Puppyboy
Babbling Farker
So I smoked up some ribs yesterday using oak and grape vines. The oak was the work horse through out the day but the grape vines stole the show in the long run.
Knowing too much could cause a bitter flavor, I added a hand full of vine pieces at three intervals. The vines added a slight tart flavor but did not over power the meat. A flavor I would compare it to a vinegar dip sauce. I believe the flavor complimented the pork rather well and am planning using some vines this weekend on a whole shoulder.
So guys, no pron this time.
Knowing too much could cause a bitter flavor, I added a hand full of vine pieces at three intervals. The vines added a slight tart flavor but did not over power the meat. A flavor I would compare it to a vinegar dip sauce. I believe the flavor complimented the pork rather well and am planning using some vines this weekend on a whole shoulder.
So guys, no pron this time.
