Happy Birhday Ibglowin
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Happy Birthday Mike -
I guess that there are alot of Libras out there !
My B-day was on the 5th
I guess that there are alot of Libras out there !
My B-day was on the 5th
Boatboy24
No longer a newbie, but still clueless.
Happy Belated Bday Steve!
As promised pics of the big feast from last night! Couple more steaks from the cow we went in on with our BFF's. That was one Ginormous Rib Eye! LOL The wine was not too shabby either. 2008 Gorman Winery Albatross. Cabernet Sauvignon from Red Mountain. Only 95pts WS.
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Was truly excellent but I had the "meat sweats" all night long! 
Man, you got this down to a science!
Steve_M
All things wine!
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Mike,
Rereading the post. You mentioned cooking over pecan? I see in one photo what looks like a pecan topped dessert? You grilled the meat with pecan wood or added the shells to fire?
Edit for typos.
We have some good friends who live down south of us in Las Cruces, NM. They are retired but own a 25 acre pecan orchard and every time we go down for a weekend visit he loads me up with some nice pieces of pecan that are just the perfect size for the Weber or my smoker pit. I use charcoal as the bed and once the fire is ready I add a stick of pecan on top of the coals. I used to think mesquite was the best until I got ahold of some pecan. The flavor and smoke is incredible. If you can get your hands on some you won't regret it. Some of the best BBQ I have ever tasted. 
Boatboy24
No longer a newbie, but still clueless.
We have some good friends who live down south of us in Las Cruces, NM. They are retired but own a 25 acre pecan orchard and every time we go down for a weekend visit he loads me up with some nice pieces of pecan that are just the perfect size for the Weber or my smoker pit. I use charcoal as the bed and once the fire is ready I add a stick of pecan on top of the coals. I used to think mesquite was the best until I got ahold of some pecan. The flavor and smoke is incredible. If you can get your hands on some you won't regret it. Some of the best BBQ I have ever tasted.
It's great on beef.
You can also use shells or whole pecans. Not as much of a smoky flavor, but it is still really good.
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Boatboy24
No longer a newbie, but still clueless.
That's what I use.
BTW: Cherry is great on beef too.
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I have used cherry on occasion as well. We have several neighbors close by that have old cherry trees and I always take the dead limbs off their hands LOL
It imparts a really sweet/smokey flavor to the meat, more so than anything else I think.
I make a mean pork tenderloin that is marinaded overnight in a blackberry/habanero syrup mixture. Cook that over some cherry wood and you have something really special!
It imparts a really sweet/smokey flavor to the meat, more so than anything else I think.
I make a mean pork tenderloin that is marinaded overnight in a blackberry/habanero syrup mixture. Cook that over some cherry wood and you have something really special!
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Happy (belated) Birthday Glowin!...
Hope you have many more!
Hope you have many more!
Thanks John!
Boatboy24
No longer a newbie, but still clueless.
That sounds awesome.
BTW: Thanksgiving turkey is great with apple wood and a touch of cherry.
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