[Sca-cooks] Smoked Meats in Northern Europe

[King's Taste Productions]

Pecans bear greatest every other year.  
Christianna
Who, until Hurrican Opal, had two 100-year old pecan trees in neighbor's
yards that provided bi-annual nut harvests

-----Original Message-----
From: sca-cooks-bounces at lists.ansteorra.org
[mailto:sca-cooks-bounces at lists.ansteorra.org] On Behalf Of grizly
Sent: Saturday, October 07, 2006 2:47 PM
To: Cooks within the SCA
Subject: Re: [Sca-cooks] Smoked Meats in Northern Europe



-----Original Message-----
> > > > As for pecan, did you know you can just use soaked pecan shells
for
smoking and it comes out wonderful? No sense using the wood when
you use the nutmeats for something else. Also good just for throwing
on the briquette coals when grilling.< < < < <

I've seen the shells used before, and had meat from the effort.  Good
stuff.
While my treees are mysteriously not throwing any nuts, they do drop off
limbs and branches periodically with a stiff wind.  I get a steady
supplyy
of small pecon wood, and have to wait to figure out the pecan dirth with
my
three trees.  Black walnut struggling to live throws walnuts, though.

niccolo difrancesco

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