Thanks Al.everyone loves it. I'm thinking about a Prime rib roast for Christmas.
Nov 25, 2016 #21 kb3ejw14 Fire Starter Thread starter Jul 19, 2010 67 19 Thanks Al.everyone loves it. I'm thinking about a Prime rib roast for Christmas.
Nov 25, 2016 #22 tropics Epic Pitmaster OTBS Member ★ Lifetime Premier ★ Jun 25, 2014 14,735 6,480 Nice color on that bird Richie
Nov 25, 2016 #23 kb3ejw14 Fire Starter Thread starter Jul 19, 2010 67 19 Richie thanks a lot.I personally think it's a little I dark.but it was amazingly tasty.
Nov 25, 2016 #24 marctrees Smoking Fanatic Oct 1, 2016 561 23 kb3 - The older I get, the more I like sugar on ALL my meats, beans, coleslaw, everything "savory". But keep in mind - If your rub or whatever, on the skin, included sugar, it will definitely make it more darker, possibly blackish. Still USUALLY, (unless WAY too cooked, specially high temps) tastes great. But very dark. So, Ya, basically eliminate, or at least limit sugar on skin. On anything., any meat. At least till very near end. Makes a HUGE difference in darkening. Marc Last edited: Nov 25, 2016
kb3 - The older I get, the more I like sugar on ALL my meats, beans, coleslaw, everything "savory". But keep in mind - If your rub or whatever, on the skin, included sugar, it will definitely make it more darker, possibly blackish. Still USUALLY, (unless WAY too cooked, specially high temps) tastes great. But very dark. So, Ya, basically eliminate, or at least limit sugar on skin. On anything., any meat. At least till very near end. Makes a HUGE difference in darkening. Marc