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Posted on 7/10/09 at 8:46 pm to Ryan3232
The national brands are only for those who need serious glucose infusions. Regionals like Jack Miller are what I use when I run out of my homemade. I have tried a lot of the regionals, some are worse than the big guys, some are incredibly good.
I use Claude's, which is a thin vinegary type with no sugar at all, for long oven roasting of briskets and Boston butts. Since it has no sugar you don't get the burned black caramel, I add sweeteness to the au jus when finishing.
I use Claude's, which is a thin vinegary type with no sugar at all, for long oven roasting of briskets and Boston butts. Since it has no sugar you don't get the burned black caramel, I add sweeteness to the au jus when finishing.
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