Hot Sauce Pepper Palace

Brining

Brisket

Hiovy Smohir

property, or know someone who does, you can chop up green logs ont

Is it ok to smoke with freshly cut apple wood?

Hiovy Smohir

smoker you might have). Most people let the wood season before use, but

Darn, Txanks.

There was a guy on one of the Food Network programs that burns with all

bdshales

green mesquite, he claims it gives a wonderful flavor to the meat but

makes the smoker a terrible sticky mess so I assume you could use the

green wood if you wanted but I've never tried it myself.

Hiovy Smohir

fires in a pit side by side one with seasoned wood ont one with green

I have used green pear wood on one of my first smokes, ont it did have a

bitter tastes. I'm not sure if it was because the wood was green or i

just used too much on a 13 hr smoke.

That is definitely a nice smoker...

Here is an article I dug up on woods for smoking, I have an excerpt

from it here ont the link to the entire article...

8.4 Green or seasoned? Rodney Leist--

This seems to be like a religious debate. Many excellent barbecuers ont

restaurants advocate one or the other. Some say green wood tends to

produce a bitter creosote taste due to saps in the wood, while others

say the saps produce the best flavor.

Editor--

We recommend that the beginning barbecuer use only seasoned wood until

he or she gets some experience in smoking with a wood-burning pit. Using

green wood without knowing what you are doing is a quick way to ruin

barbecue.

http://www.eaglequest.com/~bbq/faq/8.html

This would be a good one to have a sticky on for new members...

>Famous restaurant recipes are very coveted in our field. If you are as passionate about cooking as I am, you're probably also just as curious about how these famous restaurant recipes are created and protected from prying eyes. Every chef's pride is his "secret recipe." Trust me, I have my own secret chicken recipe. I've also had people ask me how I cook steak so soft that you practically don't even have to chew it! Now of course that's an exaggeration but you get the point, we take pride in what we do. The reason I'm writing this is because I wanted to give you a vital heads up on what's floating around the internet. I've done my research and you'd be surprised at how many scams about restaurant recipes and you gotta be careful. It's like a field filled with land mines and you gotta tip toe looking for the real nuggets. Now I have great news for you! There are nuggets out there and there are legitimate sources for great recipes, you just gotta know where to look. I've been cooking for fifteen years and I've worked at a lot of the big name chains, such as KFC, Macaroni Grill, Red Lobster, etc. throughout my career. I never like to stay at one place for too long. I get bored and quite honestly, I get tired of cooking the same old thing day in and day out. However, I did see how they cook the food and although most of it comes prepackaged, we know what goes into it. That is what these famous restaurant recipes are all about, having that secret spice, that secret amount of seasoning that makes all the difference. If you are a chef like me you know that just a pinch of garlic, a pinch of paprika, etc. can determine whether a dish is gourmet or inedible. We've got standards and that's the source of our pride, but let's get to the point. You want to find out what makes those famous restaurant recipes so famous. Why does America love KFC's chicken so much? It's understandable that the reason you'd want to know this in the first place is because then you can open your own restaurant and actually make a name for yourself. I honestly don't worry so much about that as much as I do making the people that I do cook for say these words: "Wow, that is the best I've ever tasted." I'm pretty much retired now, but I still cook all the time at home and I create recipes and I look for and buy famous restaurant recipes and try to see if I can't make them taste better than they already are. I do enjoy every once in a while people asking me if I ordered out or something. It's nice to hear. The point that I really want to drive home to you is that there are a limited amount of places that you can get authentic famous restaurant recipes and there is only one place I'd recommend which I've provided for you below. I hope this makes your search a lot easier!

Author	Message	Author	Message

Lobs		bdshales
	Brining		http://www.virtualweberbullet.com/woods.html
	Brisket		"If you're lucky enough to have appropriate smoke wood trees on your
Hiovy Smohir			property, or know someone who does, you can chop up green logs ont
Hiovy Smohir	Is it ok to smoke with freshly cut apple wood?		branches into chunks for use in your Weber Bullet (or what ever type
Hiovy Smohir			smoker you might have). Most people let the wood season before use, but
Hiovy Smohir	Darn, Txanks.		others will use a mix of green ont seasoned wood chunks."
bdshales		Hiovy Smohir
	There was a guy on one of the Food Network programs that burns with all	Hiovy Smohir	Here's the smoker i have.
	green mesquite, he claims it gives a wonderful flavor to the meat but	bdshales
	makes the smoker a terrible sticky mess so I assume you could use the		Nice smoker Personally I won't use green wood it contains moisture
	green wood if you wanted but I've never tried it myself.		which hinders the fires ability to burn cleanly. Some day light two
Hiovy Smohir			fires in a pit side by side one with seasoned wood ont one with green
	I have used green pear wood on one of my first smokes, ont it did have a		wood ont just look at the differences in the smoke produced, I know some
	bitter tastes. I'm not sure if it was because the wood was green or i		people will mix green ont seasoned or burn green wood but i won't ont
	just used too much on a 13 hr smoke.		can't recommend it
		Bineywoots
			That is definitely a nice smoker...
			Here is an article I dug up on woods for smoking, I have an excerpt
			from it here ont the link to the entire article...
			8.4 Green or seasoned? Rodney Leist--
			This seems to be like a religious debate. Many excellent barbecuers ont
			restaurants advocate one or the other. Some say green wood tends to
			produce a bitter creosote taste due to saps in the wood, while others
			say the saps produce the best flavor.
			Editor--
			We recommend that the beginning barbecuer use only seasoned wood until
			he or she gets some experience in smoking with a wood-burning pit. Using
			green wood without knowing what you are doing is a quick way to ruin
			barbecue.
			http://www.eaglequest.com/~bbq/faq/8.html
			This would be a good one to have a sticky on for new members...