Quote:
Originally Posted by MichiganMat
Whoa whoa whoa, back up the truck...
So you used a crock pot and a smoker for this? Do tell.
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Matt, I actually used the crock pot as a smoker. Letting the sugar burn slowly produced the effect. BTW, to get such great burnt crusts, I flipped the thighs over so that the skin side was down.
I think you could do with some tuna scraps. make shallow brine of soy, ginger, garlic, rice wine vinegar, brown sugar and orange marmalade. after marinating overnight, put it in with maybe a quarter inch of the brine, let cook...burn. worth trying with some scrap tail section.
I've got babybacks and Sweet Baby Ray's planned for next week, 15 hours+.