no need to thank me for the insight! 
"Found" a 44 Gallon Drum
- Thread starter bentalphanerd
- Start date
Thats where a tertiary education gets you.
Best results I've had have been from drying the fat thoroughly with paper towel & rubbing a little rock salt & dill into the cuts. Cook at very hot (around 280 C) for the first 20 mins then crank it back to normal roast temps. Still doesn't always work.
Best results I've had have been from drying the fat thoroughly with paper towel & rubbing a little rock salt & dill into the cuts. Cook at very hot (around 280 C) for the first 20 mins then crank it back to normal roast temps. Still doesn't always work.
can't do it this w/end anyway - will be in the shed making 'distilled water'
i want to try some of that beer can chicken. sounds great!
good luck with the "water"
good luck with the "water"
mmmmmmmmmmmm... distilled 'water' that tastes like bourbon...
bent, I bought a sausage making book the other day and it has some info on home made smokers - I'll scan and email it to you.
is it too early to tell how the water tastes?
is it too early to tell how the water tastes?
chilliman64 said:
That would be very helpful Thanks again, again.
chilliman64 said:
Tch...can't rush these things you know, it takes time for a smooth, mellow tasting water.
Will be ready in 12 hours lol
better get your coherent posts out of the way then!