Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| \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