Has anyone looked at this recipe (directions)?
Why such a short cook ?
Why such a short cook ?
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Nice to know at the higher temp. I’ll give it a try. Thanks Lager!I believe we did a very similar cook at the Academy. Why so short? Because you can.
Interesting to note! ThanksThe binders keep smoke penetration low, no binders for me......
I have used yellow or Dijon mustard as a binder on many occasions and have never experienced any loss of smoke penetration. Never used molasses, so no experience with that.The binders keep smoke penetration low, no binders for me......
I have used yellow or Dijon mustard as a binder on many occasions and have never experienced any loss of smoke penetration. Never used molasses, so no experience with that.
Can you provide more detail and/or link to some additional information about binders inhibiting smoke penetration? Thanks.
Oh come on now, you know what they say about opinions!!!!If you do a web search on the topic you get opinions both ways, guess you need to figure out who you want to believe.