Menu
Forums
New posts
Search forums
What's new
New posts
New media
New media comments
New profile posts
Latest activity
Media
New media
New comments
Search media
Members
Current visitors
New profile posts
Search profile posts
Log in
Register
What's new
Search
Search
Search titles and first posts only
Search titles only
By:
New posts
Search forums
Menu
Log in
Register
Forums
Non-Cattle Specific Topics
Recipes & Cooking
Barbecue
JavaScript is disabled. For a better experience, please enable JavaScript in your browser before proceeding.
You are using an out of date browser. It may not display this or other websites correctly.
You should upgrade or use an
alternative browser
.
Reply to thread
Help Support CattleToday:
Message
<blockquote data-quote="Copenhagen &amp;amp; Shiner B" data-source="post: 735587" data-attributes="member: 489"><p>WOOD:I usually cook with pecan when I can get it but I also like using post oak,blackjack oak, and hickory too. Mesquite is too strong. </p><p>SAUCE: I have two different sauces. I have a vinegary sauce for pork and a more ketchupy sauce for brisket. I did make an Alabama white sauce one time for chicken.</p><p>MEAT: I like cooking briskets and pork shoulders. I do not like cooking whole hogs because they often do not cook even and there is a lot of waste. Briskets are catching on in South Carolina.</p></blockquote><p></p>
[QUOTE="Copenhagen & Shiner B, post: 735587, member: 489"] WOOD:I usually cook with pecan when I can get it but I also like using post oak,blackjack oak, and hickory too. Mesquite is too strong. SAUCE: I have two different sauces. I have a vinegary sauce for pork and a more ketchupy sauce for brisket. I did make an Alabama white sauce one time for chicken. MEAT: I like cooking briskets and pork shoulders. I do not like cooking whole hogs because they often do not cook even and there is a lot of waste. Briskets are catching on in South Carolina. [/QUOTE]
Insert quotes…
Verification
Post reply
Forums
Non-Cattle Specific Topics
Recipes & Cooking
Barbecue
Top