koko wrote:
> On Mon, 06 Jul 2009 16:17:21 -0400, Bob Muncie >
> wrote:
>
>> Kswck wrote:
>
> snippage
>
>>> Meat looks okay. Asparagus? Don't like em myself, but they look like they
>>> have been on the bbq a bit too long.
>
>> Aside from actually liking asparagus anyway, the picture indicate both
>> the meat and vegetable was done to perfection... but that's just me.
>>
>> If I Knew Koko personally, and lived close enough, I'd certainly try and
>> weasel my way into her dining room (or picnic table as outside is nice
>> to) :-)
>>
>> Bob
>
> And you would be most welcomed.
>
> koko
> --
>
> There is no love more sincere than the love of food
> George Bernard Shaw
> www.kokoscorner.typepad.com
> updated 07/05

Thank you sweetie... I would definitely show appreciation for the nice
meal you prepare. Nice pictures to.

Bob

On Mon, 06 Jul 2009 19:19:54 -0700, koko > wrote:

>Thanks for the explination. Lately I've been liking a lot of my
>veggies with a little char on them, especially potatoes, broccoli,
>cauliflower and of course asparagus. Oh, yes and green beans.

My grandparents used to give the (accidentally) burned toast to their
dogs saying "it's good for their teeth". I have no idea what that was
based on. Just sayin'.

--
I love cooking with wine.
Sometimes I even put it in the food.

"Mark Thorson" > wrote in message
...
> brooklyn1 wrote:
>>
>> "sf" > wrote in message
>> ...
>> >
>> > I doubt it, smoke flavored potato chips or bbq sauce with a wood name
>> > on it is called marketing. Mesquite coal is burned because it's
>> > smokeless and because it has an intense heat that sears meat quickly.
>> >
>> Nonsense... all charcoal, regardless from which wood, burns exactly the
>> same.
>
> I've done lots of grilling with both briquettes
> and mesquite charcoal chunks, and the latter is
> significantly hotter.

Briquettes are not charcoal you ****ing schizo freak.

Bob Muncie wrote:
>
> Aside from actually liking asparagus anyway, the picture indicate both the
> meat and vegetable was done to perfection... but that's just me.
>
> If I Knew Koko personally, and lived close enough, I'd certainly try and
> weasel my way into her pants.

At least you're up front.

Sheldon wrote:

> I love the way eight-year-old boys play hard-to-get when I reach for their
> penises.

At least you're up front.

Bob

sf wrote:
> On Mon, 6 Jul 2009 19:28:27 -0400, "Nancy Young"

>> Well, if they are making mesquite flavored BBQ sauces etc etc etc,
>> they aren't trying to mimic the flavor of eating the wood. Obviously
>> grilling over mesquite imparts a flavor.
>>
> I doubt it, smoke flavored potato chips or bbq sauce with a wood name
> on it is called marketing. Mesquite coal is burned because it's
> smokeless and because it has an intense heat that sears meat quickly.

Okay, and has a flavor that many people don't care for, including me.

nancy

"brooklyn1" > wrote in message
...
> Bob Muncie wrote:
>>
>> Aside from actually liking asparagus anyway, the picture indicate both
>> the meat and vegetable was done to perfection... but that's just me.
>>
>> If I Knew Koko personally, and lived close enough, I'd certainly try and
>> weasel my way into her pants.
>
> At least you're up front.
>
>
>

chicks dig that.

"Nancy Young" writes:
> sf wrote:
>> "Nancy Young" writes:
>
>>> Well, if they are making mesquite flavored BBQ sauces etc etc etc,
>>> they aren't trying to mimic the flavor of eating the wood. Obviously
>>> grilling over mesquite imparts a flavor.
>>>
>> I doubt it, smoke flavored potato chips or bbq sauce with a wood name
>> on it is called marketing. Mesquite coal is burned because it's
>> smokeless and because it has an intense heat that sears meat quickly.
>
> Okay, and has a flavor that many people don't care for, including me.
>
> nancy

The flavor you don't like comes from the smoke of burning mesquite wood.
The flavor derived from burning mesquite charcoal is exactly the same as
from burning charcoal made from oak, or maple, or pear, or apple. Different
woods burn at different temperatures but all charcoal burns at the same
temperature. Once wood is made into charcoal it is no longer wood... it's
like once organic matter becomes oil there is no way to know what
animals/plants it once was. There really is no such thing as mesquite
charcoal, because believe what you will but there is no way to determine
what wood was turned into charcoal... got as much chance as determining
which tree generated the air you breathe. Anyone who is paying a premium
price for a bag of "mesquite charcoal" is a pinhead... it may contain some
charcoal derived from mesquitte but there is no way to tell... if it smells
of burning mesquite then it was salted with mesquitte wood smoke, and could
easily be artificial mesquitte wood smoke. It really should be illegal to
label charcoal with what wood it was made. Remember the old ESSO
brontosaurus signs... there is no way to know from which anaimal that oil
was derived, your fifty year old Harley Hawg coulda been powered by
prehistoric gecko, or fruit fly... yoose wanna tell some Hells Angels they
got unleaded fruit fly between their legs! LOL

