One of the nicest bows I've seen in quite awhile...saw the closeup pics on the Leatherwall btw. Really nice.
Yer a killing machine. Pork rules.
Aug 9 at 2:43 PM
Ingredients 2 cups apple cider vinegar 2 tablespoons dark brown sugar 1 tablespoon ketchup 1 tablespoon Texas Pete's 1 teaspoon red pepper flakes 1 teaspoon ground black pepper 1 teaspoon kosher salt
Procedure 1.Place all of the ingredients in a small, non-reactive sauce pan and bring to a boil. Whisk until the sugar and salt is completely dissolved, remove from heat, and allow to cool to room temperature. 2.Pour the sauce into a jar or squeeze bottle and let rest in the refrigerator one day before using
Sweet Baby Rays is good.
Rub with dry seasoning out of the fridge and let things set get to room temp. (I like Montreal steak seasoning on pretty much everything, I'm easy)
Main thing is use a fairly hot bbq (indirect heat is best, firebox and chamber) and get a good sear going on it to start. A hot fire has little smoke too so not much bitter soot.
Let the heat burn down and when the outside starts to brown pretty good that's when you put the sauce on. Cools the surface and isn't on through most of the cooking so it doesn't burn. Put it on near the end and it will get a good glaze and not burn.
man.....now I'm gettin' hungry.
oh, congrats on the pork too.... =D
