Hi all,
I've made the recipe before w/o using the crutch because MHG wrote somewhere that for home cooking he doesn't bother w/ the crutch.
The baby backs came out gorgeous and yummy after about 5 hrs on my new Traeger Silverton -- I did send pix a couple of weeks ago.
I did modify the recipe by adding a couple of tablespoons or so of honey and plan on doing 2 racks this coming Th. 9/20.
My question is about Grand Marnier --I read the glaze recipe ( pg 185 in the book ) -- What I would like opinions on is re adding it to the maple glaze recipe along with the honey ( which btw made that glaze last time look like a mirror ).
Have any of you tried doing this ? -- how did it work out ? -- how much to add to the glaze recipe to thoroughly coat 2 very meaty racks of BB ?
Looking forward to comments/suggestions.....
Best regards to all , barebear
I've made the recipe before w/o using the crutch because MHG wrote somewhere that for home cooking he doesn't bother w/ the crutch.
The baby backs came out gorgeous and yummy after about 5 hrs on my new Traeger Silverton -- I did send pix a couple of weeks ago.
I did modify the recipe by adding a couple of tablespoons or so of honey and plan on doing 2 racks this coming Th. 9/20.
My question is about Grand Marnier --I read the glaze recipe ( pg 185 in the book ) -- What I would like opinions on is re adding it to the maple glaze recipe along with the honey ( which btw made that glaze last time look like a mirror ).
Have any of you tried doing this ? -- how did it work out ? -- how much to add to the glaze recipe to thoroughly coat 2 very meaty racks of BB ?
Looking forward to comments/suggestions.....
Best regards to all , barebear
