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Barbecue (alt.food.barbecue) Discuss barbecue and grilling--southern style "low and slow" smoking of ribs, shoulders and briskets, as well as direct heat grilling of everything from burgers to salmon to vegetables. |
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anybody have a recipe for the spray like they use at a fire dept./ fair BBQ
? I always see them get it out of filthy 5 gal. plastic jugs & spray it on with a deck sprayer..but it sure tastes good ! |
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Gene wrote:
> anybody have a recipe for the spray like they use at a fire dept./ fair BBQ > ? > > I always see them get it out of filthy 5 gal. plastic jugs & spray it on > with a deck sprayer..but it sure tastes good ! > > Here is the recipe that I have for "fair" chicken. Port-a-Pit here in Northern Indiana. Source: Rudy2 Serves/Makes:1 qt. approx. Ingredients 1 lb (.5 kg). butter 1 cup (225 ml) water 1 cup (225 ml) vinegar 4 tbsp (60 ml) salt 1 tbsp (15 ml) pepper 4 tbsp (60 ml) Worcestershire Sauce 1 oz (28 grm). Accent Preparation Boil together. This will store well in fridge. Comments For those of you in Indiana who love the Port-A-Pit Chicken, here is the recipe for the marinade/basting sauce. I don't know what kind of wood etc they use for it though. Hope this is what you are looking for! BrianW |
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![]() "BrianW" > wrote in message news:nTQzg.1113248$xm3.425741@attbi_s21... > Gene wrote: >> anybody have a recipe for the spray like they use at a fire dept./ fair >> BBQ ? >> >> I always see them get it out of filthy 5 gal. plastic jugs & spray it on >> with a deck sprayer..but it sure tastes good ! > Here is the recipe that I have for "fair" chicken. Port-a-Pit here in > Northern Indiana. > > Source: > Rudy2 > Serves/Makes:1 qt. approx. > > > Ingredients > 1 lb (.5 kg). butter > 1 cup (225 ml) water > 1 cup (225 ml) vinegar > 4 tbsp (60 ml) salt > 1 tbsp (15 ml) pepper > 4 tbsp (60 ml) Worcestershire Sauce > 1 oz (28 grm). Accent > Preparation > Boil together. > This will store well in fridge. > Comments > For those of you in Indiana who love the Port-A-Pit Chicken, here is the > recipe for the marinade/basting sauce. I don't know what kind of wood etc > they use for it though. > > make about the same with additions of Lemon and garlic---good stuff Buzz |
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A friend of mine makes something really similar to the port-a-pit. The
liquid ingredients are the same, but then he throws whatever spice and seasoning he feels like in it with no measurements. He can't spray his because he uses freshly crushed pepper and his likes his coarse, so he puts the cocktail mix in a jar and punches a few holes in the lid and sprinkles it on. |
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