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I am looking for some recipes to try and match a sauce at a BBQ place here in Michigan called the Union Woodshop. They serve 6 sauces on the table and then have two they hold back. They call one a South Carolina sauce...it's vingar based and "clear" as opposed to a tomato based. Looks like it...
So I know it was a balmy 16 degrees here in Michigan this morning, but I just finished seasoning my new TMLE last night and I have informed the wife we are having a Super Bowl Party in a couple weeks. So my question to the peanut gallery is, "what are you smoking"
I plan on brining a couple...
I just ran a load of chunked Mesquite through to season the new smoker. I soaked the chunks for half an hour after cutting them down a little to 2-3 inch pieces. At the 15 minute mark it was at 150, 225 at the 25 minute point. This was with the gas turned all the way down.
Question 1: Are...