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Like Smokin' says about preserving.

Pull your butts and taste.Just like you might season your dinner plate.

We learned from Byron Chism/Buttrub.com,also a CIA chef that a fine grind of your rub will be absorbed instantly as you apply it.
While some fine caterers like to add a little apple juice with equal amounts of their finishing sauce to moisten the pan,we like to use a little of Smokin's vinegar sauce.It moistens and takes away any fatty mouth feel.

Hope this helps a little.

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