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Hickory chunks — classic American barbecue smoke flavor
Apple wood — mild, sweet smoke for poultry and pork
Cherry wood — fruity, mahogany-colored smoke for pork and poultry
Pecan wood — mild, nutty smoke for poultry, pork, baked beans
Mini mop for basting barbecue — vinegar mop sauce, butter baste
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Hickory chunks — classic American barbecue smoke flavor
Apple wood — mild, sweet smoke for poultry and pork
Cherry wood — fruity, mahogany-colored smoke for pork and poultry
Pecan wood — mild, nutty smoke for poultry, pork, baked beans
Mini mop for basting barbecue — vinegar mop sauce, butter baste
As an Amazon Associate, Foodgeist earns from qualifying purchases.
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In a heavy skillet, cook bacon. When it begins to give off fat, add onion and scallions, and cook until onion is transparent. Stir in vinegar, sugars, and catsup. Bring to a boil, lower heat and simmer for 5 minutes. Stir in chili sauce, Worcestershire, Tabasco and cumin and simmer 10 minutes longer.