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Mini mop for basting barbecue — vinegar mop sauce, butter baste
Cotton basting mop — barbecue sauce, vinegar mop, butter baste
Digital pH meter for fermentation monitoring, acid levels
Long twisted spoon for stirring and layering cocktails
Ceramic kamado — grill, smoke, bake pizza, hold temp 225-750F
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Mini mop for basting barbecue — vinegar mop sauce, butter baste
Cotton basting mop — barbecue sauce, vinegar mop, butter baste
Digital pH meter for fermentation monitoring, acid levels
Long twisted spoon for stirring and layering cocktails
Ceramic kamado — grill, smoke, bake pizza, hold temp 225-750F
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Combine ingredients in a saucepan. Whisk thoroughly to make sure that are no lumps. Simmer over very low heat while stirring frequently for about 1/2 hour (this will pasteurize the sauce). Cool for at least an hour before transferring to an airtight container for storage. Store for up to 1 month in fridge. Note: This stuff is so good you will use it all on 4 racks of ribs or chicken. Make sure to cook your ribs slowly in beer or water after seasoning with seasoning salt, pepper, garlic powder, onion powder. I usually cook 4 racks in a roaster for 2-3 hours at 325 degrees. ADD THE SAUCE AT THE END AND COAT LIBERALLY. THIS WILL BURN IF YOU COOK OVER HIGH HEAT.