Best wood for beef?
SWMBO brought home a $ale Brisket and asked me to Cook it in the BGE.
I have the following woods available: Apple, pecan, mesquite, plum, fig, and Tabasco oak. Since I normally do pork, with apple smoke, I'm not sure what *really* works with beef. Other than mesquite, that is. Your thoughts on which woods will work with a trimmed Brisket? I intend to smoke/roast ear corn, also. Then I'm going to fill a S/S mixing bowl with sea salt, and make some smoked salt. TIA and good cookin'. Alex, checking out his library. |
Best wood for beef?
Chemiker wrote:
> SWMBO brought home a $ale Brisket and asked me to Cook it in the BGE. > I have the following woods available: > > Apple, pecan, mesquite, plum, fig, and Tabasco oak. > > Since I normally do pork, with apple smoke, I'm not sure what *really* > works with beef. Other than mesquite, that is. > > Your thoughts on which woods will work with a trimmed Brisket? I only use mesquite for high temperature grilling; it is way too 'iffy' for bbq. Any of the others will work just fine, although I am partial to pecan. -- Dave What is best in life? "To crush your enemies, see them driven before you, and to hear the lamentation of the women." -- Conan |
Best wood for beef?
On Sun, 23 May 2010 14:30:14 -0500, Chemiker >
wrote: > SWMBO brought home a $ale Brisket and asked me to Cook it in the BGE. > I have the following woods available: > > Apple, pecan, mesquite, plum, fig, and Tabasco oak. I mostly mix oak or pecan with one fruit tree wood for beef. It's always oak and apple for brisket though. Stay away from mesquite unless you are very sure that's the flavor you want and do not mind that everything tastes like mesquite for the next few months (or you are from Texas.. :) ) >Since I normally do pork, with apple smoke, I'm not sure what *really* > works with beef. Other than mesquite, that is. > > Your thoughts on which woods will work with a trimmed Brisket? > > I intend to smoke/roast ear corn, also. > > Then I'm going to fill a S/S mixing bowl with sea salt, and make some > smoked salt. > > TIA and good cookin'. > > Alex, checking out his library. -- //ceed |
Best wood for beef?
Chemiker wrote:
> SWMBO brought home a $ale Brisket and asked me to Cook it in the BGE. > I have the following woods available: > > Apple, pecan, mesquite, plum, fig, and Tabasco oak. > > Since I normally do pork, with apple smoke, I'm not sure what *really* > works with beef. Other than mesquite, that is. > > Your thoughts on which woods will work with a trimmed Brisket? > > I intend to smoke/roast ear corn, also. > > Then I'm going to fill a S/S mixing bowl with sea salt, and make some > smoked salt. > > TIA and good cookin'. > > Alex, checking out his library. IMO, the best use for mesquite is a campfire... If I were you I'd go with the pecan and maybe some apple mixed in. -- Steve |
Best wood for beef?
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 > If I were you I'd go with the pecan and maybe some apple mixed in. > Agreed. -- //ceed |
Best wood for beef?
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. -- Dave What is best in life? "To crush your enemies, see them driven before you, and to hear the lamentation of the women." -- Conan |
Best wood for beef?
"Chemiker" > wrote in message ... > SWMBO brought home a $ale Brisket and asked me to Cook it in the BGE. > I have the following woods available: > > Apple, pecan, mesquite, plum, fig, and Tabasco oak. > I'd go with the oak, but the others would probably work well too. |
Best wood for beef?
In article >,
Chemiker > wrote: > SWMBO brought home a $ale Brisket and asked me to Cook it in the BGE. > I have the following woods available: > > Apple, pecan, mesquite, plum, fig, and Tabasco oak. > > Since I normally do pork, with apple smoke, I'm not sure what *really* > works with beef. Other than mesquite, that is. > > Your thoughts on which woods will work with a trimmed Brisket? > > I intend to smoke/roast ear corn, also. > > Then I'm going to fill a S/S mixing bowl with sea salt, and make some > smoked salt. > > TIA and good cookin'. > > Alex, checking out his library. I've gotten a lot of compliments on my BBQ when I combine oak and mesquite. I start the fire and get a bed of coals with post oak, then toss on a bit of mesquite. I have plenty of both. I also have quite a bit of hackberry to use up now (once it dries out) and that burns long and hot but I add oak to that also. -- 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 |
Best wood for beef?
