Anyway I asked someone if there was a recipe, they said 50/50 apple cider vinegar and melted butter, salt & pepper. and to add generous amounts to all sides while grilling.
Does this sound correct? if so, will it adapted to my smoker?
Thanks. I think I saw one in another post here, sounds better than 50/50 cider butter. I'll have to expirement.
I guess I'd want to continue to coat/mop it with the mixture. Using a silicone basting brush? Obviusly would ahve to make 2 'brines', you don't want to re-apply what raw chicken has been bathing in right?!
That was always my Pop's basting secret sauce, apple cider vinegar and butter and cooking oil. He mopped with it when grilling chicken halves. Well he added some salt and cracked black with it too. He always said the vinegar made 'em tender with a distintive kick, the butter/oil browned 'em perfectly. He mopped with a red rag wrapped around a stick and tied on with baling wire....LOL Everytime without fail!
Everyone loved it. Even when cooking on a reefer grate over a camp fire in the ditch....ROFLMAO you'd have had to been there.
Its still how I grill to this day, used on chickens, ribs, crabs, oysters, etc etc.....