Cottage Delight Hickory Smoked Barbecue Sauce , 220ml

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Our carriages home were the highly entertaining Karaoke Fun Cabs. We apologise Austin for our out of tune “singing” to Journey! Additionally, not all woods are created equal when it comes to smoking. Some may impart more smoke (and therefore more flavor) than others. By mixing woods strategically, you can control how much smoke your food receives.

We made it… to the quirky city of Austin, home to 20 million visitors a year. The “live music capital of the world” (it even has more music venues than Nashville). A place that boasts the largest urban bat population, (about 1.5 million Mexican free-tailed bats migrate to Austin & emerge from under the Congress Avenue Bridge every night). One of the sunniest cities in America, with an average of 300 days of sunshine), and quite possibly our favourite fact the 2002 “Keep Austin Weird” movement, started by a radio DJ. That explains a lot about the people & wonderful culture Small Saucepan– Small versatile pans are perfect for making all kinds of sauces, from basic tomato sauce to complex cream sauces. Plus, it's sized just right for smaller batches, so you don't have to worry about wasting any ingredients.You’ll want to keep an eye on any flare-ups and adjust the airflow accordingly to maintain a steady, controlled temperature that encourages smoke production without charring up your meat! We moved from bar to bar, trying new drinks, making notes, chatting to bartenders & meeting the locals. Half Step Bar was a favourite for James with a spicy margarita & Lucille’s was everything we imagined sippin’ bourbons on a porch would be like. I sometimes use wood chips when smoking smaller cuts of meat ( like these cuts that smoke in under 2 hours). I don’t have a recipe up on the blog yet, but it’s similar to this recipe for Smokehouse style slow cooker beef recipe.

We recommend using a soft-bristled brush or scraper along with hot soapy water – just be sure you’ve let everything cool down completely before starting this step! There was a final few hours to explore the streets before our final meal. Stubbs Bar-B-Q most definitely did the best “last supper” we could have. Brisket, brunch, Bloody Mary’s & music downtown. We were booked in for their Gospel Brunch. The performance & love that came from the group singing was so beautiful, you could feel the energy coursing through the building. There was nothing but good, pure vibes & we absolutely loved it.

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The type of wood that you choose is essential. Softwoods are not ideal for smoking because they burn fast and hot, although not as hot as softwoods. They have more sap in them and produce flares and flavors that do not pair well with food. You will not like the taste of the food you get from softwoods such as pine, cedar, fir, and cypress. They are not a good option for smoking or cooking anything. Before the meat meets the smoker, it’s crucial to give it some love and attention. Applying a carefully crafted dry rub enhances the flavors and creates a beautiful crust. The blend of spices, herbs, and a touch of sweetness adds depth to the final product. Wrap the brisket. When the brisket reaches an internal temperature of about 165 degrees F, it will hit a stall where the temperature stops rising for several hours. This is normal and expected, but you can speed up the process by wrapping the brisket in butcher paper. This will help retain moisture and heat without affecting the bark or flavor too much. Return the wrapped brisket to the smoker and continue to cook for another 2-3 hours, or until it reaches an internal temperature of about 200 degrees F. Meeting & talking with Roy, his humility, his honesty, his knowledge was an experience we & especially Dwight will never forget!