Text 21529, 104 rader
Skriven 2009-03-04 08:18:00 av Dave Drum (1:124/311)
     Kommentar till en text av DALE SHIPP
Ärende: Re: Citrus Wood Chips
=============================
-=> Dale Shipp wrote to Dave Drum <=-

 DD> Do you have any vineyards or wine makers in your area? They are a
 DD> decent source, especially when they prune their vines.

 DS> I had a very bad experience with peach wood from an orchard once.  I'm
 DS> not convinced that it was due to saturation of the wood with
 DS> pesticides, but I am very suspicious that was the case.

 DS> If getting wood or vines from a commercial vineyard or orchard, I'd ask
 DS> about their treatment of the plants.  This is one case where I think
 DS> that organic might make a real difference.

I suspect you may be right. Here is part of an article (cite below) which
mentions peach wood ... (entry #8)

-+-

Here's some short tips about some of the woods used to smoke meat.

1. Alder's natural sweetness is especially suited with pork.

2. Apple's natural sweetness is good for any type of meat. It's great in
combination with other woods.

3. Cherry is especially good with beef and pork. It has a tendency to turn meat
a rich mahogany color. It's best to balance Cherry wood with Hickory, Alder,
Oak or Pecan.

4. Hickory is the all-time favorite of many Midwest and southern state barbecue
cooking teams. Too much hickory smoke can turn meat bitter.

5. Maple is quite similar to Alder wood. Maple is sweet and also darkens the
color of meat. Balance it with Alder, Apple or Oak. Sugar Maple wood is the
sweetest.

6. Some say to use only Honey Mesquite wood. The Wesatch variety of Mesquite
"pops" embers. Mesquite is oily in nature, so it burns hot and fast.

7. Oak. Red Oak is the best variety for smoking.

8. Pear, Peach and Plum. These woods require a certain level of expertise in
their use. Peach and Plum woods tend to lose their flavor shortly after being
cut. For the best results, make sure you the fruit bearing kind of Plum.

9. Pecan is a member of the hickory family, and becoming more popular for
smoking. This is a pungent wood, which should be used sparingly.

10. Dogwood is quite similar to Oak in its smoke flavor.

11. Grapevine cuttings add a nice flavor to fish, poultry and beef. You could
achieve the same effect by soaking wood chips in an inexpensive wine before
throwing the wood on the coals.

12. Herb woods, such as Basil, Thyme and Rosemary are usually used in
combination with other woods. A good combination would be Alder with Basil, and
Maple with Rosemary 

-+-

http://tinyurl.com/smoky-peach ... lots of good information here. Worth a look.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Rabbit Stew With Red Bell Peppers
 Categories: Game, Latino, Pork, Stews
      Yield: 6 Servings
 
      2    1.25 kg rabbits, jointed &
           - cut into 6 pieces each
    100 ml Olive oil
    250 g  Onions; chopped
      8 cl Garlic; chopped
    750 g  Fresh tomatoes; chopped
    750 g  Red bell peppers; seeded,
           - diced
     75 g  Serrano ham; diced
     75 g  Chorizo sausage; diced
      2 tb Fresh parsley or thyme;
           - chopped
      1 ts Sweet pimenton (paprika)
           Salt & pepper
 
  In a large pot heat half the oil. Add the onions and sauté for about
  15-20 minutes then stir in the tomatoes and a pinch of salt. Cover
  and simmer gently. Take another pot to heat the rest of the oil and
  fry the rabbit pieces until golden brown (about 10-15 minutes). Add
  the pimenton, chopped garlic, serrano, chorizo, and stir well. Empty
  this into the pot with tomato mixture and mix well.
  
  In the empty pot add the diced bell peppers and cook on a medium heat
  until soft and then tip them into the pot with the tomato mixture.
  Stir in the herbs and check the seasoning, cover and simmer gently
  for 35-45 minutes.
  
  Contributor:  Esther Pérez Solsona

  Uncle Dirty Dave's Archives
 
MMMMM

... "'Why do you hang around with that sadist?'  'Beats me!'
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