Jacked UP BBQ
Babbling Farker
- Joined
- Jun 9, 2008
- Location
- Forker...
Whether it be on the pork butt or the brisket, how do you like your bark.
What texture?
What Color?
How Flavorful?
What texture?
What Color?
How Flavorful?
I think a lot of cooks confuse the term. Where they think that bark means crunchy/burnt outside.... Mine is hardly crunchy or burnt. But is filled with flavors...
Enough though, as I know Sled and Pat are keeping notes.... :shock:
So does that mean you really may not coat your brisket with whipped cream like you told me you did????Might not be my number 1 recipe, but it's a recipe... :twisted:
:redface: Who me?:redface:Enough though, as I know Sled and Pat are keeping notes.... :shock:
Monty, think of a painting... Does it look better with all one color on it or is it more appealing if you have multiple colors? I find that it 'pops' more if you have distinctive pieces and colors...
Enough though, as I know Sled and Pat are keeping notes.... :shock:
Monty, think of a painting... Does it look better with all one color on it or is it more appealing if you have multiple colors? I find that it 'pops' more if you have distinctive pieces and colors...
Enough though, as I know Sled and Pat are keeping notes.... :shock:
And for those that know me and talk to me in person, I am very open with cooking techniques.... People helped me and my way it to pay it forward... Might not be my number 1 recipe, but it's a recipe... :twisted:
Monty, think of a painting... Does it look better with all one color on it or is it more appealing if you have multiple colors? I find that it 'pops' more if you have distinctive pieces and colors...
Enough though, as I know Sled and Pat are keeping notes.... :shock: