For short cooks, especially beef and pork, I like to throw a small piece of pecan, half a fist, on almost all my cooks. Let it get going and then cook. You will not get anything but compliments.
Thanks for the feedback everyone!! I'll try water first....it's such a simple cook and the results are outstanding. Just need to reduce the richness / salt a tad and it will be perfect! I'll let y'all know how it goes!
Hello everyone! Need some advice.....
I'm going to be cooking multiple pork shoulders for a group of close friends - ALL from Central America and the Carribean. I've got a good recipe for Cuban style Mojo pork - I grill the shoulders over charcoal / high heat for 20-30 minutes to sear the...
Not sure how many use Weber spices - I'm a big fan of several, Kick'n Chicken, Gourmet Burger, Steak and Chop and a few others. All of them are clumping and caking. I keep all spices in same place and no other brand has a problem. Anyone else have this issue?