Quote:
Originally Posted by Sammy_Shuford
Why in the freezer? Time to learn a new trick or two.
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Keeps them frozen and keeps the moisture in the wood. The sugars and saps in fresh fruit wood are what make them so amazing. The 2 outside fridges and upright freezer are mine to do what I please with, heathers LG stainless is all hers, thats how I like it, so does she. The wood smokes longer. Gotta go easy on this cherry compared to hardware stores cherry. I use it for color and pecs. For flavor. I can't stand hickory.
Forgot about these little guys hiding also. Dang cherry wood everywhere!
I'm always competition shopping so even if we go into the stores I always look around to see of anything worthy of buying for comps. I'm real picky about my meats. I Will cook anything for friends or family, but I probably check 25 ribs on average before I find a really nice one with straight bones, nice marbling and thick all the way through. Last time I went into my comp brisket suppliers BBQ shop, I snagged 2 choice CAB 17lb national packers.