ground cayenne pepper
black pepper
salt
red pepper flakes
minced garlic
straight white vinegar
1/2 bottle hot sauce
a LOT of the above. Heat adjusted with the ground red pepper. About a week to be right and better if longer. Never measured just used a lot
me too which is why I went higher. Yes about 300 for an hr and a half until the meat started pulling back on the bone. Wrap for 45 min then unwrap the last 45 min. They were more tender than I like still but was still a good bit of tug. No sauce at all. I don't prefer sauce. I use a dry rub.
5 pounds of bacon, a dozen eggs, pancakes, stir fry, steak and shrimp, Philly cheese steak or anything you ever saw cooked at waffle house pretty much.
Make your own. Redneck eggrolls are the bomb. Cole slaw, pulled butt, bbq sauce, pepperjack cheese. Mix all together and wrap in egg roll wrapper, deep fry, and enjoy
Ok guys. Bought an Akorn. Will assemble today and season it up. What do I need to know about temp control and overall operation? Will the temp guage be ok after calibrating? Can you even calibrate the one it comes with? I currently have a digital thermometer but it's only a meat probe kind and...