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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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12-13-2018, 09:49 PM
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#61 |
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somebody shut me the fark up.
  
Join Date: 03-17-12
Location: Shreveport, Louisiana
Name/Nickname : Mike
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Dang! You guys are killin me. I've got 1/2 cord of it in my firewood rack. Y'all going to get me off the fence about buying a stick burner!
Glad the OP found a good source!
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Cooking Equipment: Weber WSM, Weber GA, Weber Spirit E-310, Weber 22" OTG Charbroil Oilless Turkey Fryer Wife LuzziAnn 1956 model. Ink Bird IBBQ 4T Wi-Fi Temp Monitor, Superfast LSU Purple Thermapen & ThermaPop, Party Q Ink Bird Sous Vide, HF Flame Thower My Motto these days is "Low Stress, Low Drag". The Artist Formally Known as Toast |
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12-13-2018, 10:01 PM
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#62 | |
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is One Chatty Farker
Join Date: 11-01-14
Location: North Texas
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Quote:
Mesquite is my favorite wood of all time for grilling red meat like Fajitas or Ribeye's. Super-hot fire for a short period of time equals great flavor. On the other end of the spectrum, use too much Mesquite in your smoker or smoke with very green wood and you will never forget the taste (In a bad way!). Kind of like getting sick on Tequila, the memory lingers for years....Don't ask me how I know!
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KCBS Certified BBQ Judge SCA Certified Judge Lone Star Grillz Large IVS Cookshack FEC-100 Weber Summit 420 Gasser Pit Barrel Cooker Weber 26" Kettle PK Classic Grill |
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