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.
and while it was cooking i smelted some lead.
all my sheet soft lead.
-chris
That looks like a day well spent!
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!
..............I see you got your swamper to drive the tractor for ya. Betcha the neighborhood was smelling good!
..............Buckshot
Father Grand Caster watches over you my brother. Go now and pour yourself a hot one. May the Sacred Silver Stream be with you always
Proud former Shooters.Com Cast Bullet alumnus and plank owner.
"The Republic can survive a Barack Obama, who is, after all, merely a fool. It is less likely to survive a multitude of fools such as those who made him their president."
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It sure looks good.
I can almost smell it from here.
Apple is A #1 in my book as well, I'll have to try the smelting while smoking technique sometime as well.
Oh man,what a well spent day!
Plum is equally good. I bark mine, it makes the taste a little less bitter.
Wayne the Shrink
There is no 'right' that requires me to work for you or you to work for me!
Brings up a question. Is it better to smoke with green apple wood or dry apple wood?
Dean
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 ............................
Originally Posted by DeanoBeanCounter
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.
That gets me drooling on the keyboard. I need to get a cold one.
Green pecan!
Crabo
Do not argue with idiots. They will drag you down to their level and beat you with experience.
The bark of the Shagbark Hickory.
Regards,
Stew
Sig file change:
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I would agree with you, but, don't know where you would find any in Mesa.
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
..............If ya want something with a bit of zing, try old railroad ties.
...............Buckshot
Father Grand Caster watches over you my brother. Go now and pour yourself a hot one. May the Sacred Silver Stream be with you always
Proud former Shooters.Com Cast Bullet alumnus and plank owner.
"The Republic can survive a Barack Obama, who is, after all, merely a fool. It is less likely to survive a multitude of fools such as those who made him their president."
Shrink the State End the Fed Balance the budget Make a profit Leave an inheritance
lolbout spit my beer on that one...
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
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.
"Life isn't like a box of chocolates...It's more like
a jar of jalapenos. What you do today, might burn
your ass tomorrow."
i think buckshot got that recipe from toby.........
that was funny
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