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OLS · 03-20-2011, 02:45 PM

Man I tell you, I am a dry rib kind of cat, and I was torn today. Do I smoke em up dry and sear em good in their own fat,
or slather em with sauce and leave em. To me, this Sweet Baby Ray's is so good I just can't bear to caramelize it. It would
get all gummed up and wasted on the grill grates. So I just left em sauced and cooked to a T. I guess I just didn't want to
lose half of the sauce to the grill grate. Sauce like that really should get caramelized, though...I just couldn't do it.
Next time.

I like the idea of a chicken done like that, Chainsaw, are you going to smoke it first or just plain grill it?? I have NEVER tasted
chicken so delicious, but it takes some time to smoke it first. And even then, only the skin REALLY gets smoked. You get a
little smoke in the meat, but not too much.

03-20-2011, 02:45 PM	#1674
OLS Suck It Join Date: Oct 2008 First Name: Brad Location: TN Posts: 7,912 Trading: (19)	Re: What's in your smoker? Man I tell you, I am a dry rib kind of cat, and I was torn today. Do I smoke em up dry and sear em good in their own fat, or slather em with sauce and leave em. To me, this Sweet Baby Ray's is so good I just can't bear to caramelize it. It would get all gummed up and wasted on the grill grates. So I just left em sauced and cooked to a T. I guess I just didn't want to lose half of the sauce to the grill grate. Sauce like that really *should* get caramelized, though...I just couldn't do it. Next time. I like the idea of a chicken done like that, Chainsaw, are you going to smoke it first or just plain grill it?? I have NEVER tasted chicken so delicious, but it takes some time to smoke it first. And even then, only the skin REALLY gets smoked. You get a little smoke in the meat, but not too much.