Thread: Wine Barrel Oak
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Unread 11-08-2011, 07:26 PM   #4
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Join Date: 01-14-06
Location: At home on the range in Wyoming
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You mean splits like this? I have a special stash from a trade with a fellow Brethren that I only use on pork loin and lamb.

The oak is the up-front flavor, and the wine flavor smooths it out. It's very obvious when you sniff the vent on your cooker, and the flavor on the meat is delicate.....


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