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Barbecue (alt.food.barbecue) Discuss barbecue and grilling--southern style "low and slow" smoking of ribs, shoulders and briskets, as well as direct heat grilling of everything from burgers to salmon to vegetables. |
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Best wood for beef?
On Thu, 27 May 2010 18:29:40 -0500, Omelet >
wrote: >In article >, > Chemiker > wrote: > >> On Wed, 26 May 2010 19:35:52 -0500, Omelet > >> wrote: >> >> >In article >, >> > Chemiker > wrote: >> >> >> FWIW: I have about 1/4 cord of plum and pear. If I don't use it the >> >> termites will. Am considering lamb and pork. I have a pork loin in the >> >> friz and I just spotted a $ale on leg of lamb. >> >> >> >> Ideas? >> >> >> >> Alex, grateful for the earlier advice. >> > >> >For the pork loin, look up my Canadian bacon instructions. It's very >> >good! >> >> Om, I think I have that on my cptr smewhere. I know I downloaded it... >> >> Alex > >Follow my sig link. The album is still there. :-) You're a dear! SWMBO likes it and I have that loin just lookin' for a home!. Thank you! Alex |
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Best wood for beef?
In article >,
Chemiker > wrote: > On Thu, 27 May 2010 18:29:40 -0500, Omelet > > wrote: > > >In article >, > > Chemiker > wrote: > > > >> On Wed, 26 May 2010 19:35:52 -0500, Omelet > > >> wrote: > >> > >> >In article >, > >> > Chemiker > wrote: > >> > >> >> FWIW: I have about 1/4 cord of plum and pear. If I don't use it the > >> >> termites will. Am considering lamb and pork. I have a pork loin in the > >> >> friz and I just spotted a $ale on leg of lamb. > >> >> > >> >> Ideas? > >> >> > >> >> Alex, grateful for the earlier advice. > >> > > >> >For the pork loin, look up my Canadian bacon instructions. It's very > >> >good! > >> > >> Om, I think I have that on my cptr smewhere. I know I downloaded it... > >> > >> Alex > > > >Follow my sig link. The album is still there. :-) > > You're a dear! SWMBO likes it and I have that loin just lookin' for a > home!. > > Thank you! > > Alex You are most welcome! That stuff truly turned out well. :-) -- Peace! Om Web Albums: <http://picasaweb.google.com/OMPOmelet> Only Irish coffee provides in a single glass all four essential food groups: alcohol, caffeine, sugar and fat. --Alex Levine |
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Best wood for beef?
Charly Horse > wrote in
: > Some of the best BBQ in my memory was a mesquite smoked brisket from a > place in Alpine Tx way back too many years ago. Before Big Bend was > crowded. It was not overpowered by smoke and of course it probably > was helped by the fact I'd been camping solo in Big Bend for 10 days > and eaten nothing but granola and canned ham > > Steve Calvin > wrote in > : > >> Dave Bugg wrote: >>> ceed wrote: >>>> On Sun, 23 May 2010 15:28:43 -0500, Steve Calvin >>>> > wrote: >>>> >>>>> IMO, the best use for mesquite is a campfire... >>>> Mesquite is good if you like the flavor. Some do, others don't >>> >>> 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. I learned early, and nearly ruined an >>> ECB in the process (it wanted to retain the bitterness from the >>> smoke and pass it on during other bbq sessions). Mesquite also burns >>> 'hotter' than most other woods, so it is more difficult to control >>> for bbq cooking. To use mesquite, one should always remain diligent >>> and be very cautious. >> >> Well, the campfire crack was more "tongue in cheek" but also >> semi-true (for us anyhow) >> >> We're definitely in the "others don't" camp for meats. SWMBO does >> love me to do some chicken hinted with mesquite. So I do a bunch of >> that in the wsm periodically and she vac seals it and into the >> freezer but on meat, we're in the "no thank you" camp.... As said >> earlier, YMMV. Some people love the flavor I guess, everyone has >> their own likes and dislikes, which is part of what makes things >> interesting. >> >> I'd still go with the pecan and maybe apple. ;-) >> > > we might have vistited same place brisket was killer about 78 or so. cors it mighta been the previous 10 days eatin what ever was in knapsack. But i do recall a place in alpine thet had the most succulent mesquite brisket i ever had |
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