Has anyone ever smoked a pork butt roast using mesquite wood? How did it turn out? Taste good?
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Mesquite burns very very hot and it's great for grillin'.
For Smokin' it gives over a really strong flavor and it tends to overpower. Once you're tried something else (cherry, apple, etc) most tend to not use mesquite.
But there are those that swear by it, so, as we always suggest, try it for yourself.
Smokin'
For Smokin' it gives over a really strong flavor and it tends to overpower. Once you're tried something else (cherry, apple, etc) most tend to not use mesquite.
But there are those that swear by it, so, as we always suggest, try it for yourself.
Smokin'
hmmmmm.....I really want to try mesquite, but maybe for my first solo pork butt session, I better use hickory and/or apple.
I guess I'll save my mesquite wood for grilling steaks or chicken over charcoal. But I'll need to bust the chunks up into smaller pieces for that.
Is it better to mix apple and hickory? Or just use one or the other?
The cherry wood I have gave my turkey a fantastic, unique flavor.
I guess I'll save my mesquite wood for grilling steaks or chicken over charcoal. But I'll need to bust the chunks up into smaller pieces for that.
Is it better to mix apple and hickory? Or just use one or the other?
The cherry wood I have gave my turkey a fantastic, unique flavor.
Woodking,
While I agree with Smokin' that mesquite is not my favorite kind of wood. There are some things that I really like it on. It has a great flavor for seafood, espically shrimp.
Also, if you watch mesquite burn, you find that when it first burns it produces a real yellowish smoke, but once it burns for a few minutes it turns white. What I have found is that the yellow smoke has a really strong flavor that I don't enjoy. But the white smoke is a much better flavor. So, when I smoke with mesquite I preheat the oven with the wood in it and then open the door and let the smoke out and put the food in.
Stuart
While I agree with Smokin' that mesquite is not my favorite kind of wood. There are some things that I really like it on. It has a great flavor for seafood, espically shrimp.
Also, if you watch mesquite burn, you find that when it first burns it produces a real yellowish smoke, but once it burns for a few minutes it turns white. What I have found is that the yellow smoke has a really strong flavor that I don't enjoy. But the white smoke is a much better flavor. So, when I smoke with mesquite I preheat the oven with the wood in it and then open the door and let the smoke out and put the food in.
Stuart
Appreciate it Stuart, hadn't heard the Yellow/White smoke before, but had heard of those that pre-burn, now I know why.
I spent too many years in West Texas where the Mesquite grows and got very tired of it. It's not my favorite, but like we always suggest, try it for yourself.
Woodking, I'm a big fan of blending woods. But since your just starting out. Try one type, get to know it's flavors and then try another. You'll find what works for you and your taste buds.
Smokin'
I spent too many years in West Texas where the Mesquite grows and got very tired of it. It's not my favorite, but like we always suggest, try it for yourself.
Woodking, I'm a big fan of blending woods. But since your just starting out. Try one type, get to know it's flavors and then try another. You'll find what works for you and your taste buds.
Smokin'
Good tip,Stuart.Thanks....Haven't tried mesquite in the CS,because I've overpowered pork before in the WSM....It is also easy to get an acrid taste on long cooks like woodking is planning....It does give some interesting tastes to yardbirds,if you use just a little. 
Speaking of mesquite, I'm going to New Mexico soon. Do they know how to BBQ out there? What should I look for? Chipotle smoked jackrabbit? acarriii.
I have had good results blending apple and cherry in a 50/50 mix. I particularly like that blend on brisket. Thanks for the info on mesquite. I've been wanting to try it on something. Maybe I'll go for it on fish of some variety.
I am offended by acarriii's remark about New Mexico. I am a 61 year native of N.Mex. I contract cook 200 to 300#'S of Barbeque a week in my CS 206. I will be willing to compete with any eastern product on flavor or appearance. Nosir we have advanced from roadkill to debest thing. Maybe even better than barbequed swamp rats. DEBEST1
Don't know about the rats....but I've had super results w/a hickory/apple wood combo on butts. Not overpowering---great flavor!
Even out here in AZ (the wild wild west?!!!) I think they finally banned roadkill for food on the table!!
Even out here in AZ (the wild wild west?!!!) I think they finally banned roadkill for food on the table!!
Hey Debest, just think I was going to tell him about you and your place and suggest he stop by and check you out. Anyone who cooks that many brisket, could probably make roadkill that was better than Emeril could make (you know those Cajun types)...
...hey Let's not pick on each other too much, some will think we're not doing it in fun
Smokin
...hey Let's not pick on each other too much, some will think we're not doing it in fun
Smokin
Hey DeBest: As one native (Florida) to another (New Mexico) let me tell you, no offense intended. I am anxious to get out there where you are. We invented BBQ here in Florida, as you know, so I'm always intersted to learn how the rest of the country is coming along with the art form.
It's true. It was Florida where the Spanish first found BBQ. That's correctly reported in the book by Smoky Hale. The book by Jamison and Jamison incorrectly states that BBQ was first found in Georgia. But Georgia people know better. First, you have to get by Florida. (It's an SEC thing.)
Have you seen the lithograph? Spanish conquistadors come upon a Timucuan BBQ scene in Florida. There are 'gators and rattlesnakes on the grill. History notes that one of Hernando DeSoto's officers, a Teniente Mentiroza, found a container next to the pit that had written on it, "Donna's Own Cookshack Reptile Rub."
See you soon, DeBest. Got wood?
ACARRIII
It's true. It was Florida where the Spanish first found BBQ. That's correctly reported in the book by Smoky Hale. The book by Jamison and Jamison incorrectly states that BBQ was first found in Georgia. But Georgia people know better. First, you have to get by Florida. (It's an SEC thing.)
Have you seen the lithograph? Spanish conquistadors come upon a Timucuan BBQ scene in Florida. There are 'gators and rattlesnakes on the grill. History notes that one of Hernando DeSoto's officers, a Teniente Mentiroza, found a container next to the pit that had written on it, "Donna's Own Cookshack Reptile Rub."
See you soon, DeBest. Got wood?
ACARRIII