Wood for grilling

[Shadow1911]

I smoke Texas style BBQ.
I use a combination of wood.
60% Apple
30% Cabernet barrels thru a chipper
10% mesquite.

I don't like to go any higher on the mesquite. It can make the bark a little bitter.

[Team Sergeant]

Originally Posted by Shadow1911

I smoke Texas style BBQ.
I use a combination of wood.
60% Apple
30% Cabernet barrels thru a chipper
10% mesquite.

I don't like to go any higher on the mesquite. It can make the bark a little bitter.

I like the way you think. Why not incorporate some cabernet in your BBQ sauce?

[Shadow1911]

Originally Posted by Team Sergeant

I like the way you think. Why not incorporate some cabernet in your BBQ sauce?

Tradition TS, It is a very old family recipe. Using a great rub that I leave on for 24 hours befor smoking and a Mop while it's smoking. If we are having company I will take what is left of the mop and thicken it up a little for those that need a sauce.

I do marinate my steaks (fillet or ribeye only) in cabernet and crushed garlic. i like to smoke the filets about 20 min befor I put them on the grill for a fast philly char. rare . then enjoy the cab when we eat.

Edit: By the way Thanks, From you, that is a very big compliment.

[MiTTMedic]

Not pressure treated...the regular indoor type. But, then again, he hasn't been quite right ever since.

[lonewolf726]

I use alot of oak and hickory, and a combination of both when I cook a whole hog. A small amount of black walnut used when cooking a London Broil on the grill has produced excellent results for me. Mesquite is good, but hard to get here.

[BOfH]

I have used a peaty/smokey scotch in my sauce at times, its nice quick fix for lack of hickory and/or mesquite. Lagavulin and Laphroaig are my favorites, but most/any Islay(i.e. Bowmore) malts should do. Again, YMMV, and there is no real substitute for true smoke.

bofh