One head cauliflower was first smoked for just over an hour in the Pit Barrel Junior. The cauliflower had been dipped into a sauce. That was a mixture of about 8 ounces of TBQ Honey barbecue sauce, a couple of ounces of Sriracha, a splash of Worcestershire sauce, about 2 ounces of melted butter, and a bit of a local hot sauce.
After the cauliflower was done smoking and was pretty close to probe tender, call it al dente, we sprinkled a bit of cornstarch on it to help crisp it up while cooking over the fire in the Breeo fire pit. The cauliflower was cooked in the rest of the sauce.
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