Thread: Wine Barrel Oak
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Unread 11-08-2011, 09:01 PM   #6
Sly-one
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Join Date: 09-15-11
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Quote:
Originally Posted by thirdeye View Post


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!
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