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A different liquid to spray on to meat

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    A different liquid to spray on to meat

    I came across this on YouTube. I appreciate the 'layers of flavor' idea, so I think the spray should be different from the rub. But aside from that, what do you think? If using herbs, dry versus fresh?


    #2
    Over season Not me, will not pair well the PBR

    Comment


      #3
      Wait. He has all that wood on nice racks behind him. Then cooks on a pellet pooper!?!

      Comment


        #4
        I use a rub in my spritz but I don't run it through a coffee maker. I suppose I could do the same by just simmering it on the stove. However, I'm not sure that really necessary. I Just add everything to the spritzer and shake.

        Comment


        • HawkerXP
          HawkerXP commented
          Editing a comment
          I think the point he is making is rub chunks clog his fancy sprayer and the coffee filter solves that.

        • Attjack
          Attjack commented
          Editing a comment
          I see. I didn't stick around for the whole video. Actually lately, I've just used a mason jar and a brush. Shake, brush, paint.

        #5
        I’ve been doing this about a year…
        I spritz…
        I use a vinegar sauce…
        Now I screen out the solids from my serving sauce and spritz the same flavors I eat with…
        I don’t sauce on the pit…
        I return the solids, which is only one ingredient, to the sauce jar and build back with vinegar…

        Comment


          #6
          If you have to spritz for someone to want just the bark or crust go back and start over.

          Comment


          • Washblue
            Washblue commented
            Editing a comment
            Why not just drive to the truck stop and get a can of Castleberry’s pork in bbq sauce?

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