it thin with whatever water or juice etc and put in fridge and wait 24 hours before using it and it should be thin like soup. hth

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