pineapple peel, dry mint leaf, and pressed sugarcane(dry)
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Haven't ever tried any of those. But I would have to wonder if the pineapple and the sugar cane wouldn't leave a burnt flavor on the meat. And not just a smoke flavor. When I have smelled burning sugar, it has not been a pleasent odor.
Just my thoughts.
RandyE
Just my thoughts.
RandyE
Like Randy said.
I think it was Smokin' that always said go buy a $2 fryer chicken and try your experiment.
Also, most cooks and diners can't tell one smoke from another-unless it is offensive.
Thus,most of us settle on something that isn't offensive and let the meat shine thru and maybe a slight bit of accent from rub/sauce.
I think it was Smokin' that always said go buy a $2 fryer chicken and try your experiment.
Also, most cooks and diners can't tell one smoke from another-unless it is offensive.
Thus,most of us settle on something that isn't offensive and let the meat shine thru and maybe a slight bit of accent from rub/sauce.
I agree with Tom, let the flavor of the meat come through. A little pineapple in the sauce or something could give that little touch you may be looking for.
One team we competed with last year took reserve grand by placing a little pineapple in the sauce. A few judges said it had a little something they could pick out, but they liked it.
RandyE
One team we competed with last year took reserve grand by placing a little pineapple in the sauce. A few judges said it had a little something they could pick out, but they liked it.
RandyE
Combination of pineapple peel, dry mint leaf, and pressed sugarcane is good. I never try this but I'll do it. And flavor of chicken with pineapple souse is amazing. Good thought Tom. 
quote:Originally posted by Randy E:
I agree with Tom, let the flavor of the meat come through. A little pineapple in the sauce or something could give that little touch you may be looking for.
One team we competed with last year took reserve grand by placing a little pineapple in the sauce. A few judges said it had a little something they could pick out, but they liked it.
RandyE
In late July I judged a competition where a competitor used pineapple in their BBQ sauce on their brisket. Kinda funky, but I did remember it.
Like Randy says,it mught fly on yardbirds,maybe even the slightest hint on pork.
Don't sound much like brisket country.
Don't sound much like brisket country.
quote:Originally posted by agnostic:
pineapple peel, dry mint leaf, and pressed sugarcane(dry)
Add 4 oz of Mt Gay rum and you've got me interested