On Sun, 23 May 2010 15:34:44 -0500, 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 > >> If I were you I'd go with the pecan and maybe some apple mixed in. >> >Agreed. Thank you guys for your input. Fire's about ready, the meat has been rubbed, and I will go with the Pecan and apple. Alex |
Best wood for beef?
In article >,
Steve Calvin > wrote: > Chemiker wrote: > > SWMBO brought home a $ale Brisket and asked me to Cook it in the BGE. > > I have the following woods available: > > > > Apple, pecan, mesquite, plum, fig, and Tabasco oak. > > > > Since I normally do pork, with apple smoke, I'm not sure what *really* > > works with beef. Other than mesquite, that is. > > > > Your thoughts on which woods will work with a trimmed Brisket? > > > > I intend to smoke/roast ear corn, also. > > > > Then I'm going to fill a S/S mixing bowl with sea salt, and make some > > smoked salt. > > > > TIA and good cookin'. > > > > Alex, checking out his library. > > IMO, the best use for mesquite is a campfire... > > If I were you I'd go with the pecan and maybe some apple mixed in. Mesquite is meant to be used with a light hand. I learned that the hard way once when I used just mesquite for smoking as I have a lot of it at the moment. I'll never do that again! It's working fine for me now tho' as a top dressing in small amounts. -- 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 |
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! -- 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 |
Best wood for beef?
On Sun, 23 May 2010 14:30:14 -0500, Chemiker wrote:
> SWMBO brought home a $ale Brisket and asked me to Cook it in the BGE. > I have the following woods available: > > Apple, pecan, mesquite, plum, fig, and Tabasco oak. > > Since I normally do pork, with apple smoke, I'm not sure what *really* > works with beef. Other than mesquite, that is. > > Your thoughts on which woods will work with a trimmed Brisket? > > I intend to smoke/roast ear corn, also. > > Then I'm going to fill a S/S mixing bowl with sea salt, and make some > smoked salt. > > TIA and good cookin'. > > Alex, checking out his library. Alex, there isn't a 'traditional' 'smoking' wood for beef brisket IMHO, although it seems a few q'rs in texas are drawn towards mesquite as a fuel, you know, we all use what we have available to us in our locality. but anyway, i wouldn't add smoke to a brisket. but that's my personal preference. -- regards, piedmont ~ the practical bbq'r! http://sites.google.com/site/thepracticalbbqr/ |
Best wood for beef?
In ,
Chemiker >spewed forth: > SWMBO brought home a $ale Brisket and asked me to Cook it in the BGE. > I have the following woods available: > > Apple, pecan, mesquite, plum, fig, and Tabasco oak. > > Since I normally do pork, with apple smoke, I'm not sure what *really* > works with beef. Other than mesquite, that is. > > Your thoughts on which woods will work with a trimmed Brisket? > > I intend to smoke/roast ear corn, also. > > Then I'm going to fill a S/S mixing bowl with sea salt, and make some > smoked salt. > > TIA and good cookin'. > > Alex, checking out his library. Pecan and oak, would be my choices |
Best wood for beef?
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. ;-) -- Steve |
Best wood for beef?
Omelet wrote:
> Mesquite is meant to be used with a light hand. I learned that the hard > way once when I used just mesquite for smoking as I have a lot of it at > the moment. > > I'll never do that again! > > It's working fine for me now tho' as a top dressing in small amounts. That's probably the best description of a good use of mesquite that I've seen. If I could use graphics, there'd be an applauding smilie here... ;-) On poultry we do like a hint, on meat; no so much, but to each their own -- Steve |
Best wood for beef?
In article >,
Steve Calvin > wrote: > Omelet wrote: > > > Mesquite is meant to be used with a light hand. I learned that the hard > > way once when I used just mesquite for smoking as I have a lot of it at > > the moment. > > > > I'll never do that again! > > > > It's working fine for me now tho' as a top dressing in small amounts. > > That's probably the best description of a good use of mesquite that I've > seen. > > If I could use graphics, there'd be an applauding smilie here... ;-) > > On poultry we do like a hint, on meat; no so much, but to each their own Thanks Steve! :-) -- 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 |
Best wood for beef?
