Shawn wrote:
> Nonnymus wrote:
>> Shawn wrote:
>>
>>>
>>> Hey! You're blowing our marketing program here.
>>> We figured out a couple of decades ago that the only way to rid
>>> ourselves of this nusance weed was to create a global market for it.
>>
>> I think that the finest Porterhouse I ever ate was at some restaurant
>> in Austin, back in the 70's. The steak was grilled over Mesquite
>> coals and served with a ladle of Pintos in a tin plate. I've had
>> many steaks in my life, including Angus steers that started out life
>> after weening on corn/hay/drylass and hung for 30+ days before
>> cutting. Never, have I had a finer steak than that night in Austin,
>> and I've never been able to recreate it.
>
>
> That's probably the difference. Once it has burned down to coals, the
> flavor mekkows a lot. Most folks don't go to the effort of
> pre-burning before adding to the smoker.
>
> If you pre-burn to coals first, I think you can get acceptable Q from
> just about any non-processed hardwood. (with the exception of Cowboy
> lump. (Who knows what they put in that stuff))

I ment "Mellows" (Put down the coffee cup, and back away from the
computer)