SC - Cook Look-alikes

[L Herr-Gelatt and J R Gelatt]

When ever I smoke meat, I use either hickory or mesquite chunks that are
well soaked to produce lots of smoke..  I put a pan of water under the
meat to help keep it moist and also to flavor the meat. I've used wine
or beer with herbs (usually fresh rosemary, oregano, thyme, etc).  I
have also just taken large twigs of rosemary and placed them on the
coals.  I slow cook the meat (especially brisket) for at least 6-8
hours.  This is how its done here in Ansteorra. (aka Texas)

meadhbh




Robert Newmyer wrote:
> 
> Sorry no recipes but I have found a good source for smoking and
> sausage-making supplies:
> 
> The Sausagemaker
> 1500 Clinton Street, Bldg. 123
> Buffalo, NY 14206
> Phone: 716-824-6510
> 
> Also this site sells smoking chips, sounds very interesting.
> Woodbridge and Vintage Barrel Chips - made exclusively from recycled 100%
> American French Oak wine barrels, which for years have been used in the
> aging of fine wines.
> 
> http://www.woodbridgechips.com/
> 
>                                                      Griffith Allt y Genlli
>                                          Bob Newmyer
>                                          rnewmyer at epix.net
>                                          http://www.epix.net/~rnewmyer
> 
> "Ahh said 'Pay Attention, Son!'  All the good ones are whizzin'
>    right past ya!"  -- Foghorn Leghorn, the Senior Rooster
> 
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> 
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