On Sun, 23 May 2010 14:30:14 -0500, Chemiker
> wrote: >SWMBO brought home a $ale Brisket and asked me to Cook it in the BGE. After 5 hours, inner temp is 180 (cooking right about 300), and I have a couple of surprises. First: Inner temp is 180, but the meat is still leather tough. Maybe this cheap Bri$ket was not so cheap. So, more coals, and banked for the night. Some water in the roasting pan, covered with Al foil. We'll see. Smells great, though. THe Pecan/Apple seems very nice. Except: There was this strange "garbage" - like smell about the Egg. SWMBO put a couple of ears of corn in to roast. I watched her do them. SHe pulled back the shucks, slathered the corn with butter, and stuck in a sprig of rosemary. Closed the shucks. At this point I stopped observing. My error...... When I pulled out the corn, I saw a blue worm on the grate. Curious... (ever get *really* curious? Even when you know you are NOT going to like what you're about to find?) I picked it up and smelled it. It seemed to be a blue flatworm. That smelled like scorched rubber. My intellect immediately apprehended the significance of the data, and I asked her what she used to hold the corn shucks in place...... YUP! Rubber bands! There come times in one's life when word are simply inadequate to express what one's heart feels. When it comes to understanding women, I must say it's easier to understand Hypnerotomachia Poliphili than to understand a woman. SO: She's making lamb chops for her delicious self, and I am warming over some Moussaka with eggplant and fried potato. Appetizers are Manastirka Golden Slivovicz from Serbia. Romaine lettuce in abundance, so lettuce/tomato salad, topped with grated hard cheese (Parmesan or whatever) and maybe some capers. Lemon zest. Life is good. Found a friend on the 'net, one that I have not had contact with for over 40 years. She lives just one county over! So far and yet so near! Much catching up to do, I think. Thanks again for all the suggestions about the mixed woods for smoking. I think that's the wave of the future for us. Alex |
Best wood for beef?
In article >,
Chemiker > wrote: > After 5 hours, inner temp is 180 (cooking right about 300), and I have > a couple of surprises. > > First: Inner temp is 180, but the meat is still leather tough. Maybe > this cheap Bri$ket was not so cheap. So, more coals, and banked for > the night. Some water in the roasting pan, covered with Al foil. We'll > see. Smells great, though. THe Pecan/Apple seems very nice. Sounds like it'll work out well. Most people slow cook briskets for 8 to 14 hours depending on how big they are and what the smoker temp runs. -- 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 |
Best wood for beef?
On Sun, 23 May 2010 20:30:27 -0500, Chemiker wrote:
> On Sun, 23 May 2010 14:30:14 -0500, Chemiker > > wrote: > >>SWMBO brought home a $ale Brisket and asked me to Cook it in the BGE. > > After 5 hours, inner temp is 180 (cooking right about 300), and I have a > couple of surprises. > > First: Inner temp is 180, but the meat is still leather tough. Maybe > this cheap Bri$ket was not so cheap. So, more coals, and banked for the > night. Some water in the roasting pan, covered with Al foil. We'll see. > Smells great, though. THe Pecan/Apple seems very nice. > > Except: There was this strange "garbage" - like smell about the Egg. > SWMBO put a couple of ears of corn in to roast. I watched her do them. > SHe pulled back the shucks, slathered the corn with butter, and stuck in > a sprig of rosemary. Closed the shucks. At this point I stopped > observing. My error...... > > When I pulled out the corn, I saw a blue worm on the grate. Curious... > (ever get *really* curious? Even when you know you are NOT going to like > what you're about to find?) I picked it up and smelled it. It seemed to > be a blue flatworm. > > That smelled like scorched rubber. > > My intellect immediately apprehended the significance of the data, and I > asked her what she used to hold the corn shucks in place...... > > YUP! Rubber bands! > > There come times in one's life when word are simply inadequate to > express what one's heart feels. When it comes to understanding women, I > must say it's easier to understand Hypnerotomachia Poliphili than to > understand a woman. > > SO: She's making lamb chops for her delicious self, and I am warming > over some Moussaka with eggplant and fried potato. > > Appetizers are Manastirka Golden Slivovicz from Serbia. > > Romaine lettuce in abundance, so lettuce/tomato salad, topped with > grated hard cheese (Parmesan or whatever) and maybe some capers. Lemon > zest. > > Life is good. Found a friend on the 'net, one that I have not had > contact with for over 40 years. She lives just one county over! So far > and yet so near! Much catching up to do, I think. > > Thanks again for all the suggestions about the mixed woods for smoking. > I think that's the wave of the future for us. > > Alex It isn't going to be tender until 190 plus, you gotta go to 190-195 to tenderize. -- regards, piedmont ~ the practical bbq'r! http://sites.google.com/site/thepracticalbbqr/ |
Best wood for beef?
Ed Pawlowski wrote:
> > "Chemiker" > wrote in message > ... >> SWMBO brought home a $ale Brisket and asked me to Cook it in the BGE. >> I have the following woods available: >> >> Apple, pecan, mesquite, plum, fig, and Tabasco oak. >> > > I'd go with the oak, but the others would probably work well too. Post oak fur sure. Pecan if available. No mesquite. (mesquite is for hot grilling only) |
Best wood for beef?
On Sun, 23 May 2010 16:17:46 -0500, Omelet > wrote:
> I also have quite a bit of hackberry to use up now (once it dries out) > and that burns long and hot but I add oak to that also. Never thought of using hackberry. What is it close to in flavor? -- //ceed |
Best wood for beef?
On May 23, 3:30*pm, Chemiker > wrote:
> SWMBO brought home a $ale Brisket and asked me to Cook it in the BGE. > *I have the following woods available: > > Apple, pecan, mesquite, plum, fig, and Tabasco oak. > I can't get enough smoke on pulled pork but the best briskets I've cooked have been with no smoke wood at all, just hardwood lump. I'm leaning that way with side ribs as well. Your BGE doesn't burns logs, do you ever run it with lump alone? Lump provides a lot of flavour on it's own. Cam |
Best wood for beef?
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. ;-) > |
Best wood for beef?
In article >,
Shawn Martin > wrote: > Ed Pawlowski wrote: > > > > "Chemiker" > wrote in message > > ... > >> SWMBO brought home a $ale Brisket and asked me to Cook it in the BGE. > >> I have the following woods available: > >> > >> Apple, pecan, mesquite, plum, fig, and Tabasco oak. > >> > > > > I'd go with the oak, but the others would probably work well too. > > Post oak fur sure. Pecan if available. No mesquite. (mesquite is for > hot grilling only) Post Oak (and Hackberry) have been some of my best woods. -- 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 |
Best wood for beef?
In article <op.vc7y4nubcj7p5p@christian-laptop>,
ceed > wrote: > On Sun, 23 May 2010 16:17:46 -0500, Omelet > wrote: > > > I also have quite a bit of hackberry to use up now (once it dries out) > > and that burns long and hot but I add oak to that also. > > Never thought of using hackberry. What is it close to in flavor? Very Neutral. A lot of people complain that "it does nor burn well" but it just takes some time to get it going. Once it does, it makes very hot coals. I use it as a base sometimes as I have a lot of it and add oak, then top dress with mesquite if I want that flavor added. It's hard to compare hackberry to anything. Maybe to oak but milder. I kinda go back and forth between it and post oak as a base fire depending on what branches came down last. <g> I have a lot of trees on my very small property! I need to BBQ more and use it up. -- Peace! Om Web Albums: <http://picasaweb.google.com/OMPOmelet> Â*Only Irish Â*coffee provides in a single glass all four Â*essential food groups: alcohol, caffeine, sugar Â*and fat. --Alex Levine |
Best wood for beef?
"Charly Horse" > wrote in message .. . > 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 It is in the technique. A small hot fire with mesquite may be OK, but slow smoldering may be worse than other woods. I've never used mesquite so I have no personal experience, but any fire too slow is going to taste like creosote or worse. |
Best wood for beef?
In article >,
"Ed Pawlowski" > wrote: > "Charly Horse" > wrote in message > .. . > > 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 > > It is in the technique. A small hot fire with mesquite may be OK, but slow > smoldering may be worse than other woods. I've never used mesquite so I > have no personal experience, but any fire too slow is going to taste like > creosote or worse. I do have experience at it, and it truly does depend on the wood and with some, how well aged it is. Mesquite is too strong. Oak is not and my favorite, to date, is mimosa but I have a limited supply of it. It's being reserved for the next batch of Canadian Bacon! -- 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 |
Best wood for beef?
On May 23, 3:17*pm, Omelet > wrote:
> I've gotten a lot of compliments on my BBQ when I combine oak and > mesquite. I start the fire and get a bed of coals with post oak, then > toss on a bit of mesquite. *I have plenty of both. Same here. The key is to cut and season the mesquite yourself, not buy store crap. Otherwise you are probably using wood that was cut a few months ago. Well seasoned mesquite (2-3 years) works very well in the pit. The green/improperly seasoned stuff is really nasty and smells like green weeds. Robert |
Best wood for beef?
In article
>, " > wrote: > On May 23, 3:17*pm, Omelet > wrote: > > > I've gotten a lot of compliments on my BBQ when I combine oak and > > mesquite. I start the fire and get a bed of coals with post oak, then > > toss on a bit of mesquite. *I have plenty of both. > > Same here. The key is to cut and season the mesquite yourself, not > buy store crap. Otherwise you are probably using wood that was cut a > few months ago. I lost a rather large mesquite this past year... and have a lot of post oaks that drop branches. > > Well seasoned mesquite (2-3 years) works very well in the pit. The > green/improperly seasoned stuff is really nasty and smells like green > weeds. > > Robert Yah, but do be careful if you try to use pure mesquite for smoking! -- 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 |
Best wood for beef?
On May 25, 10:15*pm, Omelet > wrote:
> > Well seasoned mesquite (2-3 years) works very well in the pit. *The > > green/improperly seasoned stuff is really nasty and smells like green > > weeds. > > > Robert > > Yah, but do be careful if you try to use pure mesquite for smoking! No problem. I have been smoking briskets for about 35 years now, and have made just about all the mistakes one can make. My favorite mix is mostly oak with a bit of mesquite thrown in on the offset. On my WSM, and couple of small pieces is all that is needed for a nice twang to the bark. It is strong, but jeez... not that strong. As I said before, >>seasoned<< mesquite is the key. I promise to all, if you harvest yourself, split it yourself (no bark, please), and season it in the hot sun for couple of years it isn't radioactive at all. Quite pleasant, really. Robert |
Best wood for beef?
On 25-May-2010, " > wrote: > On May 23, 3:17*pm, Omelet > wrote: > > > I've gotten a lot of compliments on my BBQ when I combine oak and > > mesquite. I start the fire and get a bed of coals with post oak, then > > toss on a bit of mesquite. *I have plenty of both. > > Same here. The key is to cut and season the mesquite yourself, not > buy store crap. Otherwise you are probably using wood that was cut a > few months ago. > > Well seasoned mesquite (2-3 years) works very well in the pit. The > green/improperly seasoned stuff is really nasty and smells like green > weeds. > > Robert I haven't used mesquite for years, but when I did, it was harvested off the ground not far from the pit and it had been laying there for many years. It was very clean burning with very little smoke. We only used it to grill with, but nevertheless, we never experienced any particular smell or taste from it. -- Brick (The democracy will cease to exist when you take away from those who are willing to work and give to those who would not. <http://www.brainyquote.com/quotes/quotes/t/thomasjeff122881.html> Thomas Jefferson) |
Best wood for beef?
In article
>, " > wrote: > On May 25, 10:15*pm, Omelet > wrote: > > > > Well seasoned mesquite (2-3 years) works very well in the pit. *The > > > green/improperly seasoned stuff is really nasty and smells like green > > > weeds. > > > > > Robert > > > > Yah, but do be careful if you try to use pure mesquite for smoking! > > No problem. I have been smoking briskets for about 35 years now, and > have made just about all the mistakes one can make. Ok. I'm still a beginner but learned that gem from "bitter" experience. <g> I tried to rescue the meat by stewing it but just ended up wasting ingredients as I had to toss the whole bitter mess. Even the dogs would not touch it. > > My favorite mix is mostly oak with a bit of mesquite thrown in on the > offset. On my WSM, and couple of small pieces is all that is needed > for a nice twang to the bark. Cool. That's pretty much what I've been doing lately with maybe some hackberry thrown into that as a base fire. I have more of that than anything else at the moment. My big tree out front got majorly stressed after the city topped it due to power lines last summer. Most of the shade branches dropped and it was a hell of a mess. I still have one more branch to cut up that fell _after_ I paid a tree service to help me with the mess and additional needed pruning. I also have a few post oak branches out back that need to be cut up as well. > > It is strong, but jeez... not that strong. As I said before, > >>seasoned<< mesquite is the key. I promise to all, if you harvest > yourself, split it yourself (no bark, please), and season it in the > hot sun for couple of years it isn't radioactive at all. Quite > pleasant, really. > > Robert <lol> Cute. ;-) I just use it as a top dressing with a light hand, like I posted before. To date, my FAVORITE smoking wood is Mimosa. Similar flavor to mesquite but a lot lighter. Unfortunately, my supply of that is limited. I'm saving what I have left for the next batch of Canadian Bacon. -- 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 |
Best wood for beef?
On Mon, 24 May 2010 15:40:51 -0700 (PDT), Cam wrote:
> I can't get enough smoke on pulled pork Butterfly it. Or cut it in half. CostCo's work good for this since they are already boneless You just open it up with one more cut. And CostCo pork is going to be better than any supermarket crap. -sw |
Best wood for beef?
On Mon, 24 May 2010 15:40:51 -0700 (PDT), Cam >
wrote: >On May 23, 3:30*pm, Chemiker > wrote: >> SWMBO brought home a $ale Brisket and asked me to Cook it in the BGE. >> *I have the following woods available: >> >> Apple, pecan, mesquite, plum, fig, and Tabasco oak. >> >I can't get enough smoke on pulled pork but the best briskets I've >cooked have been with no smoke wood at all, just hardwood lump. I'm >leaning that way with side ribs as well. >Your BGE doesn't burns logs, do you ever run it with lump alone? Lump >provides a lot of flavour on it's own. > >Cam Yes, I have. I let the brisket go over night, and the next day it was sweet and tender within, but charred without. I then replaced the thermometer and started a new one. Using the advice I got here, I did it in an aluminum throwaway pan, with a light roof of foil, and a bit of Pride of Deer Camp basting. It came out beautifully. I used some pecan and apple, but not much. We're having left-overs tonight, with stewed squash in tomato, and a bitter herb salad. Got to get in the kitchen, and start the baking of the bread. It ready to go. Alex |
Best wood for beef?
>
>Cherry, Pecan, other fruitwoods - OK for beef but better for other meats > >MartyB in KC 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. |
Best wood for beef?
On Wed, 26 May 2010 19:01:05 -0500, Chemiker wrote:
> Yes, I have. I let the brisket go over night, and the next day it was > sweet and tender within, but charred without. I then replaced the > thermometer and started a new one. Using the advice I got here, I did > it in an al***num throwaway p*n, with a light roof of f**l, and a bit > of Pride of Deer Camp b*sting. You got that advice here? -sw |
Best wood for beef?
In article >,
Chemiker > wrote: > > > >Cherry, Pecan, other fruitwoods - OK for beef but better for other meats > > > >MartyB in KC > > 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! -- 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 |
Best wood for beef?
On Wed, 26 May 2010 19:29:18 -0500, Sqwertz
> wrote: >On Wed, 26 May 2010 19:01:05 -0500, Chemiker wrote: > >> Yes, I have. I let the brisket go over night, and the next day it was >> sweet and tender within, but charred without. I then replaced the >> thermometer and started a new one. Using the advice I got here, I did >> it in an al***num throwaway p*n, with a light roof of f**l, and a bit >> of Pride of Deer Camp b*sting. > >You got that advice here? > >-sw The advice I referred to was about the original topic.... which woods for beef. I used the pan to prevent fat flareups; the loose foil roof allowed the meat to cook nicely with a nice smokey glaze. Alex |
Best wood for beef?
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 |
Best wood for beef?
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. :-) -- 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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