I’m making crockpot pork BBQ using this recipe http://southernfood.about.com/od/pulledporkrecipes/r/bl88c3.htm so I decided that for the first step, where the meat cooks with just water and salt & pepper for 8 hours, I would use this instead of plain salt & pepper to add that smoked flavor and scent. I was afraid of going overboard, but I did about 8-10 shakes for 4 lbs of meat. I can always add more later, but I’m sure the sauce (homemade by a friend) will be flavorful enough. Here’s hoping for a NC BBQ worth eating!
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Yum!
Please do let us know how it turns out. I’ve had my eye on these, and am quite tempted!
I ended up doubling th amout of seasoning halfway through the cook time. I think it added some smokiness. Keep in mind it was 4 lbs of pork which I shredded and added spicy, vinegary bbq sauce to, so it’s hard to say what the overall impact was because it was a bit lost under the sauce.
I am looking forward to using this on pan-seared or George-Foreman-grilled fish & meats to add a grilled/campfire taste. I poached salmon in Lapsang Souchong once and loved it, so I know I’ll be using this again.
Yum!
Please do let us know how it turns out. I’ve had my eye on these, and am quite tempted!
I ended up doubling th amout of seasoning halfway through the cook time. I think it added some smokiness. Keep in mind it was 4 lbs of pork which I shredded and added spicy, vinegary bbq sauce to, so it’s hard to say what the overall impact was because it was a bit lost under the sauce.
I am looking forward to using this on pan-seared or George-Foreman-grilled fish & meats to add a grilled/campfire taste. I poached salmon in Lapsang Souchong once and loved it, so I know I’ll be using this again.