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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Old 04-29-2014, 09:02 PM   #1
Beentown
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Default Mesquite?

Seems I never see a thread mentioning the using of mesquite. I know it is a bit stronger of a flavor but I am surprised at the total lack of use. I like using it occasionally mixed with cherry on larger cuts.

Do you just not like it? Too strong? ETC?
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Old 04-29-2014, 09:03 PM   #2
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Plenty of a Folk down here use it but you better have a clean burning, well ventilated fire cuz it can get bitter in a hurry.......
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Old 04-29-2014, 09:04 PM   #3
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It burns hot and fast with a lot of sparks...Flavor can be strong if you use too much for smoke. In the Southwest, it's very popular and sometimes is the only lump sold in some places...Try it!
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Old 04-29-2014, 09:16 PM   #4
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I asked this once

http://www.bbq-brethren.com/forum/sh...d.php?t=180644


I like mesquite on brisket. I also mix it with fruit woods sometime. I use wood mostly for flavor and charcoal for heat
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Old 04-29-2014, 09:23 PM   #5
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Used it today in this thread here:

http://www.bbq-brethren.com/forum/sh...d.php?t=187418
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Old 04-29-2014, 09:24 PM   #6
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Quote:
Originally Posted by smoke ninja View Post
I like mesquite on brisket. I also mix it with fruit woods sometime. I use wood mostly for flavor and charcoal for heat
Me too. I use chunks, not sticks when using it. Usually with apple or cherry. Didn't like it with chicken or smaller cuts.
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Old 04-29-2014, 09:29 PM   #7
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I had never used anything else until I joined the Brethren. I cooked some ribs Saturday with oak and felt like they were missing something. The wifey said that she thought they were my best ever...Go figure.
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Old 04-29-2014, 09:48 PM   #8
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Quote:
I had never used anything else until I joined the Brethren.
Me too. Now it's anything but Mesquite.
When I use it again, I will use it lightly.
Pork butt, for sure. It can take it.
Chicken? No way.
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Old 04-29-2014, 10:11 PM   #9
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Mesquite is the only wood i use. Mesquite is the king of all woods.
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Old 04-29-2014, 11:01 PM   #10
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I use it every time I. Cook beef or chicken.
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Old 04-29-2014, 11:17 PM   #11
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Quote:
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Mesquite is the only wood i use. Mesquite is the king of all woods.
If I still lived in South Texas, it would be my go to wood for chicken, pork, beef, fish, etc. You haven't lived until you have cooked some big thick rib eyes over an open pit fire of mesquite.

I was in a little Po-dunk town in Utah one time delivering some fire retardent to fight a huge Forrest fire, and stopped at a local eatery that had rib eyes cooking over an open pit fire out back fired with mesquite. Got to talking with the owner, and he said he had the wood hauled in from Texas twice a year just for cooking his steaks. My kind of restaurant owner!

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Old 04-30-2014, 02:21 AM   #12
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I mix it with pecan and oak in most of my cooks. I like the flavor a lot.
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Old 04-30-2014, 06:06 AM   #13
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I use it with Hickory for beef. I reverse sear so when on the indirect side I put hickory and some mesquite (It is strong) chips on the charcoal to impart smoke flavor.

when doing a PP I use chunks of Hickory and mesquite and apple chips. Its more of a spice than the main flavor due to its strength
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Old 04-30-2014, 07:52 AM   #14
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Quote:
Originally Posted by retired trucker View Post
You haven't lived until you have cooked some big thick rib eyes over an open pit fire of mesquite.
This is true. We drive to San Angelo, TX for Thanksgiving every year. By the time we get there, Tom has his open pit burning away with mesquite he gathers from his property. Once we are unloaded and a cold beer in hand, he grabs some ribeyes and throws them on the grate. Simple salt, pepper, and the smoke from the mesquite. Nothing better. Now If I could just teach him how to cook to medium rare...
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Old 04-30-2014, 08:28 AM   #15
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When it comes to grilling, mesquite is the fuel I use almost every time and the only wood I use if I'm going to grill fajita. Even works well if you want to grill some ribs hot and fast. For smokes, I've found it works pretty well with chicken, turkey or ribs and doesn't over power the food. If it's going to be a big cut of beef, personally I think it needs to be used sparingly over a basket of charcoal or mixed with some pecan to mellow it out and keep the mesquite from leaving briskets tasting slightly bitter.
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