G
Ground Pounder
Guest
I wanted to try something a bit different this weekend, so I went a little "hot and fast" with 2 racks of spares. 275 for 2 1/2 hours, then went for the "Trigg finish" of butter, brown sugar, honey, and a little heat (I used a few drops of straight tabasco for mine, as I don't have the infamous "Tiger sauce".) Back into the OTS for one hour.
When I unwrapped, I didn't have golden brown - I had black, tarry, gooey goo that, while not too bad tasting, certainly wasn't what I was expecting.
Where did I go wrong?
Two factors that might have played into it:
1) I only used about 2 TBSP of butter per side, or about half a sti ck per rack. Might not have been enough fat to keep the sugar from burning?
2) I did get a temp spike right after returning to the grill up to about 300 for about 5 minutes - could this have caused the sugar to flash-burn to the foil before the butter had a chance to down?
The meat finished tender, and after I was able to rid most of the mess and sauce-finish to a very, very dark amber with some traditional grocery-store sauce, the result was a good-but-no-where-near-great product, so I'd love to try and figure this one out so I don't have a repeat on next week's racks.
Any thoughts?
(Edit: Equipment was an OTS, kingsford blue with hickory and mesquite chips, set up for indirect heat "minion style" using a foiled brick for a heat shield, controlling temps with the one-touch vent and offseting the wide-open lid vent from the heat source for coverage.
When I unwrapped, I didn't have golden brown - I had black, tarry, gooey goo that, while not too bad tasting, certainly wasn't what I was expecting.
Where did I go wrong?
Two factors that might have played into it:
1) I only used about 2 TBSP of butter per side, or about half a sti ck per rack. Might not have been enough fat to keep the sugar from burning?
2) I did get a temp spike right after returning to the grill up to about 300 for about 5 minutes - could this have caused the sugar to flash-burn to the foil before the butter had a chance to down?
The meat finished tender, and after I was able to rid most of the mess and sauce-finish to a very, very dark amber with some traditional grocery-store sauce, the result was a good-but-no-where-near-great product, so I'd love to try and figure this one out so I don't have a repeat on next week's racks.
Any thoughts?
(Edit: Equipment was an OTS, kingsford blue with hickory and mesquite chips, set up for indirect heat "minion style" using a foiled brick for a heat shield, controlling temps with the one-touch vent and offseting the wide-open lid vent from the heat source for coverage.
Last edited by a moderator: