SC - Ready to smoke!
Maddie Teller-Kook
meadhbh at io.com
Thu Oct 16 04:02:54 PDT 1997
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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