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Good morning guys, and thanks for the kind words and comments. Feel free to steal away!
JWB - I put a little TQ on it so that I can get a "smoke ring" when I am forced by weather or circumstance to "barbecue" indoors.
I've found that the dusting of TQ achieves chemically what some good, old-fashioned smoke will do naturally when barbecuing, giving a colour and also a flavor that one would expect from smoked pork.
It's cheap and dirty, but it works, and does add to the visual appeal. The flavor is different as well.
JWB - I put a little TQ on it so that I can get a "smoke ring" when I am forced by weather or circumstance to "barbecue" indoors.
I've found that the dusting of TQ achieves chemically what some good, old-fashioned smoke will do naturally when barbecuing, giving a colour and also a flavor that one would expect from smoked pork.It's cheap and dirty, but it works, and does add to the visual appeal. The flavor is different as well.
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