Posts Tagged ‘apple wood’

Saturday, March 26, 2011 @ 09:03 AM

It is finally time to get back out side. There may still be a chill in the air, but the tree buds are swelling, the bulbs are popping. It is time to start grilling again.

Some people grill year round. Up until this last winter I was a year round griller myself. The last time I used the grill was New Year’s Day. We have had more snow in one season than I can remember in all of my 44 years in the region that I live in. There were times that I wanted to grill but there was so much snow on the grill cover and I would have had to dig a path, that I just couldn’t do it. Sounds like a cop out even to me. In younger days I’d have been out there with a snow shovel and a broom to brush off the grill. But as I said, I have no recollection of this much snow here in all my years on this earth. My Pop used to keep the grill in the garage in the winter. He would pop the door open and stand there and grill steaks, burgers, chops, whatever. I unfortunately do not have a garage. I would keep it in the shed, but the shed is small and filled pretty much to the brim with mower, tiller, snow blower, etc. Not really room in there for my grill, let alone starting it up in there in the middle of winter.

Well enough said. I whimped out this past winter. My grill has now been idle for 2 1\2 months. It is not probable that spiders have nested in to my burner tubes, but a good cleaning and once over of any propane grill after sitting idle is a good idea. You should check over your grill at least twice a year anyway and it’s a good idea to inspect your hoses and tanks any time that you are about to add flame to LP gas. For further info you can revisit our posts on Cleaning and Maintenance and Checking Your LP Gas Tank for Leaks.

Even if you don’t use a propane grill, it is time for us Northerners to get back out side to grill. Go buy a bag of charcoal, get some hickory chip, or apple wood. Fire up that Brinkmann smoker grill.. Get your Weber going. Take the old Hibachi out of the garage. Let’s push grilling and BBQ season into full swing. Time to cook some meat! Slow or fast, whatever your pleasure. Spring is in the air! So should be the smell of grilling meat!

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Tuesday, March 15, 2011 @ 07:03 PM

When using a BBQ smoker, it is always good to get an idea of the types of woods that produce certain flavors, and what meats they pair well with.

Two very popular woods that are used to smoke meat are hickory and mesquite. They are both readily available at your local box store or hardware store.

Hickory wood produces a pungent, smoky, bacon-like flavor. This pairs well with all types of meat like poultry, beef, pork, ham and fish.

Mesquite produces a  sweet and delicate flavor. The flavor pairs particularly well with poultry, beef and even lamb.

Your fruity woods produce a sweet and delicate flavor. Cherry and apple wood pair perfectly with pork. They also go well with poultry and the apple wood pairs well with fish as well.

Maple wood gives off a sweet yet subtle flavor of smoke. You might try pork and poultry here.

Pecan wood produces a bold and hearty flavor. Poultry, fish, and pork are great options here.

Alder is a favorite of the natives in the Pacific Northwest to smoke salmon and halibut with. It gives off a delicate woody, smoke flavor.

Most fruit and nut woods are great for smoking meat. Some hardwoods like oak are great as well. Just stay away from high resin producing woods like pine. Not only can they be deadly, they can make your food bitter as well.

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