On Jan 19, 6:50*pm, "Nunya Bidnits" wrote:

Seriously. I don't like mesquite for smoke, but do you save a little for
grilling steaks? (I mix it with hickory or cherry for wood fired steaks)
Tastes pretty good to me, and makes a nice hot fire for us charred rare
fans.

I know Steve doesn't care for mesquite in any forms, but I like it for
steaks, chicken, sausage, etc., anything that doesn't spend too much
time on the pit. And even then, never all mesquite. It's too strong
in my opinion for most meats to use alone.

I use mesquite with brisket, say one small chunk mixed in with the
oak. I have been to a couple of barbecue (Texas only, so no pork
except baby backs for the spouses) cookoffs, and the pitmasters have
their own mixes of oak, pecan, mesquite, cherry, etc., but I didn't
see any of them using all mesquite. They cooked brisket, beef ribs,
sausage and chicken.

A little goes a long way with that stuff. I grew up with that flavor,
so I miss on beef it when it isn't around. And sure enough, to my
palate, it is dandy for steaks. 4 -5 minutes a side for a 1 1/2 to 2"
ribeye or strip over mesquite coals is wonderful.

Robert