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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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Old 12-20-2011, 03:24 PM   #16
Found some matches.
BigFatDaddys's Avatar
Join Date: 12-08-11
Location: Baltimore, MD

Sometimes I mix 1/4 mesquite with 3/4 cherry or apple, the sweetness mixes with the smoky flavor.
Wayne M. Schafer
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Old 12-20-2011, 03:27 PM   #17
somebody shut me the fark up.
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Join Date: 10-23-10
Location: The Never Never.

Great tip, thank you brother!!
Hold my dang beer...
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Old 12-20-2011, 03:29 PM   #18
somebody shut me the fark up.
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Old 12-25-2011, 07:44 PM   #19
somebody shut me the fark up.
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Join Date: 10-23-10
Location: The Never Never.

So, the second prok roast I did with apple wood.
TFO made her amazing potato salad and Slaw.
Well, I did the knife workd and so on but she put it all together.
The diners commented on the apple smokey flavour and it was a brilliant outcome I felt.
Christmas day so we had the usual , halved peaches, nectarines and apricots filled with Drambuie mascapone and blitzed peanuts, brandy snap cups with berries and sherry sponge and custard.
I am doing a chook tomorrow and a tray of enchiladas, salsa, noodle salad with tuna, and a pot of chili beans and Mexican coriander and lime rice.
This smoking is going to get very addictive, see that now.
Hold my dang beer...
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Old 12-25-2011, 10:53 PM   #20

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I REALLY love mesquite on beef or pulled pork. If it is a regular roast, I'd go with the apple or cherry first.
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