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| Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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05-12-2013, 04:15 AM
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#2 |
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is One Chatty Farker
Join Date: 04-10-07
Location: Cincinnati Ohio
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Never seen using water to mix spices up thank you .
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Smokin Blues BBQ The Pigman (Roger) Pitmaster KCBS CBJ #30390 Lead for State of Ohio & Indiana for Operation BBQ Relief Operation BBQ Relief Founding Member Lang 84 Custom Longneck with warmer Mobil Food Lic. With State of Ohio |
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05-12-2013, 06:17 AM
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#3 |
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is one Smokin' Farker
  Join Date: 02-13-13
Location: Wyoming County, N.Y.
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Nice video, thanks. We also add a Little water to the mix, pork fat is pretty sticky when it warms up.
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UDS, Mini-UDS, Weber OTS, smokey joe, gasser, 3 pie irons, and a weenie fork. [URL="http://www.bbq-brethren.com/forum/group.php?groupid=34"][COLOR="Blue"]Secret Squirrel Society[/COLOR][/URL] - Nope, doesn't exist. Bob Semper Fi |
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05-12-2013, 07:37 AM
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#4 |
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is One Chatty Farker
 
Join Date: 03-22-05
Location: Ohio
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Looks tasty!!! I use the water trick as well (or sometimes wine if making italian) similar recipe to mine but I don't use near that much Cayenne. I see you're from Louisiana though :)
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Mike GOSM smoker (gas) Masterbuilt (electric) Weber Kettle Weber Gasser (2) Weber WSM I'd rather have a bottle in front of me then a frontal lobotomy |
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05-12-2013, 08:37 AM
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#5 |
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On the road to being a farker
Join Date: 04-13-08
Location: Vacherie, LA
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The pepper flakes add more heat than does the cayenne. You should really try it.
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From the land of Swamp People, South Louisiana |
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05-12-2013, 08:38 AM
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#6 | |
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On the road to being a farker
Join Date: 04-13-08
Location: Vacherie, LA
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Quote:
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From the land of Swamp People, South Louisiana |
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05-12-2013, 11:06 AM
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#7 |
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somebody shut me the fark up.
  
Join Date: 10-16-10
Location: Culver City, CA
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Water is great for mixing in the spices - pork stock is even better. I also like to use beef stock sometimes.
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50" Klose BYC, Spitjack XB85, 22.5 WSM, Backwoods Chubby, UDS, WRK, 26" & 22.5" Weber Kettles, Jumbo Joe, WGA, WSJ/MUDS, Kanka Grill, a piece of expanded metal I throw over the fire pit sometimes, Stealthy Black & Vol Orange Thermapens Displaced East Tennesseean Proud recipient of a Tick Former outlaw MOINK baller, now IMBAS Certified, but still lookin' over my shoulder. "Relax, it's only BBQ." - Bigmista, 2013 "Don't worry about playing a lot of notes. Just find one pretty one." - Miles Davis Avatar by my son! WTFWGALD? 
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