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The New Bradley Professional Smoker (BS1019) / Re: P10 worth it?
« Last post by jlpetersen1 on Today at 03:18:41 pm »Thanks!
Sound like they were all good cooks.
I haven't done as much cooking this year as I have unusually done in the past. If you like Blue Hogs sauces, when I'm smoking ribs etc. I use the Original. If I cook in a method where I don't or can not apply smoke, such as sous vide, try using their Tennessee Red. It is flavorful, and it has just the right amount of smoke added. Also, I occasionally will use that sauce, and apple cider (2 parts to 1 part), to flavor my pulled pork when I want something different than the vaunted vinegar. Though the Raspberry Chipotle is also a good choice.
Which part of the pig are the steaks cut from?