Search results

My second cook on the Cajun Bandit was a beer can version of Harry Soo's Jail Bird chicken. Great recipe and great results. See the Cook Log

Harry, Thanks again for taking the time to participate in this Q & A session. What grocery store sauces do you use and how do you "doctor them up" for the different meats? Do you use these in Competition or do your make your own sauces from scratch?

Hi all. Yesterday I completed my first cook on my new Cajun Bandit converted Weber One Touch. I cooked a 4 lb butt. I used Bone Suck'n rub and Big Bob Gibson injection. Total time in the pit was 7.5 hours at an average of 246 F. Overall not bad for a first effort in my humble opinion...