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thirdeye

somebody shut me the fark up.

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Joined
Jan 14, 2006
Location
At home on the range in Wyoming
Tonight, I tried some of the oak wine barrel splits that swamprb was cool enough to send my way. Thanks again, by the way.

It was a real smooth smoke flavor, with a mellow back flavor. All I seasoned the country ribs with was sea salt and pepper. I've only used oak on beef. And I've never had wine barrel oak. Well, now the door has been opened.....

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I wonder if you could soak some oak splits in wine, if you could get the same effect?????


- Maybe, but ya gonna remember that wine barrels have had wine in them several times (~3-4) for anywhere from 4-6 months at a time. Another hobby of mine, home winemaking.
 
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