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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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04-08-2013, 03:23 PM | #1 |
Banned
Join Date: 02-07-11
Location: brenham, texas
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Wine soaked oak barrel chunks
The wife brought these home from a antique show. They are from a retired barrel, anyone smoke anything with these? Wine soaked anything lol?
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04-08-2013, 03:30 PM | #2 |
Full Fledged Farker
Join Date: 01-09-10
Location: Melbourne, Florida
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Split them down into 1" strips and use with some beef. See how you like it. Just 2-4 strips. I like them.
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04-08-2013, 03:38 PM | #3 |
somebody shut me the fark up.
Join Date: 10-27-06
Location: Bothell WA
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I'm using them all the time! Been buying decommissioned French Oak and Missouri Oak wine barrels from some of the micro vintners in the area. $600+ brand new, and I've gotten them as low as $30 each! They cry when I tell them I'm burning them.
Price has gone way up in the area with guys making furniture out of them and CNC engraved barrel heads! Just sayin'! Cabernet Sauvignon and Syrah are what I've gotten stashed away.
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Brian - Left Hand Smoke BBQ PNWBA 2010 Team of the Year BGE's/WSM's/Pellet Pro WSM/BWS Gater/BDS Clones/Cookshack 008/Weber Performer w EZ-Que/Cajun Bandit/Rib-O-Lator Test Pilot/La Caja China/BBQ Guru/Weber 1000 RK Drum Coffee Roaster Follow Left Hand Smoke on Facebook!http://www.facebook.com/pages/Left-H...462391?sk=wall KCBS CBJ/PNWBA CBJ www.pnwba.com |
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04-08-2013, 04:06 PM | #4 |
Babbling Farker
Join Date: 01-16-07
Location: Southern MN
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I use French and American infusion rods all the time.
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Dan MJH From Backyard Bomber BBQ -- Junior YS 640 Comp 22.5 Weber Kettle Blue Thermopen Comp Team Wine & Swine |
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04-08-2013, 04:31 PM | #5 |
somebody shut me the fark up.
Join Date: 06-26-09
Location: sAn leAnDRo, CA
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Yep, you can get them out here as well. They are good for smoking.
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[COLOR=DarkGreen][COLOR=DarkRed][SIZE=1]me: I don't drink anymore Yelonutz: me either, but, then again, I don't drink any less [/SIZE][/COLOR][/COLOR][SIZE=1][COLOR=DarkRed] [COLOR=Pink]SSS[/COLOR] [/COLOR][/SIZE] |
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04-08-2013, 04:35 PM | #6 |
is One Chatty Farker
Join Date: 09-11-11
Location: Baltimore, Maryland
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I like them.
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Mak 1 Star, Blackstone 36, WSM 18, Weber OTG |
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04-08-2013, 07:19 PM | #7 |
somebody shut me the fark up.
Join Date: 10-27-06
Location: Bothell WA
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__________________
Brian - Left Hand Smoke BBQ PNWBA 2010 Team of the Year BGE's/WSM's/Pellet Pro WSM/BWS Gater/BDS Clones/Cookshack 008/Weber Performer w EZ-Que/Cajun Bandit/Rib-O-Lator Test Pilot/La Caja China/BBQ Guru/Weber 1000 RK Drum Coffee Roaster Follow Left Hand Smoke on Facebook!http://www.facebook.com/pages/Left-H...462391?sk=wall KCBS CBJ/PNWBA CBJ www.pnwba.com |
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04-08-2013, 08:26 PM | #8 |
Quintessential Chatty Farker
Join Date: 12-17-10
Location: Pleasanton, Ca
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I've got a bunch from ageing Chardonnay. They drop these into the big tanks until they get the right flavor then yank them out. They are French Oak and covered with mold and stuff. I clean them off with a planer and either smoke with them or put some nice decoration on my smokehouse. The French Oak is the dark wood. No stain or coloring on that wood. It's just the way it looks. Smells great too!
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XL BGE, Kamado Joe Jr, Santa Maria pit, 26" Weber custom performer, MAK One Star pellet cooker, 14.5" WSM, Jumbo Joe, WGA, Arte Flame griddle insert for the 26" Weber. Custom wooden handles for BBQ's made by Marty Leach (oh, that's me) [url]http://www.amlwoodart.com[/url] |
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04-08-2013, 09:19 PM | #9 |
Babbling Farker
Join Date: 05-10-11
Location: East of Atlanta, GA.
Name/Nickname : Colin
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Whiskey barrels can only be used once in the U.S.
Some are sold overseas for scotch etc. Others are cut up for smoking or made into furniture. How many times can a wine barrel be used for wine?
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Colin - "Drinking alcohol can cause memory loss... or worse, memory loss" New Braunfels Hondo Offset New Braunfels Bandera (Refurbished & Improved) Char-Broil 450 (Purchased new in 1981) 1996 Blue Weber SS Performer Weber charcoal Go-Anywhere 2 Weber SJSs & modified stock pot Mini-WSM Weber rotisserie, Rib-O-Lator & Smokenator system Blackstone Tailgater Combo & STOK Island gasser |
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04-08-2013, 09:26 PM | #10 |
Banned
Join Date: 02-07-11
Location: brenham, texas
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No idear! But I know I have never see a birdhouse that doubles as a smokehouse. J/k that's some nice shizzle there ! Like the pron. problem is im so partial to my pecan and cherry, I ain't gonna change. Is that sad I she the good stuff for comps?
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04-08-2013, 09:55 PM | #11 |
Babbling Farker
Join Date: 02-24-13
Location: Port Charlotte, Florida
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I am looking to build one of those. Where did you get the info? I am diggin it!
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Proud recipient of the coveted "Aussie Lamb Farker Tick of Approval" Award |
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04-08-2013, 10:09 PM | #12 |
Full Fledged Farker
Join Date: 02-29-12
Location: Long island, Ny
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Always wanted to try liquor barrels to smoke I'm a whiskey guy feel like it b great with beef
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* PRIMO OVAL XL*MINI WSM*SMOKEY JOE*JUMBO JOE*AKORN *GOOD GRILLIN ALL* |
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04-09-2013, 01:56 AM | #13 |
On the road to being a farker
Join Date: 08-02-12
Location: Greenville, NC
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Wine barrels can, in fact, be re-used - but the wood "becomes neutral" with regard to imparting desirable effects on the wine itself after 3-5 vintages, depending on the type of wine and the characteristics of the wood.
For those interested, check out the wikipedia page on Oak and its importance in winemaking http://en.wikipedia.org/wiki/Oak_(wine) As for cooking with wine barrel chunks/staves, I've found them at a number of places, from online wood distributors to the local World Market. I've used it to smoke beef, venison, and even a spiced pork tenderloin, and I've added it to the grill to add a nice smoke flavor to grilled salmon and NY strip steaks. The wine soaked in to the wood mparts a little bit of a fruity/"winey" flavor, but the predominant flavor is still that of white oak. Happy cooking!
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"Without deviation from the norm, progress is impossible." - Frank Zappa |
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04-09-2013, 08:33 AM | #14 | |
is One Chatty Farker
Join Date: 09-14-10
Location: Rogers, AR
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Quote:
The Cali Chard is just now rebounding from these types of schmucks. The REAL difference between American and French barrels is the process. French uses fire to bend the staves which gives a heavy char. American barrels are assembled, then milled, then charred for effect. Leave it to us to take the romance out of any thing. |
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