Well documented cook. Have any thoughts as to why there wasn’t much smoke flavor, or do you think it was masked by other, more dominant flavors?
WR Double Oaked is a winner but you know the bourbon snobs will give you hell for putting it in a spritz. We use mostly top shelf liquors in our cocktails and ignore the snobs. I can live with their disdain and no hangovers.
I figure it's like sauces and rubs.....use what you like and don't worry about what others think. If I like the flavor of WR then why wouldn't I use it to spritz with right...LOL.
Not 100% sure what happened with the smoke... Like Mosca said...I may have changed too many variables? I may have to do a repeat cook in a couple weeks.
Great cook detail and comparison. The Duroc's are pretty consistent from my experience although I have only ordered them from SRF a couple of times. The pics were perfect too....thx.
Great read, well done! My only comment would also be about a lot of things changing at once, next to impossible to ascribe changes to one or more of them. But hell, those are fine looking ribs that I would gladly gnaw on!
Comment