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In Reply to: Just find something better . . . posted by CaptTable on February 27, 2008 at 05:48:43:
that you are not very well versed on the subject of Yak brisket. The Tibetan Yak's diet is 99% made up of brownulated sugar because that's the only thing that grows in Tibetville. By using the brownulated sugar as a rub, you are enhancing the natural flavor of the meat. The only caveat is if you go too heavy with the BS, it will drown out the flavor of the meat.