Originally Posted by thirdeye
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.....
OK, so now I'm jealous!
A Big Green Egg
1 Butt Ugly UDS
A Stok Tower grill
And, a gasser for the quick and dirty.