Best wood for beef?
In article >,
"Dave Bugg" > wrote:
> True enough. My 'beef' with mesquite has never been about the flavor per se.
> It is more about the ease of crossing the line from flavor to absolute
> putrid bitterness.
Yep! Bitter is right! I tried rescuing the meat by stewing it in the
crockpot to dilute it out, but just ended up wasting those extra
ingredients. Even the dogs would not eat it!
I still use mesquite because I do like the flavor, but I'll never again
use it straight!
--
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