down apple tree, a tractor, smoker and cheap labor

[colbyjack]

well folks i found a down delicious apple tree, i had a lil hand saw so i cut till i was tired. brought it home finished it off with the electric chain saw. had to break out the tractor and find labor to help me move it. then i found some pork country style ribs and a chunk of backstrap. sprinkled some texas select "juicy pig" on it and 180* and 8 hours later it was chow time.

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and while it was cooking i smelted some lead.

http://i47.photobucket.com/albums/f186/hawgz/colbybday016.jpg

all my sheet soft lead.

-chris

[TedH]

That looks like a day well spent!:mrgreen:

[44man]

Wonderful, I love apple wood. Back in Ohio I had a smokehouse, cured and smoked hams and bacon. Out of sight flavor!
You make me hungry! :drinks:

[Buckshot]

..............I see you got your swamper to drive the tractor for ya. Betcha the neighborhood was smelling good!

..............Buckshot

[xr650]

It sure looks good.
I can almost smell it from here.

[calsite]

Apple is A #1 in my book as well, I'll have to try the smelting while smoking technique sometime as well.

[madcaster]

Oh man,what a well spent day!

[Wayne Smith]

Plum is equally good. I bark mine, it makes the taste a little less bitter.

[DeanoBeanCounter]

Brings up a question. Is it better to smoke with green apple wood or dry apple wood?
Dean

[2Tite]

You're killing me................I'm trying to lose a little weight and you show me this. Hope your tractor driver was well paid......that's living ............................

[richbug]

Brings up a question. Is it better to smoke with green apple wood or dry apple wood?
Dean


If you are a non-purist, you can throw green apple on top of charcoal and it works OK if you don't mind the taste of cooking over coal.

Purists require wood only, in this case at least some of the wood has to be dry. I use dry hickory or maple, topped with green apple or pear to make some steam.

[leadeye]

That gets me drooling on the keyboard. I need to get a cold one.

[crabo]

Brings up a question. Is it better to smoke with green apple wood or dry apple wood?
Dean

Green pecan!

[AZ-Stew]

The bark of the Shagbark Hickory.

Regards,

Stew

[pumpguy]

The bark of the Shagbark Hickory.

Regards,

Stew

I would agree with you, but, don't know where you would find any in Mesa.:confused:

[colbyjack]

i used green cause it was green. but seasoned is better but burns up to fast. pecan is bout like hickory, good smoke but to harsh for poultry in my book. grave vines are tart and crazy tasting but good on beef. -chris

[Buckshot]

..............If ya want something with a bit of zing, try old railroad ties.

...............Buckshot

[colbyjack]

..............If ya want something with a bit of zing, try old railroad ties.

...............Buckshot


lol [smilie=1: bout spit my beer on that one... :drinks:

serious some old timer told me bout the grape vines, makes it tart. he said be careful not to get ivy vines... lol

we have alot of soft maple round here, its a nice light kinda sweet flavor. pretty good wood. -chris

[warf73]

Thats looks great maken me hungry. Would like to get some apple wood again but dad has alot of mullberry trees so, I use alot of mullberry it works pretty good.

[runfiverun]

i think buckshot got that recipe from toby.........
that was funny

[AZ-Stew]

Surely, no hickory trees in Mesa. I have ties to the town where I grew up in the northeastern quarter of Indiana. They're plentiful there. Every now and then I get a care package full of bark from relatives, or when I travel there I either bring some back with me or ship some back. Every time I catch a whiff of that hickory smoke my mind travels back to my Boy Scouting days 50 years ago. Aaaahhhhh...... Hickory camp fires!

Regards,

Stew

[mainiac]

I have smoked many,many hams and bacon sides. Have used a bunch of different woods, but in my opinion,(and of my many customers) , nothing beats white maple- green,right off the stump!

[pjh421]

Sh__house door off a tuna boat...can't beat it.

Paul

[warf73]

Sh__house door off a tuna boat...can't beat it.

Paul

I don't like my ham to taste like tuna.

[TaylorTN]

I am prone to take chunks of Apple limbs and put them on my lathe and shave them down and then use the shavings. Soak them in beer and water and they make LOTS of billowing white smoke.......:mrgreen:


I also make apple pie on the pit and throw all the peels and cores in the fire while cooking it. We were cooking in a contest a few years back and that was my entry in the "Anything But" category. After the trophies were presented I was fairly MAD. Stuffed Bell Peppers won the contest, then I get called up for the "Most Original" Trophy.

That year, we won that trophy, the catfish cookoff and the "Good Time Had By All" award. I guess if you have a band on your team and a light-up dancefloor, you attract the party........

[PatMarlin]

On the west coast here I use seasoned Manzanita which is very similar to mesquete. Got a ton of it, and that's all I BBQ with. Just did some s-bobs last night. Also seasoned pear for poultry. Any fruit wood is awesome. Alder is my all time favorite for salmon when we used to be able to fish for them.. [smilie=1:

There will be a good wood species native to each area.

[Typecaster]

For beef and lamb on the grill, I use Coast Live Oak, a vertically-challeneged red oak. I have 4 large ones on the property, so I can just use the trimmings. Everything other than pine gets used here—I have dry chunks of plum, apple, almond, peach, tangerine, and orange.

The momma bear and cubs are in the oak over our house. We knew her since she was a cub (1 of 3) and she's come up on the deck to lick the grill, and almost always visited the trash after we smoked pork...the official name for my sons gave my dry rub mix is "Bear Bait Rub #2."

Best, all.

Richard