You cannot be serious!  Mesquite is a fine for some things, but there are
many other woods that you should try, chief among them are pecan (ribs and
other pork,) hickory (brisket) and adler (ribs again.)  Mesquite is fine for
turkey and chicken.  IMO.

Denys

-----Original Message-----
From: HP-3000 Systems Discussion [mailto:[log in to unmask]] On Behalf
Of Jay Maynard
Sent: Monday, November 07, 2005 2:46 PM
To: [log in to unmask]
Subject: Re: [HP3000-L] OT: Really funny

On Mon, Nov 07, 2005 at 02:42:16PM -0600, Shahan, Ray wrote:
> Smoke, like salt or spice is an easily controlled, yet often overdone
> taste additive.  I myself use a myriad of different woods for smoke
> flavor.  It's great these days - you can get wood chips of Apple, Sugar
> Maple, Oak, Pecan, Hickory, Alder,  I've even seen gift packs now that
> have several different containers of types of wood chips!

Never mind the pretenders. If it ain't mesquite, it ain't barbecue. (And I
won't even get into the peculiar Wisconsin and Minnesota misuse of the term
to refer to what the rest of the world calls "sloppy Joe"...)
-- 
Jay Maynard, K5ZC
http://www.conmicro.cx
http://www.tronguy.net (Yes, that's me!)
http://jmaynard.livejournal.com

* To join/leave the list, search archives, change list settings, *
* etc., please visit http://raven.utc.edu/archives/hp3000-l.html *

* To join/leave the list, search archives, change list settings, *
* etc., please visit http://raven.utc.edu/archives/hp3000-l.html *