Yield: 1 Servings
|\N \N||Oil; 50%|
|\N \N||Cider vinegar; 15%|
|\N \N||Worcestershire sauce; 25%|
|\N \N||Apple juice; 10%|
|\N \N||Spices and TX Pete to taste|
I let the picnic smoke sans mop for about an hour then baste it every 1 to 1½ hours with Fergy's shotgun mop. recipe follows.
The main thing is at least 50% oil! Also, I feel that you need to add extra KICK if you want it spicier because the oil seems to block some penetration of the spice. Also, I strongly believe that to get better smoke penetration (i.e. start with lower heat and build up) is a necessity if you want a strong smoke flavor. The oil seems to also block smoke penetration. I have had great success with oil and the start low method. But then, I like to belch on Wed. and blow smoke rings from Q on Sat.!!! Posted to bbq-digest by Jim Anderson <anderson@...> on May 31, 1998