BIL brought me a ton of seasoned mesquite that he cut out of his lease. It’s nothing but a burning inferno- even just at coals.
Y’all BBQ with mesquite?
- Thread starter Fijimn
- Start date
In another thread (too lazy to search for it) some ill-informed poster claimed that prime rib is tasteless.
Not if you smoke it with mesquite!
We go to a Mexican joint that cooks fajitas over mesquite and it’s great. But this stuff burns so hot
Oak and pecan are plentiful around here. I can sometimes get some hickory but not often. I'm not buying wood in a bag.
I did pork belly and fish for dip yesterday using primarily pecan with some oak. I am not "a kiss of smoke" kinda guy.
A heavy dose of Pecan is great on dry beef, such as sausages and jerky. Don’t care for it on brisket or ribs.
Nope, no mesquite except when I want something hot and quick. Otherwise it departs a bitter flavor, in my opinion.
I typically use apple for babybacks, but was zany and went with hickory today. That’s about the closest I come to mesquite for a long-ish cook...if one can call a six hour cook long.
Anyway, they’re a bit overdone but still an enjoyable afternoon.
I typically use apple for babybacks, but was zany and went with hickory today. That’s about the closest I come to mesquite for a long-ish cook...if one can call a six hour cook long.
Anyway, they’re a bit overdone but still an enjoyable afternoon.
I said beef tenderloin is basically tasteless. Which it is.
Particularly with brisket.I only use oak with brisket. My friend Franklin (not really) says so.
Pecan and hickory are of the same genus, Carya. (That means they are cousins, and in this case, very close cousins.)
In our world, the difference is really in the “marketing” of the species.
When I was selling lumber, we always called it pecan, since the price per thousand board feet was higher. Today, hickory is kind of “in” for millwork and cabinetry, so we ride with it.
I bet the cook result is basically the same...
Pecan is slightly milder than hickory IMHO.
Apple is not available around here other than in bags. I got some from my Pittsburgh FIL but wasn't really impressed. The grain was so tight, it took forever to get lit and gave off little smoke. Like the mesquite, once lit it burned hot. Maple was the same way.Nope, no mesquite except when I want something hot and quick. Otherwise it departs a bitter flavor, in my opinion.
I typically use apple for babybacks, but was zany and went with hickory today. That’s about the closest I come to mesquite for a long-ish cook...if one can call a six hour cook long.
Anyway, they’re a bit overdone but still an enjoyable afternoon.
I have a big maple tree in my yard. I put some of the wood in my bin the last time I trimmed it up. Very white wood with a very tight grain. Not a lot of smoke but a sweet kind of quality.
I get a unique flavor out of a high dose of pecan that I can’t achieve with hickory. It’s a very forgiving smoke. If I put as much hickory smoke on my dried beef as I do with the pecan, I don’t think I’d be happy with the results.
Red maple (Acer rubrum) is the most widely dispersed species in the Eastern US. It is widespread in much of Florida.
As cousins and kinfolk go, redheads vs brunettes, site of growth, etc... will surely make a difference.
My neighbor brought down an apple tree and offered it. It’ll be ready in a few seasons. Almost all my cooks are with bagged wood. Except in rare occasions I don’t put the meat on during the dirty smoke...and wait until it’s almost an invisible blue.
I really like the taste of maple. Usually mix it with whatever else I have on hand most likely a fruit wood
You can really tell the difference with the artificial stuff in liquid smoke that I sometimes use to slow cook.
That is northern in range,
(In my best Lute voice) and
hard as a rock. Think bowling
alley and gym floors. Acer
saccharum is the source
for famed maple syrup.
https://en.wikipedia.org/wiki/Acer_saccharum
We have some stands in
Haywood County, NC.
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