"C.D" > wrote in message
ster.com...
>
> "brooklyn1" > wrote in message
> ...
>> Bob Muncie wrote:
>>>
>>> Aside from actually liking asparagus anyway, the picture indicate both
>>> the meat and vegetable was done to perfection... but that's just me.
>>>
>>> If I Knew Koko personally, and lived close enough, I'd certainly try and
>>> weasel my way into her pants.
>>
>> At least you're up front.
>>
>>
>>
>
> chicks dig that.

Yeah, you think... just try telling some some chick when she asks if those
jeans make her ass look big... you had best lie of you ain't gettin' any.

Michael "Dog3" wrote:
> Bob Muncie >
> : in rec.food.cooking
>
>> Aside from actually liking asparagus anyway, the picture indicate both
>> the meat and vegetable was done to perfection... but that's just me.
>
> Same here. They both looked wonderful to me.
>
>> If I Knew Koko personally, and lived close enough, I'd certainly try
>> and weasel my way into her dining room (or picnic table as outside is
>> nice to) :-)
>
> I agree! I'd also like to plop myself in Dabney's kitchen for a few day
>
> Michael
>

Us non-bipolar guys can appreciate the good things others bring to the
table. Which reminds me Michael, if it wasn't for you, C.D, and Bob, I'd
never even noticed that peanut brain even posted. He's one of two in my
permanent filter, and I don't care if he's having a good day. I don't
want to read anything from him anyway.

Regards,

Bob

koko wrote:
> Michael's flank steak thread popped into my head when I saw a flank
> steak at TJ's today so I had to get one.


>
> Dinner is served.


I really looks delicious, Koko. The flank looks so tender and juicy.

gloria p

"Gloria P" wrote:
>
> The flank looks so tender and juicy.
>
>

Huh, how can you tell it's flank steak?!?!? From how that meat is hacked
and presented in a discombobulated heap there is no way to know what cut of
meat it is. And it's not possible to see tenderness. I don't see any
juiciness, the only juiciness is your drippy sappiness.

Michael "Dog3" wrote:
> Bob Muncie >
> : in rec.food.cooking
>
>> Us non-bipolar guys can appreciate the good things others bring to the
>> table. Which reminds me Michael, if it wasn't for you, C.D, and Bob,
>> I'd never even noticed that peanut brain even posted. He's one of two
>> in my permanent filter, and I don't care if he's having a good day. I
>> don't want to read anything from him anyway.
>
> Hmmm... "Peanut Brain" describes several people in this group. I only have
> 2 people in my kf. I give neither of them credit for having a brain at
> all. Wanna tell me who "Peanut Brain" might be? I have an idea
>
> Michael
>

Not to belabor the topic, it would be shelbrook but you already knew
that. :-)

Back on topic: I like most of my steaks like I like my roasts, crusty on
the outside, and heated through the middle. Usually naked (the steak),
or with EVOO brushed on, and salt & peppered. The butter, herbed
butters, and sauces are for those times you are just in the mood for it,
but it's not the usual.

Bob

Michael "Dog3" wrote:
> Bob Muncie >
> : in rec.food.cooking
>
>
>> Back on topic: I like most of my steaks like I like my roasts, crusty
>> on the outside, and heated through the middle. Usually naked (the
>> steak), or with EVOO brushed on, and salt & peppered. The butter,
>> herbed butters, and sauces are for those times you are just in the
>> mood for it, but it's not the usual.
>>
>
> Sounds like we like our steaks about the same way. I don't usually do the
> sauce things much. I do sometimes. Now and then I enjoy blue cheese on a
> steak as well but that is a rarity. As you said, when the mood strikes.
>
> Michael

My husband likes his steaks rare enough, that a good vet could revive
it. He uses ketchup on almost everything, including his steak. I like
butter mine, sometimes I will use a sauce and sometimes I won't.


Becca

On 07 Jul 2009 12:50:59 GMT, "Michael \"Dog3\""
> wrote:

>Bob Muncie >
: in rec.food.cooking
>
>> Aside from actually liking asparagus anyway, the picture indicate both
>> the meat and vegetable was done to perfection... but that's just me.
>
>Same here. They both looked wonderful to me.
>
>>
>> If I Knew Koko personally, and lived close enough, I'd certainly try
>> and weasel my way into her dining room (or picnic table as outside is
>> nice to) :-)
>
>I agree! I'd also like to plop myself in Dabney's kitchen for a few day
>
>Michael

And I'd be right next to you.

koko
--

There is no love more sincere than the love of food
George Bernard Shaw
www.kokoscorner.typepad.com
updated 07/05

In article >,
"brooklyn1" > wrote:

> "Gloria P" wrote:
> >
> > The flank looks so tender and juicy.
> >
> >
>
> Huh, how can you tell it's flank steak?!?!? From how that meat is hacked
> and presented in a discombobulated heap there is no way to know what cut of
> meat it is. And it's not possible to see tenderness. I don't see any
> juiciness, the only juiciness is your drippy sappiness.

It's pretty obvious that it's a flank steak, you doof! Look at the
third and fourth sets of pictures. The grain is obvious.

More important than that, though, is the fact that Koko said it is flank
steak. She was there. She knows. You're just being ornery. :-P

--
-Barb, Mother Superior, HOSSSPoJ
http://web.me.com/barbschaller - good news 4-6-2009
"Be kind, for everyone you meet is fighting a great battle."
-Philo of Alexandria

On Tue, 07 Jul 2009 10:29:09 -0600, Gloria P >
wrote:

>koko wrote:
>> Michael's flank steak thread popped into my head when I saw a flank
>> steak at TJ's today so I had to get one.
>
>
>>
>> Dinner is served.
>
>
>I really looks delicious, Koko. The flank looks so tender and juicy.
>
>gloria p

Thank you gloria, it was, and is. We are enjoying it again tonight.

koko
--

There is no love more sincere than the love of food
George Bernard Shaw
www.kokoscorner.typepad.com
updated 07/05

On Jul 7, 6:13*pm, "Michael \"Dog3\"" > wrote:
> Bob Muncie al-september..org:in rec.food.cooking
>
>
>
> > Back on topic: I like most of my steaks like I like my roasts, crusty
> > on the outside, and heated through the middle. Usually naked (the
> > steak), or with EVOO brushed on, and salt & peppered. The butter,
> > herbed butters, and sauces are for those times you are just in the
> > mood for it, but it's not the usual.
>
> Sounds like we like our steaks about the same way. I don't usually do the
> sauce things much. I do sometimes. *Now and then I enjoy blue cheese on a
> steak as well but that is a rarity. As you said, when the mood strikes.


I keep steak sauce around, but don't usually use it. The A-1 folks
must be panicked. Their new formulations are not very good at all,
while the knockoffs of the original are better than any of the new
A-1s.

This isn't about whether Original A-1 is worthy of a steak, but about
A-1's futile attempt to hold onto market share. I grilled chuck
steaks this evening, R to MR, and the family loved them. I made
broccoli for them, and my son asked for more broccoli.. I made cheese
sauce for my wife, but the son ate his plain.
>
> Michael

--Bryan

"sf" > wrote in message
...
> On Mon, 6 Jul 2009 07:24:32 -0400, "Nancy Young"
> > wrote:
>
>>sf wrote:
>>> On Sun, 5 Jul 2009 20:53:49 -0700 (PDT), Bobo Bonobo®
>>> > wrote:
>>>
>>>> It is an acquired taste
>>>
>>> Acquired taste? It's very clean burning. Nothing unnecessary - it
>>> lets the flavor of the meat and added seasonings shine through.
>>
>>I do not like the flavor of mesquite.
>>
> I don't understand how you can say it has "flavor". It doesn't impart
> flavor like hickory or fruitwood is rumored to do. It's used for heat
> (not flavor) but it can create smoke if you're sloppy or whatever
> you're cooking is fatty and drips onto the coals.
>
> --
> I love cooking with wine.
> Sometimes I even put it in the food.


I beg to differ. Mesquite isn't just used for heat. It's used for smoking
(not "if you're sloppy") and grilling on purpose. It imparts a sharp taste
to whatever is being grilled or smoked. There are all sorts of packaged
marinade mixes that try to emulate mesquite for that very reason.

Jill

jmcquown said...

> "sf" > wrote in message
> ...
>> On Mon, 6 Jul 2009 07:24:32 -0400, "Nancy Young"
>> > wrote:
>>
>>>sf wrote:
>>>> On Sun, 5 Jul 2009 20:53:49 -0700 (PDT), Bobo Bonobo®
>>>> > wrote:
>>>>
>>>>> It is an acquired taste
>>>>
>>>> Acquired taste? It's very clean burning. Nothing unnecessary - it
>>>> lets the flavor of the meat and added seasonings shine through.
>>>
>>>I do not like the flavor of mesquite.
>>>
>> I don't understand how you can say it has "flavor". It doesn't impart
>> flavor like hickory or fruitwood is rumored to do. It's used for heat
>> (not flavor) but it can create smoke if you're sloppy or whatever
>> you're cooking is fatty and drips onto the coals.
>>
>> --
>> I love cooking with wine.
>> Sometimes I even put it in the food.
>
>
> I beg to differ. Mesquite isn't just used for heat. It's used for
> smoking (not "if you're sloppy") and grilling on purpose. It imparts a
> sharp taste to whatever is being grilled or smoked. There are all sorts
> of packaged marinade mixes that try to emulate mesquite for that very
> reason.
>
> Jill


Mornin' Jill,

I once heard a mention on a foodTV BBQ show that wood smoking shouldn't be
a "start to finish" process, as it supposedly imparts too much wood
flavor/bitterness into the meats. It was suggested to add the wood flavor
as a later stage of the BBQ.

Andy

On Mon, 06 Jul 2009 20:52:01 GMT, brooklyn1 wrote:

> "Bob Muncie" > wrote in message
> ...
>> Kswck wrote:
>>> "brooklyn1" > wrote in message
>>> ...
>>>> "blake murphy" > wrote in message
>>>> . ..
>>>>> On Sun, 05 Jul 2009 20:30:24 -0700, koko wrote:
>>>>>
>>>>>> Michael's flank steak thread popped into my head when I saw a flank
>>>>>> steak at TJ's today so I had to get one.
>>>>>>
>>>>>>
>>>>>> Dinner is served.
>>>>>> http://i39.tinypic.com/2f06pfd.jpg
>>>>>>
>>>>>>
>>>> I take it those are asparagus... they look burnt. The steak is cooked
>>>> just to my liking, the knife appears to have been sharp, but someone
>>>> needs much improved knife skills, a nice piece of meat hacked into
>>>> chunks.
>>>>
>>>>
>>>>
>>>
>>> Meat looks okay. Asparagus? Don't like em myself, but they look like they
>>> have been on the bbq a bit too long.
>> Aside from actually liking asparagus anyway, the picture indicate both the
>> meat and vegetable was done to perfection... but that's just me.
>>
>> If I Knew Koko personally, and lived close enough, I'd certainly try and
>> weasel my way into her dining room (or picnic table as outside is nice to)
>> :-)
>>
>>
>
> So, Muncie the Moocher! LOL

good thing you're not invited anywhere except down to the station house.

blake

Bobo Bonobo® wrote:
> On Jul 7, 6:13 pm, "Michael \"Dog3\"" > wrote:
>> Bob Muncie al-september.org:in rec.food.cooking
>>
>>
>>
>>> Back on topic: I like most of my steaks like I like my roasts, crusty
>>> on the outside, and heated through the middle. Usually naked (the
>>> steak), or with EVOO brushed on, and salt & peppered. The butter,
>>> herbed butters, and sauces are for those times you are just in the
>>> mood for it, but it's not the usual.
>> Sounds like we like our steaks about the same way. I don't usually do the
>> sauce things much. I do sometimes. Now and then I enjoy blue cheese on a
>> steak as well but that is a rarity. As you said, when the mood strikes.
>
>
> I keep steak sauce around, but don't usually use it. The A-1 folks
> must be panicked. Their new formulations are not very good at all,
> while the knockoffs of the original are better than any of the new
> A-1s.
>
> This isn't about whether Original A-1 is worthy of a steak, but about
> A-1's futile attempt to hold onto market share. I grilled chuck
> steaks this evening, R to MR, and the family loved them. I made
> broccoli for them, and my son asked for more broccoli.. I made cheese
> sauce for my wife, but the son ate his plain.
>> Michael
>
> --Bryan

I'm ashamed to admit it, but I do keep a bottle of A1 sauce around for
when I accidentally reheat to long in the microwave.

Bob

blake murphy wrote:
> On Mon, 06 Jul 2009 20:52:01 GMT, brooklyn1 wrote:
>
>> "Bob Muncie" > wrote in message
>> ...
>>> Kswck wrote:
>>>> "brooklyn1" > wrote in message
>>>> ...
>>>>> "blake murphy" > wrote in message
>>>>> . ..
>>>>>> On Sun, 05 Jul 2009 20:30:24 -0700, koko wrote:
>>>>>>
>>>>>>> Michael's flank steak thread popped into my head when I saw a flank
>>>>>>> steak at TJ's today so I had to get one.
>>>>>>>
>>>>>>>
>>>>>>> Dinner is served.
>>>>>>> http://i39.tinypic.com/2f06pfd.jpg
>>>>>>>
>>>>>>>
>>>>> I take it those are asparagus... they look burnt. The steak is cooked
>>>>> just to my liking, the knife appears to have been sharp, but someone
>>>>> needs much improved knife skills, a nice piece of meat hacked into
>>>>> chunks.
>>>>>
>>>>>
>>>>>
>>>> Meat looks okay. Asparagus? Don't like em myself, but they look like they
>>>> have been on the bbq a bit too long.
>>> Aside from actually liking asparagus anyway, the picture indicate both the
>>> meat and vegetable was done to perfection... but that's just me.
>>>
>>> If I Knew Koko personally, and lived close enough, I'd certainly try and
>>> weasel my way into her dining room (or picnic table as outside is nice to)
>>> :-)
>>>
>>>
>> So, Muncie the Moocher! LOL
>
> good thing you're not invited anywhere except down to the station house.
>
> blake

Blake - I long ago chose to KF that fool, so if nobody replies to the
pedantic, pathetic, and basically moronic fool, I don't hear him. And
he''s welcome to rage in to his own silence about me. If he's focusing
on me (and I'm not listening), than he's not bothering anyone else.

Bob

On Sun, 05 Jul 2009 20:30:24 -0700, koko > wrote:

>Dinner is served.
>http://i39.tinypic.com/2f06pfd.jpg

Looks great Koko. The asparagus looks perfect! I love it that way.

Lou

On Mon, 6 Jul 2009 07:24:32 -0400, "Nancy Young"
> wrote:

>sf wrote:
>> On Sun, 5 Jul 2009 20:53:49 -0700 (PDT), Bobo Bonobo®
>> > wrote:
>>
>>> It is an acquired taste
>>
>> Acquired taste? It's very clean burning. Nothing unnecessary - it
>> lets the flavor of the meat and added seasonings shine through.
>
>I do not like the flavor of mesquite.

I don't like it either. To me it seems bitter. I'd prefer apple or
cherry.

Lou

On Jul 8, 8:58*am, Bob Muncie > wrote:
> blake murphy wrote:
> > On Mon, 06 Jul 2009 20:52:01 GMT, brooklyn1 wrote:
>
> >> "Bob Muncie" > wrote in message
> ...
> >>> Kswck wrote:
> >>>> "brooklyn1" > wrote in message
> . ..
> >>>>> "blake murphy" > wrote in message
> >>>>>news:1toxh6jdivq8u$.1cq23ayc4js5n$.dlg@40tude .net...
> >>>>>> On Sun, 05 Jul 2009 20:30:24 -0700, koko wrote:
>
> >>>>>>> Michael's flank steak thread popped into my head when I saw a flank
> >>>>>>> steak at TJ's today so I had to get one.
>
> >>>>>>> Dinner is served.
> >>>>>>>http://i39.tinypic.com/2f06pfd.jpg
>
> >>>>> I take it those are asparagus... *they look burnt. The steak is cooked
> >>>>> just to my liking, the knife appears to have been sharp, but someone
> >>>>> needs much improved knife skills, a nice piece of meat hacked into
> >>>>> chunks.
>
> >>>> Meat looks okay. Asparagus? Don't like em myself, but they look like they
> >>>> have been on the bbq a bit too long.
> >>> Aside from actually liking asparagus anyway, the picture indicate both the
> >>> meat and vegetable was done to perfection... but that's just me.
>
> >>> If I Knew Koko personally, and lived close enough, I'd certainly try and
> >>> weasel my way into her dining room (or picnic table as outside is nice to)
> >>> :-)
>
> >> So, Muncie the Moocher! LOL
>
> > good thing you're not invited anywhere except down to the station house..
>
> > blake
>
> Blake - I long ago chose to KF that fool, so if nobody replies to the
> pedantic, pathetic, and basically moronic fool, I don't hear him. And
> he''s welcome to rage in to his own silence about me. If he's focusing
> on me (and I'm not listening), than he's not bothering anyone else.

I haven't responded to him in months. I believe him to be mentally
ill, and anyway his slurs against Italians, Irish, women, etc. make
him not worth responding to.

He's like a Jewish Know Nothing:
http://en.wikipedia.org/wiki/Know_Nothing
>
> Bob

--Bryan

"Andy" > wrote in message ...
> jmcquown said...
>
>> "sf" > wrote in message
>> ...
>>> On Mon, 6 Jul 2009 07:24:32 -0400, "Nancy Young"
>>> > wrote:
>>>
>>>>sf wrote:
>>>>> On Sun, 5 Jul 2009 20:53:49 -0700 (PDT), Bobo Bonobo®
>>>>> > wrote:
>>>>>
>>>>>> It is an acquired taste
>>>>>
>>>>> Acquired taste? It's very clean burning. Nothing unnecessary - it
>>>>> lets the flavor of the meat and added seasonings shine through.
>>>>
>>>>I do not like the flavor of mesquite.
>>>>
>>> I don't understand how you can say it has "flavor". It doesn't impart
>>> flavor like hickory or fruitwood is rumored to do. It's used for heat
>>> (not flavor) but it can create smoke if you're sloppy or whatever
>>> you're cooking is fatty and drips onto the coals.
>>>
>>> --
>>> I love cooking with wine.
>>> Sometimes I even put it in the food.
>>
>>
>> I beg to differ. Mesquite isn't just used for heat. It's used for
>> smoking (not "if you're sloppy") and grilling on purpose. It imparts a
>> sharp taste to whatever is being grilled or smoked. There are all sorts
>> of packaged marinade mixes that try to emulate mesquite for that very
>> reason.
>>
>> Jill
>
>
> Mornin' Jill,
>
> I once heard a mention on a foodTV BBQ show that wood smoking shouldn't be
> a "start to finish" process, as it supposedly imparts too much wood
> flavor/bitterness into the meats. It was suggested to add the wood flavor
> as a later stage of the BBQ.
>
> Andy


Note: this has nothing to do with gas grills.

I've done my share of smoking meat in a Weber smoker and on my Weber kettle,
as well as pure grilling of ribs and steaks on that kettle grill in the last
twenty years.

First of all, you soak the wood chips well in water before you add them to
the lump in the base of the grill. They don't just catch fire and start
burning, not if you're doing it right. They're one of the last things that
actually catch if you've built your fire right. When you build your fire
right they send up a nice smoke to the meat above.

Doesn't matter... mesquite tasted bitter to me. As for "comes in a small
bag", well of course it does. So do hickory chips, apple wood, any other
wood chips. It's not intended to be the primary fuel. This isn't a
fireplace or a wood stove. It's a grill or a smoker. The wood is a
seasoning, nothing more. And yes, you can taste the different types of wood
used for smoking and grilling.

Jill

On 07 Jul 2009 20:04:24 GMT, Michael "Dog3" wrote:

> Bob Muncie >
> : in rec.food.cooking
>
>>
>> Us non-bipolar guys can appreciate the good things others bring to the
>> table. Which reminds me Michael, if it wasn't for you, C.D, and Bob,
>> I'd never even noticed that peanut brain even posted. He's one of two
>> in my permanent filter, and I don't care if he's having a good day. I
>> don't want to read anything from him anyway.
>
> Hmmm... "Peanut Brain" describes several people in this group. I only have
> 2 people in my kf. I give neither of them credit for having a brain at
> all. Wanna tell me who "Peanut Brain" might be? I have an idea
>
> Michael

time for a survey!

your pal,
blake

On Wed, 8 Jul 2009 08:40:39 -0400, "jmcquown" >
wrote:

>I beg to differ. Mesquite isn't just used for heat. It's used for smoking
>(not "if you're sloppy") and grilling on purpose. It imparts a sharp taste
>to whatever is being grilled or smoked. There are all sorts of packaged
>marinade mixes that try to emulate mesquite for that very reason.

I think you bbq as often as you make pizza from scratch, Jill.

--
I love cooking with wine.
Sometimes I even put it in the food.

jmcquown said...

> "Andy" > wrote in message
> ...
>> jmcquown said...
>>
>>> "sf" > wrote in message
>>> ...
>>>> On Mon, 6 Jul 2009 07:24:32 -0400, "Nancy Young"
>>>> > wrote:
>>>>
>>>>>sf wrote:
>>>>>> On Sun, 5 Jul 2009 20:53:49 -0700 (PDT), Bobo Bonobo®
>>>>>> > wrote:
>>>>>>
>>>>>>> It is an acquired taste
>>>>>>
>>>>>> Acquired taste? It's very clean burning. Nothing unnecessary - it
>>>>>> lets the flavor of the meat and added seasonings shine through.
>>>>>
>>>>>I do not like the flavor of mesquite.
>>>>>
>>>> I don't understand how you can say it has "flavor". It doesn't
>>>> impart flavor like hickory or fruitwood is rumored to do. It's used
>>>> for heat (not flavor) but it can create smoke if you're sloppy or
>>>> whatever you're cooking is fatty and drips onto the coals.
>>>>
>>>> --
>>>> I love cooking with wine.
>>>> Sometimes I even put it in the food.
>>>
>>>
>>> I beg to differ. Mesquite isn't just used for heat. It's used for
>>> smoking (not "if you're sloppy") and grilling on purpose. It imparts
>>> a sharp taste to whatever is being grilled or smoked. There are all
>>> sorts of packaged marinade mixes that try to emulate mesquite for that
>>> very reason.
>>>
>>> Jill
>>
>>
>> Mornin' Jill,
>>
>> I once heard a mention on a foodTV BBQ show that wood smoking shouldn't
>> be a "start to finish" process, as it supposedly imparts too much wood
>> flavor/bitterness into the meats. It was suggested to add the wood
>> flavor as a later stage of the BBQ.
>>
>> Andy
>
>
> Note: this has nothing to do with gas grills.
>
> I've done my share of smoking meat in a Weber smoker and on my Weber
> kettle, as well as pure grilling of ribs and steaks on that kettle grill
> in the last twenty years.
>
> First of all, you soak the wood chips well in water before you add them
> to the lump in the base of the grill. They don't just catch fire and
> start burning, not if you're doing it right. They're one of the last
> things that actually catch if you've built your fire right. When you
> build your fire right they send up a nice smoke to the meat above.
>
> Doesn't matter... mesquite tasted bitter to me. As for "comes in a
> small bag", well of course it does. So do hickory chips, apple wood,
> any other wood chips. It's not intended to be the primary fuel. This
> isn't a fireplace or a wood stove. It's a grill or a smoker. The wood
> is a seasoning, nothing more. And yes, you can taste the different
> types of wood used for smoking and grilling.
>
> Jill


I never have used mesquite.

I've used every convoluted method other than a true wood smoker on meats.

I've used hickory a handful of times with "ok" results.

Mesquite always got good praise, iirc. I don't remember the flavor.

Andy

On Wed, 8 Jul 2009 11:47:43 -0400, "jmcquown" >
wrote:
>
>Note: this has nothing to do with gas grills.
>
>I've done my share of smoking meat in a Weber smoker and on my Weber kettle,
>as well as pure grilling of ribs and steaks on that kettle grill in the last
>twenty years.
>
>First of all, you soak the wood chips well in water before you add them to
>the lump in the base of the grill. They don't just catch fire and start
>burning, not if you're doing it right. They're one of the last things that
>actually catch if you've built your fire right. When you build your fire
>right they send up a nice smoke to the meat above.
>
>Doesn't matter... mesquite tasted bitter to me. As for "comes in a small
>bag", well of course it does. So do hickory chips, apple wood, any other
>wood chips. It's not intended to be the primary fuel. This isn't a
>fireplace or a wood stove. It's a grill or a smoker. The wood is a
>seasoning, nothing more. And yes, you can taste the different types of wood
>used for smoking and grilling.
>
I'm not talking about wood chips, Jill. Any person who can mistake
chips for coal needs glasses.

--
I love cooking with wine.
Sometimes I even put it in the food.

Lou Decruss wrote:
> On Mon, 6 Jul 2009 07:24:32 -0400, "Nancy Young"
> > wrote:
>
>> sf wrote:
>>> On Sun, 5 Jul 2009 20:53:49 -0700 (PDT), Bobo Bonobo®
>>> > wrote:
>>>
>>>> It is an acquired taste
>>>
>>> Acquired taste? It's very clean burning. Nothing unnecessary - it
>>> lets the flavor of the meat and added seasonings shine through.
>>
>> I do not like the flavor of mesquite.
>
> I don't like it either. To me it seems bitter. I'd prefer apple or
> cherry.

That's a good description, bitter. It's not for me.

nancy

"blake "Mr. McPeanut" murphy" wrote:
> Michael "Dog3" wrote:
>> Bob Muncie
>>>
>>> Us non-bipolar guys can appreciate the good things others bring to the
>>> table. Which reminds me Michael, if it wasn't for you, C.D, and Bob,
>>> I'd never even noticed that peanut brain even posted. He's one of two
>>> in my permanent filter, and I don't care if he's having a good day. I
>>> don't want to read anything from him anyway.
>>
>> Hmmm... "Peanut Brain" describes several people in this group. I only
>> have
>> 2 people in my kf. I give neither of them credit for having a brain at
>> all. Wanna tell me who "Peanut Brain" might be? I have an idea
>>
>> Michael
>
> time for a survey!
>
>
Not fair, mick... you'd win Peanut Brain and Peanut Penis! LOL

Nancy Young wrote:
> Lou Decruss wrote:
>> On Mon, 6 Jul 2009 07:24:32 -0400, "Nancy Young"
>> > wrote:
>>
>>> sf wrote:
>>>> On Sun, 5 Jul 2009 20:53:49 -0700 (PDT), Bobo Bonobo®
>>>> > wrote:
>>>>
>>>>> It is an acquired taste
>>>>
>>>> Acquired taste? It's very clean burning. Nothing unnecessary - it
>>>> lets the flavor of the meat and added seasonings shine through.
>>>
>>> I do not like the flavor of mesquite.
>>
>> I don't like it either. To me it seems bitter. I'd prefer apple or
>> cherry.
>
> That's a good description, bitter. It's not for me.
>
> nancy

Nancy & Jill - I've used mesquite for years in both grilling (as a
flavor enhancer, not fuel source) and smoking. I never thought of the
flavoring as "sharp", but I have considered it "bitter" at times. But
for me, that occurs it the wood hasn't aged and dried, or if the chips
were soaked. I will continue to use it, but I do make sure is dry before
I do.

Bob

On Wed, 08 Jul 2009 09:21:55 -0500, Lou Decruss
> wrote:

>On Sun, 05 Jul 2009 20:30:24 -0700, koko > wrote:
>
>>Dinner is served.
>>http://i39.tinypic.com/2f06pfd.jpg
>
>Looks great Koko. The asparagus looks perfect! I love it that way.
>
>Lou

Thank you Lou, it was pretty darned tasty.

koko
--

There is no love more sincere than the love of food
George Bernard Shaw
www.kokoscorner.typepad.com
updated 07/05

"Dimitri" > wrote in message
...
>
>
> Wow is that one of the old Cast Iron Hibachi's I would love to have one,
> once again.
>
> I loved mine.
>
> Dimitri


It looks to me (the vent arrangement) like a Weber Grill N Go. I have a
couple of those. No good for "low and slow", but good for grilling.

Is that what it is, koko? Folds up and can be carried by the handle on the
top? Legs swing up and latch the top down tight?

Boli

On Wed, 08 Jul 2009 18:26:34 GMT, brooklyn1 wrote:

> "blake "Mr. McPeanut" murphy" wrote:
>> Michael "Dog3" wrote:
>>> Bob Muncie
>>>>
>>>> Us non-bipolar guys can appreciate the good things others bring to the
>>>> table. Which reminds me Michael, if it wasn't for you, C.D, and Bob,
>>>> I'd never even noticed that peanut brain even posted. He's one of two
>>>> in my permanent filter, and I don't care if he's having a good day. I
>>>> don't want to read anything from him anyway.
>>>
>>> Hmmm... "Peanut Brain" describes several people in this group. I only
>>> have
>>> 2 people in my kf. I give neither of them credit for having a brain at
>>> all. Wanna tell me who "Peanut Brain" might be? I have an idea
>>>
>>> Michael
>>
>> time for a survey!
>>
>>
> Not fair, mick... you'd win Peanut Brain and Peanut Penis! LOL

<derisive snort>

you betcha, truth-computer brain.

blake

"sf" > wrote in message
...
> On Mon, 6 Jul 2009 13:20:21 -0400, "Nancy Young"
> > wrote:
>
>>sf wrote:
>>> On Mon, 6 Jul 2009 07:24:32 -0400, "Nancy Young"
>>> > wrote:
>>>
>>>> sf wrote:
>>>>> On Sun, 5 Jul 2009 20:53:49 -0700 (PDT), Bobo Bonobo®
>>>>> > wrote:
>>>>>
>>>>>> It is an acquired taste
>>>>>
>>>>> Acquired taste? It's very clean burning. Nothing unnecessary - it
>>>>> lets the flavor of the meat and added seasonings shine through.
>>>>
>>>> I do not like the flavor of mesquite.
>>>>
>>> I don't understand how you can say it has "flavor". It doesn't impart
>>> flavor like hickory or fruitwood is rumored to do. It's used for heat
>>> (not flavor) but it can create smoke if you're sloppy or whatever
>>> you're cooking is fatty and drips onto the coals.
>>
>>Well, if you google, you'll see a lot of mequite flavor items. Oddly
>>enough, after I posted, I heard someone on a morning show say
>>many people don't care for mesquite flavor.
>>
>>Maybe you don't taste it. I have, and I don't care for it.
>>
> So, you're talking about an artificial flavor in something like potato
> chips? I thought you were talking about the coals.
>
>
Mesquite is wood, not coal. And it most definitely imparts a flavour.

Jill

On Jul 10, 7:59*am, "jmcquown" > wrote:

> >>>>> Acquired taste? *It's very clean burning. *Nothing unnecessary - it
> >>>>> lets the flavor of the meat and added seasonings shine through.
>
> >>>> I do not like the flavor of mesquite.
>
> >>> I don't understand how you can say it has "flavor". *It doesn't impart
> >>> flavor like hickory or fruitwood is rumored to do. *It's used for heat
> >>> (not flavor) but it can create smoke if you're sloppy or whatever
> >>> you're cooking is fatty and drips onto the coals.
>
> >>Well, if you google, you'll see a lot of mequite flavor items. *Oddly
> >>enough, after I posted, I heard someone on a morning show say
> >>many people don't care for mesquite flavor.
>
> >>Maybe you don't taste it. *I have, and I don't care for it.
>
> > So, you're talking about an artificial flavor in something like potato
> > chips? *I thought you were talking about the coals.
>
> Mesquite is wood, not coal. *And it most definitely imparts a flavour.
>
> Jill

You know, I think we've got a lot of people talking at cross-purposes.

Some are talking about mesquite wood, which I would expect to impart
a lot of flavor, especially if shredded or chipped and soaked in
water.

Others are talking about lump charcoal made from mesquite, from which
I would
expect little to no flavor.

Cindy Hamilton

Cindy Hamilton said...

> You know, I think we've got a lot of people talking at cross-purposes.
>
> Some are talking about mesquite wood, which I would expect to impart
> a lot of flavor, especially if shredded or chipped and soaked in
> water.
>
> Others are talking about lump charcoal made from mesquite, from which
> I would
> expect little to no flavor.
>
> Cindy Hamilton


“Of all the gin joints in all the towns in all the world, Cindy walks into
mine.”

Andy