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+--- Thread: Ah, ribs! (/thread-1386.html)
- hotwine - 02-10-2002
Barbecued four racks of baby-backs today for four of us, and paired with Les Jamelles VdP Syrah. Sides included scalloped spuds, and a medly of peas and carrots. Mama mia, I died and went to heaven! There were enough left over to make supper for all of us; although daughter and her boyfriend will probably be bouncing picked bones off of the windshields of vehicles behind them on the trip home to College Station. I've never seen anybody put away ribs like those two!
- Bucko - 02-11-2002
Still too cold for rib cooking to seep into my cooking desires, but you got me drooling for sure. What wood do you like to smoke with?
- txkajun - 02-11-2002
yo, hotwine!! and with me but a mere hop away in San Antonio!
- hotwine - 02-12-2002
Nuthin' but live oak, Buckster. I've tried other hardwoods, such as mesquite and pecan, but have found live oak to be the most versatile for cooking. That is, it gives a very pleasing taste and smell to both meats and vegetables without overpowering them. (Fortunately, it's also the most plentiful, with a couple of hundred of 'em here on our place, and a bazillion of 'em down at the ranch.) But it needs to be seasoned for 6-12 months to solidify the resins, so they won't boil off and taint the food.
TK, hang your head out the door and sniff the north wind. You might still catch a whiff of that dee-lightful aroma.
- Bucko - 02-12-2002
I've discovered apple wood up here. Gives a really nice touch. Of course alder is popular here as well.
- hotwine - 02-12-2002
I've heard that alder works pretty well for smoking, although I've not tried it; no "nawthin" woods to be found in these parts. But apple would be interesting, especially for ribs.
I dunno, Bucko, about you letting a little cold weather deter you from barbecuin'. I didn't think it got that cold, short of Siberia. And even there, so long's the wood's not too wet.....
- mrdutton - 02-12-2002
Applewood also is good for smoking fish and pork amongst other things.
- Thomas - 02-13-2002
Almost any fruit wood is good for smoking and bbqing. I use grape vine wood as well as peach, pear, apple, cherry--gotta do something with my pruned branches.
- winedope - 02-13-2002
gotta agree with foodie, but especially applewood- mmmmmm
[This message has been edited by winedope (edited 02-13-2002).]
- txkajun - 02-13-2002
hotwine,
musta just missed 'em.
- hotwine - 02-14-2002
Been delinquent and not cleaned the pit since Sunday's cook, so it's STILL giving off wonderful smells. Oughta haul it out to the road an' charge admission - 2 sniffs fer a buck.
- txkajun - 02-14-2002
heh, heh, heh,
if'n you kin pull that off I wanna pop a cork to yer high falluting (?) brain!
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