fishinguitarman
Saturday, June 18, 2011 1:26:56 PM

Had me till that... meat ruiner... overwhelming taste on steaks... ribs... take that out and keep the rest and it's still good...

Nicar wrote:

1 tbsp in 26 ozs. of marinade? Dude! You won't even notice it!

wvwa34
Saturday, June 18, 2011 1:52:33 PM

I have a great recipe for Ribs that will curl your tongue and make you leave your wife !

biggib wrote:

My wife likes it when I curl my tongue just right!!!!!!!!!!!!! We talkin food here???

nickatnite
Saturday, June 18, 2011 6:00:59 PM

I am originally from RI, but I am in Kookifornia at the moment.

I have used cherry, pecan, oak, hickory and my favorite smoke wood... apple.

Fuzz? You realize there is absolutely no reason to soak the wood in water, right? If you're using wood chips, I guess I could see it, since they burn off so fast (which is why you should use chunks) but if you use chunks, it is not necessary.

MACS wrote:

Where in Cali, are you at MACS?

McBryde
Saturday, June 18, 2011 7:08:31 PM

1 tbsp in 26 ozs. of marinade? Dude! You won't even notice it!

fishinguitarman wrote:

I agree, you never taste it at all, it just gives it a little more complex flavor. And this is just teh sop, it doesn't get in the meat flavor really, it is just used to keep the meat moist during the cooking process.

E

MACS
Saturday, June 18, 2011 7:12:23 PM

Where in Cali, are you at MACS?

nickatnite wrote:

'Bout an hour north of San Diego... 4 miles from the Pechanga Casino.

Nicar
Saturday, June 18, 2011 7:16:11 PM
So, you like to waste stuff....

sop....

minced garlic

minced onion

minced bacon

saute a bit...

shiner black or any black lager you can get locally

lil vinegar

butter

some your dry rub.

Now that keeps it moisy and enhances your rub!!!

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